Panettone Bread
Description
This rich panettone is easy to make with simple baking ingredients, yeast, dried currants, raisins, and lemon zest for a Christmas breakfast treat.
Ingredients
•
1 (1/4 ounce) package active dry yeast
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1 cup warm water (110 degrees F/45 degrees C)
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1/4 cup white sugar
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2 eggs
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1/2 cup nonfat plain yogurt
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1 teaspoon vanilla extract
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1 tablespoon grated lemon zest
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1/4 teaspoon salt
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4 cups unbleached all-purpose flour
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1/4 cup dried currants
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1/4 cup raisins
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1 tablespoon confectioners' sugar
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1 tablespoon butter, melted
Directions
1
Gather all ingredients.
2
Combine yeast, water, and sugar In a medium bowl. Cover and let stand 10 minutes, or until foamy. Add eggs, yogurt, vanilla, lemon zest, and salt. Mix well.
3
Stir in flour 1/2 cup at a time until dough forms into a manageable ball. Turn out onto a lightly floured surface and knead for 5 to 10 minutes, adding flour as necessary, until dough is soft and pliable, but not sticky. (May need up to 5 cups flour.)
4
Place dough in a large, lightly pan-sprayed bowl, cover, and let rise in a warm place until doubled, about 1 hour.
5
Preheat the oven to 350 degrees F (175 degrees C) and spray a round 8-inch cake pan with non-stick spray. In a small bowl, toss dried fruit with confectioners' sugar.
6
Punch down dough in bowl, transfer to floured surface, and knead in the fruit.
7
Form dough into a ball, place in prepared cake pan, cover loosely with dish towel, and let rise 30 minutes. (Loaf will rise above the pan sides.)
8
Brush with melted butter, if desired. Bake for 45 minutes, or until loaf is golden brown and a toothpick inserted in the center comes out clean.