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Panettone
Christmas Fruit Bread
1 pkg. (.25 ounce) active dry yeast
1 C warm water
1/4 C granulated sugar
2 eggs
1/2 C plain yogurt
1 tsp. vanilla extract
1 TBS lemon zest
1/4 tsp. salt
4 C unbleached all-purpose flour
1/4 C dried currants
1/4 C raisins
1 TBS powdered sugar
1 TBS butter, melted
Nonstick cooking spray
In a bowl, combine yeast, water and sugar. Cover and allow to stand for about ten minutes, or until mixture is foamy. Add eggs, yogurt, vanilla, lemon zest and salt. Mix well. Stir in flour 1/2 cup at a time until dough forms into a ball. Turn dough onto a lightly floured surface; knead for five to ten minutes, adding flour if necessary, until dough is soft and pliable but not sticky. Place dough in a greased bowl; cover with a kitchen towel and let rise in a warm place until doubled, about one hour. Preheat oven to 350-degrees F; coat a round 8-inch cake pan with nonstick cooking spray. In a small bowl, toss dried fruit with powdered sugar. Punch down dough in bowl; transfer to floured surface and knead in the fruit. Form dough into a ball. Place in prepared cake pan; cover loosely with kitchen towel and let rise for about thirty minutes. Brush loaf with melted butter. Bake for forty-five minutes or until loaf is golden brown and a toothpick inserted in center comes out clean. Allow to cool slightly before slicing and serving.
*Panettone image (C) Codice1000 (2007). Image released into the public domain by author and copyright holder.
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