Panettone

Special Italian dessert bread for holidays. This version comes from Auntie Bucksnort.

3 tbl. yeast

1/4 cup sugar

1/3 cup warm water

6 egg yolks

1/2 cup soft butter

1 tsp. vanilla

1/2 tsp. lemon peel

1/2 tsp. salt

3 cups flour

1/3 cup candied citron

1/2 cup raisins (mix dark and light if you wish)

2 tbl. melted butter to brush on crust

Soften yeast in 1/4 cup warm water with a little sugar. Mix the remaining ingredients (except for 2 tbl. butter), adding more flour as necessary to make a soft dough. Knead until smooth, let rise in a greased bowl until doubled.

Form into a round loaf and let rise on a greased cookie sheet until doubled. Bake at 400〫for 10 minutes, then brush with melted butter. Continue baking at 350〫for 30 to 40 minutes until done.

Cool on rack.