Try making this classic fruity Italian bread for the holidays!
ingredients
Starter
Panettone
directions
For starter, heat milk to 105 °F (just above body temperature) and stir in yeast, sugar and flour, cover and set aside for 30 minutes.
For panettone, cream butter and sugar until smooth. Add eggs one at a time, beating well after each addition. In a separate bowl, sift flour and salt and in another bowl stir milk, vanilla, rum and lemon zest. Add flour and milk mixtures alternately to butter egg mixture, blending after each addition. Add fruit. Add starter and blend well. Cover dough and let rest for 1 ½ hours in a warm place.
Grease 2 large empty juice cans or saucepans. Place on a baking tray (you may have to remove a rack from your oven to make room). Divide dough in two and shape into a round. Roll out each ball gently to lengthen and place in prepared cans. Cover loosely with plastic wrap and let rest 40 minutes.
Preheat oven to 350 °F. Brush panettone with egg wash and bake for 45 to 55 minutes, until a tester inserted into the center of the panettone comes out clean. Allow to cool for 20 minutes, then tap out of cans to cool completely.