Fugazza
I found this old recipe card written by Pam and given to me many years ago. Makes one loaf. —Deb
1 package yeast
1/4 c. warm water
1/4 c. scalded mllk, cooled
2 1/2 c. flour
1/4 c. sugar
1/2 t. salt
1/4 c. butter
1 T. pignoli
1/2 t. anise seed
1/4 c. citron (chopped
1/4 c. white raisins
1 egg
Dissolve yeast in warm water. Add cooked milk and set aside.
Place flour, sugar, salt in cuisinart bowl and pulse, add butte: pulse, add anise seed, pignoli, citron and raisins: pulse, add egg and yeast mixture: pulse. When a ball is formed, knead 20-40 seconds, place in greased bowl and cover in saran wrap and wet towel. Let rise in oven until doubled (1 – 1 1/2 hours).
Punch down and shape into 1 round (slightly flat) ball per recipe. Place 2 loaves on opposite corners of greased baking sheet. Cut an X on top with knife. Let rise again until doubled. Brush with egg wash.
Bake 350 degrees for 35 minutes.