Panettone Bread

Ingrédients

• 1 (.25 ounce) package active dry yeast
• 1 cup warm water (110 degrees F/45 degrees C)
• 0.25 cup white sugar
• 2 eggs
• 0.5 cup nonfat plain yogurt
• 1 teaspoon vanilla extract
• 1 tablespoon grated lemon zest
• 0.25 teaspoon salt
• 4 cups unbleached all-purpose flour
• 0.25 cup dried currants
• 0.25 cup raisins
• 1 tablespoon confectioners' sugar
• 1 tablespoon butter, melted

Nutrition

Étapes

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.