Pane Di Mattina Alla Siciliana

Directions

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 1½ cups flour and remaining milk.

knead by hand or with mixer and dough hook until 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 until 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, ½ cup at a time.

when dough is firm enough to knead turn out onto a lightly floured board and knead until 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 to grease two 9-inch pans.

place dough in pans and cover and let rise until doubled in bulk.

this may take as long as 3 hours.

preheat oven to 375℉ (190℃).

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.