---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Pane Di Mattina Alla Siciliana
  Categories: Breads, Italy
       Yield: 2 servings
  
       1 ts Olive oil
       1 pk Active dry yeast
     1/2 c  +1ts sugar
   1 1/3 c  Scalded milk cool to 100F
   6 1/2 c  Unbleached flour;approximate
     1/4 c  Dried currents
     1/3 c  Golden raisins
     1/3 c  Marsala
     1/2 c  Unsalted butter
       3 tb Shortening
   1 1/2 ts Fennel seeds
       4    Eggs
       1 tb Grated lemon rind
     1/2 ts Salt
 
 ----------------------------------EGG WASH----------------------------------
       1 tb Whipping cream
       1    Egg yolk
     1/2 tb Marsala
  
   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.
  
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