Serves: 5
Total Calories: 702
Yield: 1 Large Loaf

1/2 cup (1 stick) soft butter
3/4 cup brown sugar
3 eggs
2 tablespoons (2 packets) active dry yeast
1/3 cup nonfat dry milk powder
1 1/2 cups lukewarm water
1 teaspoon salt
3 1/2 cups whole wheat flour or white unbleached flour
2 teaspoons anise powder
1/4 cup rum, brandy, or marsala wine
1 cup diced, mixed candied fruit
1/4 cup currants

1. Cream together the butter and sugar in a large mixing bowl with a wooden spoon or in an electric mixer. Separate the eggs and add the yolks to the bowl along with all the remaining ingredients except the candied fruit and currants. Beat well for 2 minutes, then stir in the candied fruit and currants.

2. Beat the egg whites until they form stiff peaks, then fold into the batter. Cover the bowl and set in a warm spot for about an hour or more, or until the batter is light and frothy, and almost doubled in bulk. Stir down the batter and pour it into a well-buttered 9-inch tube or springform pan. Cover and let rise for about an hour, or until the batter reaches the top of the pan.

3. Place the pan in a preheated 375°F oven. Bake for 30 minutes, then lower the heat to 325°F. Bake for another 20 minutes, or until a toothpick inserted into the center of the bread comes out clean.

4. Remove the pan from the oven and let sit 5 minutes before removing the bread. Cool the bread on a wire rack before serving.

Nutritional Facts:

Serves: 5
Total Calories: 702
Calories from Fat: 176

More Recipes from the Great Natural Breads Made Easy Cookbook:
Basic Sweet Yeast Dough
Jam Buns
Swedish Tea Ring
Caramel Rolls (Schnecken)
Crumb Cake
Hot Cross Buns
Turnovers
Stollen
Kulich
Panettone