Directions

1. 1. Use a large mixing bowl, stainless steel is best so the wine does not discolor the bowl. Rub the olive oil around the inside of the bowl; add the yeast, one teaspoon sugar and one cup of the heated milk, stir to dissolve the yeast. Let the mixture sit for ten minutes to properly activate the yeast.
2. 2. Add 1 1/2 cups flour and the remaining milk. Knead by hand or with a mixer dough hook until the dough is soft and silky, about seven or eight minutes. Cover and let rise for five hours.
3. 3. While the dough is rising, soak the raisins and currents in the marsala wine for at least one hour.
4. 4. Place a sauce pan over low heat; melt the butter and two tablespoons of the shortening. Add the fennel seed, remove from heat and reserve to let cool.
5. 5. Add the eggs, one at a time, to the fennel seed mixture and mix after each addition. Add the lemon rind and remaining sugar, set aside.
6. 6. After the dough has sat for five hours, add the fennel seed mixture and the salt; mix well. Add the remaining flour, 1/2 cup at a time, mixing after each addition.
7. 7. When the dough is firm enough to knead, turn it out onto a lightly floured board and knead till soft and smooth, about 10 to 15 minutes. During this stage add as much additional flour as necessary to keep it from sticking. During the final 5 minutes, knead the raisins and currents into the dough.
8. 8. Form the dough into two equal loaves. Use the remaining shortening to grease two nine inch loaf pans; place the dough in the pans, cover and let rise until double in bulk, about two hours.
9. 9. Preheat the oven to 375 degrees F.
10. 10. Mix up the egg wash and brush it on the loaves five minutes before baking. Brush them again just before baking.
11. 11. Bake the loaves for about 35 minutes or until they are golden brown and sound hollow when tapped.
12. 12. Remove from oven and let cool for 10 minutes before turning them out of the pans onto a wire rack to cool completely.