This bread is for the people that do not like crescia bread that is made with locatelli cheese.

Everything must be at room temperature.

12 beaten eggs
3 teaspoons vanilla
3 large cakes of yeast (mix with 2 tablespoons of sugar, 4 ounces warm water and 2 cups lukewarm milk).
5 pounds flour (minus 4 cups to be used in the first half of this recipe).

Mix yeast with sugar and water. Add to beaten eggs, vanilla and milk. Add 4 cups flour. Dough will be the consistency of cake batter. Let rise, after the dough has risen add.

1 pound raisins
2-3/4 cups sugar
1 small bottle anisette extract
2 teaspoons salt
4 lemon rinds
4 04ange rinds
8 oz. Bottle marashino cherries
1 pound melted butter
5 ounces oil (add last)

Now add the rest of the 5 pounds of flour and knead well. Let stand covered for about 10 minutes. Do not let rise again. Separate into 5 loaves, grease bread pans well and line bottoms with waxed paper. Make sure you grease the pans well. Let dough double in bulk (about 1 hour) or more, then bake in preheated 325 degree oven for 30 minutes, then lower oven to 300 degrees for 15 minutes or more until done. Brush butter on top of loaves after they are cooled.

About The Author

Andrew Krause is a Chef and Pastry Chef for over 30 years, at persent I am retired but I did own a Gourmet Bakery called The Cheese Confectioner. You can visit my site at http://www.andies.cashhosters2.com

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