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1
Start the Panettone by making a sponge.
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2
In a small bowl, dissolve the yeast in the water.
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3
Add the 1/2 cup of flour and with your fingers make a very loose dough.
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4
Cover, and let rise in a warm place overnight.
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5
In a small bowl place the raisins and sweet wine or brandy and also allow to soak overnight.
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6
In a large bowl, beat the butter whole eggs and egg yolks, sugar, vanilla and water together.
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7
Drain the raisins, reserving the liquid and pressing the raisins to remove the liquid.
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8
Add the liquid to the egg mixture, refrigerate the raisins.
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9
Add the sponge to the bowl and mix well with your hands.
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10
Add the flour, about 1 cup at a time and mix until a ball of dough is formed.
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11
You probably will not need all the flour.
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12
Turn the dough onto a floured board and knead for about 15 minutes, or until the dough is smooth.
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13
Add flour as needed.
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14
Place the dough in a buttered bowl, turning the dough to coat it.
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15
Cover and let rise for 6 hours.
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16
Butter and flour a panettone mold or 2, 2 lb.
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17
coffee cans.
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18
Punch the dough down and turn onto a floured board.
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19
Flatten the dough and sprinkle the lemon and orange zest over the dough.
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20
Flour the raisins and citron in 1 tablespoon of flour, and sprinkle this over the dough.
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21
Fold the dough to cover the fruit and then knead it to distribute the fruit.
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22
Knead for at least 15 minutes or until the fruit is well distributed and the dough is smooth.
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23
Place the dough into the mold (or coffee cans), cover and let rise for about 35 minutes.
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24
Preheat the oven to 400F.
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25
Cut and X in the top of each loaf.
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26
Bake for 5 minutes.
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27
Remove loaves and place a tablespoon of melted butter in the X.
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28
Return to the oven and bake at 375F for 10 minutes.
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29
Reduce heat to 350F and bake for 35-40 minutes, or until a skewer comes out clean.
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30
Let cool for about 1 hour, on a rack, before removing the bread from the mold or coffee cans.
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31
It the top starts to become too brown, cover with foil.
