Panettone

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PanettoneRecipe photo: PanettoneRecipe photo: Panettone
This traditional Italian Christmas bread is also suitable for elevenses, afternoon tea or breakfast. Enjoy!

Ingredients 
Serves: 12 

  • 1 tablespoon dried active baking yeast
  • 225ml (7½ fl oz) warm water (45 C)
  • 4 tablespoons caster sugar
  • 2 eggs
  • 125ml (4 fl oz) low fat natural yoghurt
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest
  • 1/4 teaspoon salt
  • 450g (1 lb) plain flour
  • 40g (1½ oz) or a handful currants
  • 40g (1½oz) or a handful sultanas
  • 1 tablespoon icing sugar
  • melted butter (to brush, optional)

Method
Prep:25min  ›  Cook:45min  ›  Ready in:1hr10min 

  1. In a medium bowl, combine yeast, water and caster sugar. Cover and let stand 10 minutes, or until foamy. Add eggs, yoghurt, vanilla, lemon zest and salt. Mix well. Stir in flour a little 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. Place dough in a large, lightly greased bowl. Cover and let rise in a warm place until doubled, about 1 hour.
  2. Lightly grease a round 20cm cake tin. In a small bowl, toss dried fruit with icing sugar. Punch down dough in bowl, transfer to floured surface and knead in the fruit.
  3. Form dough into a ball, place in prepared cake tin, cover loosely with a clean tea towel and let rise 30 minutes. (Loaf will rise above the tin sides.) Brush with melted butter, if desired.
  4. Preheat oven to 180 C / Gas mark 4. Bake for 45 minutes, or until loaf is golden brown and a skewer inserted in the centre comes out clean.

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