Panettone, Italian Christmas Bread

This version of Italian Christmas bread is derived from a recipe found at Fleischmann Yeast's Breadworld. For a 1 ½ pound loaf: ¾ cup plus 2 tablespoons milk 1 teaspoon salt 1 large egg 2 tablespoons butter 3 cups bread flour 2 tablespoons sugar 2 teaspoons bread machine yeast 1 ½ teaspoons anise seeds, crushed 1/3 cup raisins 1/3 cup chopped pecans 1/3 cup candied orange peel Add ingredients to the bread machine in the order listed, or otherwise as directed in manufacturer's instructions. Add the raisins, pecans, and orange peel at the tone for adding fruits and nuts. I use the sweet bread cycle, but a normal cycle would likely work fine. Glaze (optional): Combine ½ cup sifted powdered sugar, ¼ teaspoon vanilla extract, and enough milk (2 to 3 teaspoons) to make a glaze of drizzling consistency.

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