Instructions

1. Combine all the dough ingredients except the fruit and knead them together in a 4-quart mixer with a dough hook on medium speed 4-5 minutes.
2. Form dough into a ball and place in a lightly 1-gallon sized bowl covered with plastic.
3. Allow the dough to rise, covered, for 1 to 1 1/2 hours, or until it's puffy (though not necessarily doubled in bulk).
4. Gently deflate the dough, and knead in the fruits.
5. Shape the dough into a ball and place it in a panettone pan or other straight-sided, tall 1 1/2- to 2-quart pan. Cover the pan and let the dough rise until it's just crested over the rim of the pan, about 1 hour.
6. Bake the bread in a preheated 400°F oven for 10 minutes; reduce the oven heat to 375°F and bake an additional 10 minutes; then reduce the heat to 350°F and bake for 25 to 35 minutes, tenting with aluminum foil if the crust appears to be browning too quickly. Panettone should be a deep brown when done. Check the internal temperature when done, should sound hollow when tapped, and will read 180°F at the center using a digital thermometer.
7. Remove the panettone from the oven and cool completely. Store at room temperature, well-wrapped, for up to a week; freeze for longer storage.

• Course : Dessert
• Recipe Type : BreadsChristmasDesserts