INGREDIENTS

INSTRUCTIONS

Combine butter and sugar in large mixing bowl. Beat until fluffy,
light and pale in color, 5-7 minutes on medium speed of electric
mixer. Add whole egg and continue to beat, scraping down sides of
bowl. Add yolk and beat well, scraping down sides of bowl again.  In
separate mixing bowl, stir together flour, baking powder, raisins,
candied orange and lemon peels and fennel seeds. Add half flour
mixture to butter mixture and mix until dry ingredients are  thoroughly
incorporated. Beat in 2 tablespoons milk and Marsala. Add  remaining
flour mixture and continue to mix just until rough, shaggy  dough
forms.  Turn dough out onto lightly floured board and knead with
lightly  floured hands until dough is soft but still slightly sticky,
about 2  minutes. Divide dough into 2 equal portions. Shape each
portion into  ball and then, using palms of hands, flatten balls into
disks about  1" thick. Line baking sheet with parchment paper or grease
with  butter. Place shaped loaves on baking sheet. With small serrated
knife, cut simple shallow grid pattern in top of each loaf. Brush  tops
with remaining 1 tablespoon milk.  Bake loaves at 350'F. until light
golden-brown and wood pick inserted  in center comes out dry, 35-40
minutes. Remove to wire racks to cool  completely. Makes 2 (6") loaves,
about 8 servings.  Each serving contains about: 399 calories; 143
milligrams sodium; 107  milligrams cholesterol; 19 grams fat; 50 grams
carbohydrates; 6 grams  protein; 0.54 gram fiber.  From Tuscon area
newspapers, 1994, 3rd quarter, courtest Mike  Orchekowski. File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

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