Panettone

In a large mixing bowl stir together 1 cup of the flour and the yeast; set aside. In a medium saucepan heat and stir milk, honey, butter or margarine, and salt till mixture is warm (120 to 130 degrees F) and butter or margarine is almost melted. Add to flour mixture along with egg yolks. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in the raisins, candied orange peel, nuts, aniseed, and as much of the remaining flour as you can.

Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape into a ball. Place in a lightly greased bowl; turn once. Cover; let rise in a warm place till double (about 1 1/2 to 2 hours).

Punch dough down. Form into ball. Turn out onto a lightly floured surface. Cover and let rest for 10 minutes. Place in a greased panettone pan, or push a hole through center of dough and place in a 6-cup fluted tube pan or 6 1/2-cup ring mold. Cover and let rise in a warm place till nearly double (about 45 to 60 minutes).

Combine egg white and water; brush onto bread. Bake in a preheated 375 degrees F oven for 30 to 35 minutes, or till bread is golden brown and sounds hollow when tapped. If necessary, cover with foil the last 10 minutes to prevent overbrowning. Remove from pan; cool completely on a rack.