Hi Mary,

Here is my Panettone (fruit Bread) recipe that I make every year for Christmas. I am fond of this recipe since it makes for a nice light snack instead a lot of the more sugary treats.

Nick's Panettone,

Ingredients

4 cups of shifted flour
5 tablespoon of sugar or substitute
1pkg of years ( dissolved in 1/4 cup warm water)
3/4 tbs of oil
1/4 cup of melted butter (salted)
1/2 cup scalded milk (cooled)
3 beaten eggs (at room temperature)
1 tsp of Vanilla Extract
1 1/4 cups of rasins
1/2 cup of chppied dried citron or mixed peel
2 teaspoons on Anise (this gives the bread the little extra)

Blend flour and sugar in a bowl. Make a well and add the dissolved yeast. Blend by rubbing mixture between palms until you get a fine crumb. Add the oil and colled butter, blending in the same manner. Make a well and add milk eggs and vanilla and anise. Work in the same manner. Turn out onto a flour surface an knead until smooth. If the mixture is sticky add a little flour as you knead. Allow to rise until double in bulk(1 to 1 1/2 hours). While this is happening I go do some online tasks.

Punch down then knead in the rasins and citron a little at a time until all is incorporated. You may need a little more flour for this. Now divide in half. Since this makes two loaves, I use two 2 lbs coffee tins. I grease the tins , then line the bottoms and the the sides with parchment paper, which I have greased also. Let the loaves rise in the tins until double in bulk. Set the oven to 350 degrees F and place the molds on rack in the lower part of the oven. Bake 15 minutes, then lower the heat to 325 and cook another 20 minutes or until golden brown. Cool and unmold.

Nick Grimshawe
Building Businesses Together
http://ngrimshawe.payitforward4profits.com