Christmas Italian Bread (panetone)

by Pauline Martin

2 yeast cakes or 2 pkg. dried yeast
1⁄4 cup lukewarm water (put yeast in water to soften)
1⁄2 cup sugar
1⁄2 cup butter
2 tsp. salt
1 Tbsp. grated lemon rind
4 eggs
6 cups flour

In a saucepan put sugar, butter, salt, lemon rind in 3/4 cup of boiling water. Stir until dissolved. Cool until lukewarm.

In a large mixing bowl beat eggs until well blended. Stir in 3 cups of flour, then beat until mixed. Stir in yeast mixture. Add 3 cups more flour to make a soft dough. Turn out on floured surface and knead for 6-8 minutes to make a soft, elastic ball. Place in buttered bowl top side down and turn so it is buttered on top. Cover in warm place and let stand until doubled in size.

Combine:
1⁄2 cup candied cherries, sliced
1⁄3 cup mixed dried fruit
3/4 cup nuts, chopped
1 cup raisins (can use half golden, half dark)

Punch down dough, spread out on floured surface. Knead the cherry/nut mixture into dough.
Cut dough in half to make two loaves. Place on greased cookie sheet, cover and let rise to double in size. Bake in 350° over for 40-50 minutes. (Or you can place dough in 3 greased loaf pans and bake for a little less time).