| 1 | Combine butter and sugar in large mixing bowl. |
| 2 | Beat until fluffy, light and pale in color, 5-7 minutes on medium speed of electric mixer. |
| 3 | Add whole egg and continue to beat, scraping down sides of bowl. |
| 4 | Add yolk and beat well, scraping down sides of bowl again. |
| 5 | In separate mixing bowl, stir together flour, baking powder, raisins, candied orange and lemon peels and fennel seeds. |
| 6 | Add half flour mixture to butter mixture and mix until dry ingredients are thoroughly incorporated. |
| 7 | Beat in 2 tablespoons milk and marsala. |
| 8 | Add remaining flour mixture and continue to mix just until rough, shaggy dough forms. |
| 9 | Turn dough out onto lightly floured board and knead with lightly floured hands until dough is soft but still slightly sticky, about 2 minutes. |
| 10 | Divide dough into 2 equal portions. |
| 11 | Shape each portion into ball and then, using palms of hands, flatten balls into disks about 1" thick. |
| 12 | Line baking sheet with parchment paper or grease with butter. |
| 13 | Place shaped loaves on baking sheet. |
| 14 | With small serrated knife, cut simple shallow grid pattern in top of each loaf. |
| 15 | Brush tops with remaining 1 tablespoon milk. |
| 16 | Bake loaves at 350°F. |
| 17 | Until light golden-brown and wood pick inserted in center comes out dry, 35-40 minutes. |
| 18 | Remove to wire racks to cool completely. |
| 19 | Makes 2 (6") loaves, about 8 servings. |
| 20 | 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. |
