PANETTONE

2 pkg. Fleischmann’s Active Dry Yeast
1/2 cup warm water (105 to 115 degrees F)
1/2 cup milk, scalded then cooled
1/2 cup sugar
1 tsp. salt
3 eggs, divided use
1/2 cup soft butter or margarine
4 1/2 to 5 cups flour, Gold Medal (Regular) or Gold Medal Wondra*, divided use
1/2 cup raisins
1/2 cup cut-up citron
1 tbsp. anise seeds
2 tbsp. pine nuts, if desired
1 tbsp. water

Dissolve yeast in water; stir in milk, sugar and salt. Mix in 2 eggs, butter and half of flour until smooth. Add remaining flour, fruit, anise seeds and nuts; mix.

Turn onto lightly floured board; knead until smooth and blistered, about 5 minutes. Place in greased bowl, turning once to bring greased side up. Cover with plastic wrap. Let rise in warm place (85 degrees F) until double in bulk, 1 1/2 to 2 hours.

Punch down, round up and let rise until almost double, 30 to 45 minutes.

Divide into 2 parts; form each part into a round ball. Place on opposite corners of a greased baking sheet. With sharp knife cut a cross 1/2-inch deep on top of each round. Let rise until double in bulk, about 1 hour.

Heat oven to 350 degrees F (moderate).

Beat the remaining 1 egg with 1 tbsp. water; brush tops of rounds.

Bake 35 to 45 minutes.

*Do not use Self-Rising Flour in this recipe.

From: Recipelink.com
Source: Betty Crocker's Festive Fixin's with a Foreign Flair, General Mills Inc., 1964