Make one large loaf or two small loaves. For a gift, set this nut- and fruit-filled bread on a round carving board, cover with clear cellophane.

Servings: Makes 1 crown or 2 loaves
Prep Time: 20 mins
Total Time: 1 hr 35 mins

Ingredients

2-1/2 to 3 cups	all-purpose flour
2 packages	active dry yeast
3/4 cup	ricotta cheese
3/4 cup	orange juice
1/3 cup	packed brown sugar
2 tablespoons	margarine or butter
1 teaspoon	salt
2	eggs
1/2 cup	ground hazelnuts, toasted
1 6-ounce package	mixed dried fruit bits
2 teaspoons	fennel seed, crushed
	Powdered sugar

Directions

• In a large mixing bowl stir together 1-1/2 cups of the flour and the yeast; set aside.

• In a medium saucepan heat and stir ricotta cheese, orange juice, brown sugar, margarine or butter, and salt until warm (120 degrees F to 130 degrees F) and margarine is almost melted. Add to flour mixture; add eggs. Beat with an electric mixer on low speed for 30 seconds, scraping the bowl constantly. Beat on high speed for 3 minutes more.

• Using a spoon, stir in ground hazelnuts, fruit bits, fennel seed, and the remaining flour (the batter will be stiff). Spoon into a well-greased 6-cup fluted tube pan or two 8x4x2-inch loaf pans. Cover; let rise in a warm place until nearly double (50 to 60 minutes).

• Bake in a 375 degree F oven for 25 to 30 minutes (35 to 40 minutes in loaf pans) or until bread sounds hollow when lightly tapped. If necessary, cover with foil the last 10 minutes to prevent overbrowning. Remove from pan(s).

• Cool on a wire rack. Sift powdered sugar over the top(s) of fruit crown.
  

Make-ahead tip:

Store bread, tightly wrapped in foil or in an airtight container, for 3 days at room temperature.