1 ts Olive oil

      1 pk Active dry yeast

    1/2 c  +1ts sugar

  1 1/3 c  Scalded milk cool to 100F

  6 1/2 c  Unbleached flour;approximate

    1/4 c  Dried currents

    1/3 c  Golden raisins

    1/3 c  Marsala

    1/2 c  Unsalted butter

      3 tb Shortening

  1 1/2 ts Fennel seeds

      4    Eggs

      1 tb Grated lemon rind

    1/2 ts Salt

----------------------------------EGG WASH----------------------------------
      1 tb Whipping cream

      1    Egg yolk

    1/2 tb Marsala

  brush olive oil over surface of a large stainless
  steel bowl. Put yeast and 1 teaspoon sugar in bottom
  of bowl add 1 cup of scalded milk and stir to disolve
  the yeast. Set aside for 10 minutes then add 1-1/2
  cups flour and remaining milk. Knead by hand or with
  mixer and dough hook till dough is soft and silky,
  about 7 or 8 minutes. Cover and let rise for 5 hours.
  While dough rises soak currents and raisins in Marsala
  for at least 1 hour. In a small sauce pan over low
  heat, melt butter and add 2 tablespoons shortening.
  add fennel seed, remove from heat and let stand till
  cool. add eggs one at a time to the fennel seed
  mixture and mix after each addition then add lemon
  rind and remaining sugar. Set aside. when dough has
  risen 5 hours add fennel seed mixture and mix well.
  add salt and begin adding remaining flour, 1/2 cup at
  a time. when dough is firm enough to knead turn out
  onto a lightly floured board and knead till soft and
  smooth about 10 to 15 minutes, adding as much
  additional flour as necessary to keep it from
  sticking. During final 5 minutes knead in raisins and
  currents. form dough into 2 loaves. use remaining
  shortening 2 grease 2 nine inch pans place dough in
  pans cover and let rise till doubled in bulk. this may
  take as long as 3 hours. preheat oven to 375 brush egg
  wash on bread 5 minutes before baking. brush again
  immediately before baking. Bake until loaves are
  golden brown and sound hollow when tapped about 35
  minutes turn out and cool. this is Sicily's answer to
  the moring danish. recipe from The Coles group's,
  California Culinary Academy Italian cooking at the
  academy.