Grandpa Frank's Panettone

This fruited Italian holiday yeast bread has been a favorite of my family as long as I can remember. I learned to make it from my grandfather, whose mother made this for him as a child in Sicily.

• Ready In: 4 hrs 50 mins
• Serves: 12
• Yields: 2 loaves

Ingredients

• 1  cup warm water (105F to 115F)
• 2  tablespoons active dry yeast
• 1⁄2 cup sugar
• 2  teaspoons salt
• 3⁄4 cup butter, softened
• 3  eggs
• 1  egg, separated
• 5 1⁄2-6  cups all-purpose flour, sifted
• 1 1⁄2 cups seedless raisins
• 1  cup citron, diced
• 1⁄2 cup  candied cherry, sliced
• 2  tablespoons butter, melted
• 2  tablespoons sugar

Directions

1. Sprinkle yeast over water in a large bowl.
2. Add 1/2 cup of sugar, salt, 1/2 cup butter, 3 eggs, egg yolk, and 3 cups of flour; beat with a wooden spoon till smooth - about 2 minutes.
3. Stir in fruit; gradually add remaining flour mixing in the last of it by hand until the dough leaves the side of the bowl.
4. Turn out onto a lightly floured board; roll to coat with flour. Knead until smooth - about 5 minutes.
5. Place in a lightly greased large bowl; turn to bring up greased side. Cover with a towel, let rise in a warm place, (85F), free from drafts until double in bulk; about 1 1/2 to 2 hours.
6. Meanwhile, grease two 8 or 9 inch cake pans or two large cookie sheets.
7. Punch down dough; turn out onto lightly floured pastry cloth, divide in half and shape into round loaves.
8. Place in prepared pans, brushed tops with 2 Tbsp melted butter. Cover with a towel and let rise in a warm place , free from drafts, until double in bulk - 1 1/2 to 2 hours.
9. Preheat oven to 350°F.
10. With a sharp knife, cut a deep cross in the top of each loaf. Combine eggwhite and 2 Tbsp water, brush over loaves. Sprinkle each with 1 Tbsp sugar. Bake 40 to 50 minutes or until golden.
11. Remove from pans immediately and cool well on a wire rack away from drafts.