brush olive oil over surface of a large stainless
steel bowl. Put yeast and 1 teaspoon sugar in bottom
of bowl add 1 cup of scalded milk and stir to disolve
the yeast. Set aside for 10 minutes then add 1-1/2
cups flour and remaining milk. Knead by hand or with
mixer and dough hook till dough is soft and silky,
about 7 or 8 minutes. Cover and let rise for 5 hours.
While dough rises soak currents and raisins in Marsala
for at least 1 hour. In a small sauce pan over low
heat, melt butter and add 2 tablespoons shortening.
add fennel seed, remove from heat and let stand till
cool. add eggs one at a time to the fennel seed
mixture and mix after each addition then add lemon
rind and remaining sugar. Set aside. when dough has
risen 5 hours add fennel seed mixture and mix well.
add salt and begin adding remaining flour, 1/2 cup at
a time. when dough is firm enough to knead turn out
onto a lightly floured board and knead till soft and
smooth about 10 to 15 minutes, adding as much
additional flour as necessary to keep it from
sticking. During final 5 minutes knead in raisins and
currents. form dough into 2 loaves. use remaining
shortening 2 grease 2 nine inch pans place dough in
pans cover and let rise till doubled in bulk. this may
take as long as 3 hours. preheat oven to 375 brush egg
wash on bread 5 minutes before baking. brush again
immediately before baking. Bake until loaves are
golden brown and sound hollow when tapped about 35
minutes turn out and cool. this is Sicily's answer to
the moring danish. recipe from The Coles group's,
California Culinary Academy Italian cooking at the
academy.
