Panettone

By mangia_g2

Ingredients

• 1 pkg active dry yeast
• 1 cup warm water (110 degrees)
• 1/4 cup sugar
• 2 eggs
• 1/2 cup plain yogurt
• 1 tsp vanilla
• zest of one lemon
• 1/4 tsp salt
• 4 cups unbleached flour
• 1/2 mixed dried fruit (cranberries, currents, raisins)
• 1 TB confectioners sugar
• 1 TB butter, melted (optional)

Preparation

Step 1

In a medium bowl, combine yeast, water and sugar. Cover and let stand 10 minutes or til foamy. Add eggs, yogurt, vanilla, lemon zest and salt. Stir in flour 1/2 cup at a time until dough forms into a manageable ball. You can switch to a dough hook after adding about 3/4 of the flour. Knead (by hand or by dough hook) for up to 10 minutes, adding flour as necessary, until dough is soft and pliable but not sticky. Place dough in a large, lightly oiled bowl, cover and let rise in a warm place til doubled.

Preheat oven to 350 and oil a round 9 inch cake pan. (You can use a large coffee can if desired.) In a small bowl, toss dried fruit with confectioners sugar. Punch down dough, transfer to a floured surface and knead in the fruit.

Form dough into a ball, place in prepared pan, cover loosely with a towel and let rise 30 minutes. Loaf will rise above the pan sides. Brush with melted butter or spray with Pam. Bake 30-45 minutes or til loaf is golden brown and a tested inserted in the center comes out clean.