Panettone (Northern Italian Christmas Bread)
  Goosecross Cellars Recipe for Chenin Blanc  
2 small pkgs. dry yeast
½ cup warm milk
¾ cup sugar
6 eggs
1 teaspoon salt
1 lb. melted butter
6 cups flour
½ cup golden raisins
½ cup chopped citron
2 tablespoons grated lemon rind

Directions :
In a medium bowl soften yeast in milk. Add sugar and mix well. Break eggs into the bowl one at a time, stirring as you add. Add salt and melted butter. Mix well. Add flour slowly, stirring constantly to keep from forming lumps.

Remove dough from bowl and knead on a floured board for 10 minutes. Put dough in a clean bowl and set aside in a warm place, covering bowl with a cloth. Allow dough to rise until it doubles in size.

Preheat oven to 350 degrees.

After dough rises, knead in raisins, citron and lemon rind. Knead for about 15 minutes, until it is the consistency of typical bread dough. Add more flour if necessary to keep it from sticking to your hands.

Butter large round cake pan about 4 inches deep and 10 inches in diameter. Dust with flour and place dough evenly in pan. Bake 30-40 minutes or until crust is golden brown. To create the original shape of the Panettone you can bake it in tall coffee cans.

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