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Ingredients: Metric Units
1 package dry yeast
1 cup lukewarm water
4 eggs
1/2 cup sugar
1/2 tsp. salt
2 tsp. fennel seed
1 Tbsp. lemon rind
4 cups bread flour
1/3 cup margarine or butter, softened
1/2 cup raisins
1/4 cup citron
1/4 cup nuts
BAKER'S NOTE: Recipe is somewhat difficult (Most Italians buy their panettone at their bakery rather than make their own).

HISTORICAL NOTE: Panettone is a traditional bread baked for the Christmas holiday that is found in many Italian bakeries at the start of the Christmas season. It can be eaten plain, toasted with a little butter, served as a dessert with coffee, however you want.

DIRECTIONS: Dissolve yeast in 1/2 cup of the lukewarm water. In a large bowl, beat eggs and sugar until they are light in color. Add the other 1/2 cup water, salt, fennel seed, lemon rind, and then the dissolved yeast. Beat in the flour to make a stiff but slightly sticky dough. Beat in the softened margarine. Place in a greased bowl, cover, and let rise until about doubled. Punch down the risen dough and knead in the raisins, citron and nuts. Shape dough into a round ball, put it on a greased cookie sheet, and cover. Preheat oven to 350 degrees. Let rise again until doubled (will take 1/2 as long this time). Brush top with a whole egg wash, slash an "X" on the top with a sharp knife, and bake for 45 minutes to an hour. Enjoy! -Diana
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