Panettone

Dissolve the yeast in the warm water with a pinch of sugar added and let sit until bubbly.

Warm the milk in a saucepan over medium heat just until it begins to steam but not boiling. Add the sugar, butter, salt oil, anisette liquor and vanilla to the milk and stir to dissolve sugar and melt the butter. Set aside to cool.

Combine 10 cups of the flour, fruits and peel. Beat the eggs with the cooled milk mixture and the yeast mixture. Add the wet mixture to the flour mixture and mix well ,either with a spoon or a dough hook on a stand up mixer ( recommended). Add as much of the remaining cup of flour as needed if the dough is too sticky.

Knead until you have a smooth, elastic dough, about 8 minutes. Place dough in a large , buttered bowl and turn dough to grease all sides.Cover with plastic wrap or a cotton tea towel, place in a draft free area and let rise for 10 to 12 hours ( no thats not a typo) Punch down the risen dough. Place dough on a floured board, and cut into four equal pieces. Place each piece in a buttered round casserole (2 quart at least) or panettone pans. Let rise another 8 hours or until doubled in size. Bake at 300 degrees F. until golden brown on top and cake sounds hollow when tapped with fingers, about 50 to 60 minutes.

Cool completely on wire racks before slicing.