Italian Christmas Fruit Bread

This is the recipe for The Italian Christmas Fruit Bread, called Panettone, that I have been making the past few years and giving as gifts. Panettone is also available in stores, and those commercial varieties are actually quite good as well, but of course I had to try making my own, and it turned out very well! I am writing this recipe from memory, so I hope everything in it is correct. I will double check the recipe as soon as I can. 

Panettone
1/3 cup boiling water
1/3 cup white rum
1/2 cup warm milk
1/3 cup butter (salted or not, adjust salt amount accordingly), melted
3 large eggs
1/2 cup granulated (white) sugar
2 cups all-purpose (plain) flour
2 packages active dry yeast (I used instant)
1 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon anise extract (don't leave this out, it is a key flavor in the bread. It can be found with the vanilla and other extracts)
1 teaspoon lemon zest
3 1/2 cups additional all-purpose (plain) flour
3/4 cup raisins
3/4 cup mixed red and green glace cherries (I used slightly more red and green), halved
1/4 cup chopped mixed peel
a little additional flour for coating the fruit
additional butter for brushing the warm loaves

In a large bowl, stir together the water, rum, and milk. Add the butter, then beat in the eggs. Stir in the sugar. Beat in the next six ingredients until smooth. Gradually stir in the remaining flour, until a soft dough forms and begins to pull away from the sides of the bowl. Knead in the fruit. Knead the bread for 6-8 minutes until smooth and elastic. 
Form dough into a ball. Place the dough in a bowl greased with a little oil, and turn once to grease top. Cover tightly with a piece of oiled plastic wrap, then with a damp tea towel. Let rise 1 1/2 hours or until doubled in bulk.
Punch dough down. Divide into either two or four equal pieces. Shape into round loaves and place on a parchment paper lined baking sheet. Cover and let rise for another hour, or until doubled in bulk.
Bake at 350◦F for 25-30 minutes for small loaves or 35-40 minutes for large loaves.  Immediately brush warm loaves with a little butter.