This bread is for people who don’t like crescia bread made with locatelli cheese.
Everything should be at room temperature.
12 beaten eggs
3 teaspoons vanilla
3 large yeast cakes (mix with 2 tablespoons of sugar, 4 ounces of warm water and 2 cups of warm milk).
5 pounds of flour (minus 4 cups to use in the first half of this recipe).
Mix the yeast with the sugar and water. Add to the beaten eggs, vanilla and milk. Add 4 cups of flour. The batter will have the consistency of cake batter. Let rise, after the dough has risen add.
1 pound raisins
2-3 / 4 cups sugar
1 small bottle of anise extract
2 teaspoons of salt
4 lemon peels
4 04 crusts
8 oz. Bottle of marashino cherries
1 pound butter, melted
5 ounces oil (add last)
Now add the rest of the 5 pounds of flour and knead well.
Let stand covered for about 10 minutes. Don’t let go up again. Separate into 5 loaves, grease the loaf pans well and line the bottoms with waxed paper. Make sure you grease the pans well.
Let the dough double in volume (about 1 hour) or more, then bake in a preheated 325 degree oven for 30 minutes, then lower the oven to 300 degrees for 15 minutes or more until done.
Spread butter on top of loaves after they cool.