Panettone

prep time:: 30 min
total time:: 2 hr and 30 minutes

Makes 6 servings

Panettone is a typical bread in Milan, usually prepared and enjoyed for Christmas and New Year. It has a cupola shape which extends from a cylindrical base and is usually about 12-15 cm high for a 1 kg panettone. Many suggest the word derives from the Milanese, “pan del ton,” meaning “bread of luxury.” Others believe in the tale that one Christmas the court cook had no dessert to offer, so the guests were given a sweet bread baked by a mere kitchen boy, called Toni, which won general praise. Rather than steal the praise for himself, the cook congratulated his assistant and named it after him. “pan del Toni”.

ingredients

1 package active dry yeast
1 cup warm water (110° F/45° C)
1/4 cup white sugar
2 eggs
1/2 cup non-fat plain yogurt
1 tsp vanilla extract
1 tbsp grated lemon zest
1/4 tsp salt
4 cups unbleached all-purpose flour
1/4 cup dried currants
1/4 cup raisins
1 tbsp confectioners’ sugar
1 tbsp fat-free butter, melted

directions

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1. In a medium steel bowl, combine yeast, water and sugar. Cover and let stand 10 minutes, or until 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 manageable ball. 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.) Let rise in a warm place, free of draft until doubled, about 1 hour.
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2. Preheat oven to 350° F (175° C) and spray a round 8 in cake pan with Pam. In a small bowl, toss dried fruit with confectioners’ sugar. Punch down dough in bowl, transfer to floured surface, and knead in the fruit.
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3. Form dough into a ball, place in prepared cake pan, cover loosely with dish towel, and let rise for 30 minutes. (Loaf will rise above the pan sides.) 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.

Source: Michelle