This traditional Italian Christmas bread is suited for dessert, afternoon tea or breakfast. Enjoy!

Recipe Summary

prep:
25 mins
cook:
45 mins
additional:
1 hr 30 mins
total:
2 hrs 40 mins
Servings:
12
Yield:
1 loaf
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, combine yeast, water and sugar. Cover and let stand 10 minutes, or until foamy. Add eggs, yogurt, vanilla, lemon zest, and salt. Mix well. Stir in flour 1/2 cup at a time until dough forms into a manageable ball. Turn out onto a lightly floured surface and knead for 5 to 10 minutes, adding flour as necessary, until dough is soft and pliable, but not sticky. (May need up to 5 cups flour.) Place dough in a large, lightly pan-sprayed bowl, cover, and let rise in a warm place until doubled, about 1 hour.

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  • Preheat oven to 350 degrees F (175 degrees C) and spray a round 8-inch cake pan with non-stick spray. In a small bowl, toss dried fruit with confectioners' sugar. Punch down dough in bowl, transfer to floured surface, and knead in the fruit.

  • Form dough into a ball, place in prepared cake pan, cover loosely with dish towel, and let rise 30 minutes. (Loaf will rise above the pan sides.) Brush with melted butter, if desired. Bake for 45 minutes, or until loaf is golden brown and a toothpick inserted in the center comes out clean. Makes 10 wedges.

Nutrition Facts

210 calories; protein 6.3g 13% DV; carbohydrates 40.7g 13% DV; fat 2.3g 4% DV; cholesterol 33.7mg 11% DV; sodium 76.4mg 3% DV. Full Nutrition
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Reviews (77)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/10/2003
Fantastic recipe! My only negative comment is that I too found it a little less sweet than what I have found in other recipes...it can be cured easily with a 1/4 cup sugar or honey. The time is worth it! Read More
(126)

Most helpful critical review

Rating: 2 stars
04/12/2003
Took TOO long to make. Really not much flavor. Read More
(31)
88 Ratings
  • 5 star values: 46
  • 4 star values: 28
  • 3 star values: 8
  • 2 star values: 3
  • 1 star values: 3
Rating: 5 stars
11/10/2003
Fantastic recipe! My only negative comment is that I too found it a little less sweet than what I have found in other recipes...it can be cured easily with a 1/4 cup sugar or honey. The time is worth it! Read More
(126)
Rating: 5 stars
11/26/2005
This was a fantastic recipe! I used 5 1/2 cups of flour, and instead of the dried raisins and currants I used candied fruit (fruit-cake fruit). It was the BEST recipe for Panettone I have ever had! Tante Grazie, que benissimo! Read More
(101)
Rating: 5 stars
04/11/2003
a nice moist bread! adding whole wheat flour also gives it a nice texture. It rose up high and we ate the whole thing in a couple of days. An excellent bread great with butter and jam.:) Read More
(62)
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Rating: 5 stars
01/02/2007
Great low sodium recipe! I increased the sugar to 1/3 cup and the fruits to a total of 3/4 cup. I then soaked the raisins and currents in triple sec (about 1 tbsp) and microwaved it briefly to speed up the absorption. I recommend letting it rest for a few hours prior to use. Delicious low fat & low sodium gift for those who can't enjoy the usual holiday excess. Oh yes, I also ended up using quite a bit more flour (5-6 cups) to get a workable dough. But it's important to keep the dough slightly sticky so that the bread doesn't come out too dry. BTW, this stuff makes super French toast when dipped in the usual egg/milk mixture with a touch of vanilla. Very nice! Read More
(61)
Rating: 5 stars
08/06/2004
I love that you just have to slap this into a round cake pan and it turns out looking kind of like a big mushroom. Very easy to make and tastes good. I think this would be a good recipe for a beginning bread baker to try out. Read More
(53)
Rating: 5 stars
01/20/2006
Really good and the recipe is very easy! I made at least 10 of these during the holiday season. I like it with more fruit so I've also used dried cranberries and golden and regular raisins. I have also added orange zest in addition to the lemon zest. Read More
(46)
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Rating: 5 stars
01/02/2004
This Panettone turned out wonderfully! Thank you so much for the clear and cincise directions!! Read More
(36)
Rating: 2 stars
04/11/2003
Took TOO long to make. Really not much flavor. Read More
(31)
Rating: 5 stars
01/06/2004
This bread is wonderful! I made it last Christmas for our family breakfast and have been asked to make it again this year - I think it's become one of our "new traditions"! Don't let the idea of making bread by hand scare you away - this was the first time I'd ever made bread, and I found it really easy to do! I used glace fruit instead of the currants, and it added a nice flavour. I like the idea that this bread is relatively low fat, since it uses yogurt and no extra butter/oil/fat. Enjoy it - it's really rewarding to make your own bread! Read More
(30)
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