Pagnotta (Sweet Raisin Bread) - cooking recipe

Ingredients

4 (1/4 ounce) packages yeast
1 cup lukewarm water
1 teaspoon sugar
7 cups flour
1 1/2 cups raisins
4 tablespoons colavita olive oil
6 large eggs, room temperature
1 1/2 cups sugar
1 ounce anise flavoring
1 lemon, rind of, grated
1 orange, rind of, grated
1 dash salt

Preparation

In a large bowl, dissolve yeast and sugar in lukewarm water. When yeast has foamed, add the eggs and sugar that have been beaten together. Add anise, grated rinds, and salt. In a large pot, mix flour and raisins. Add yeast mixture to flour, mixing and blending to form a dough. Rub olive oil over dough and set covered out of draft to rise. In about 2 hours, punch dough down and let rise again. (Oil your hands before handling dough so it doesn't stick). On second rise, divide dough into four pieces. Shape into loaved and place into 4 oiled bread loaf pans. Let rise to double in bulk. Bake at 350 degrees 10 minutes. Loosely cover pans with foil, reduce heat to 300 degrees and bake 20 minutes longer.