SWEET RAISIN BREAD (PAGNOTTA)

4 pkg. yeast
1 tsp. sugar
1 cup lukewarm water
6 large eggs, room temperature
1 1/2 cups sugar
I oz. anise flavoring
Grated rind of 1 lemon
Grated rind of 1 orange
dash of salt
7 cups flour
1 1/2 cups raisins
4 tbsp. olive oil

In a large bowl, dissolve yeast and 1 tsp. sugar in lukewarm water. When yeast has foamed, add the eggs and 1 1/2 cups sugar that have been beaten together. Add anise, grated rinds, and salt.

In a large pot, mix flour and raisins. Add yeast mixture to four, mixing and blending to form a dough. Rub oil over dough and set covered out of draft to rise. In about 2 hours.

Punch dough down and let rise again.

(Oil your hands before handling dough so it doesn’t stick). After second rise, divide dough into four pieces. Shape into loaves and place into 4 oiled bread loaf pans. Let rise to double in bulk.

Bake at 350 degrees F 10 minutes. Loosely cover tops with foil, reduce heat to 300 degrees F and bake 20 minutes longer.

Florence Santi, John Paul I Lodge #2427

Makes 4 loaves
Source: Preserving Our Italian Heritage by the Sons of Italy Florida Foundation, 1994