In a large mixing bowl combine 1 cup of the flour and the yeast; set aside. In a small saucepan heat and stir the 1/4 cup milk, the honey, margarine or butter, and salt just until warm (120 degree F to 130 degree F) and margarine almost melts. Add to flour mixture; add the eggs and the marsala or milk. Beat with an electric mixer on low speed for 30 seconds, scraping bowl. Beat on high speed for 3 minutes. Stir in candied fruits and peels, raisins, aniseed, and orange peel. Using a wooden spoon, stir in as much of the remaining flour as you can.

On a floured surface, knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Place dough in greased bowl; turn once to grease the surface. Cover and let rise in a warm place until double (1-1/4 to 1-1/2 hours).

Punch dough down. Cover and let rest for 10 minutes. Shape into a ball. Place on a greased baking sheet. Flatten into an 8-inch round. Cut a cross, 1/2 inch deep, in top. Cover; let rise until nearly double (about 45 minutes). Brush with mixture of the 1 beaten egg and water. Bake in a 325 degree F oven about 40 to 45 minutes or until golden. (If necessary, cover loaf with foil during the last 15 to 20 minutes of baking to prevent overbrowning.) Cool on a wire rack. Makes 1 loaf (16 servings).