Italian Holiday Panettone Loaf

1. 1

   Gather all the ingredients.

2. 2

   In a medium bowl, combine the yeast, water, and sugar. Cover and let sit for 10 minutes, or until foamy.

3. 3

   Add the eggs, yogurt, vanilla, lemon zest, and salt, and mix well.

4. 4

   Stir in the flour 1/2 cup at a time until the dough forms a manageable ball. Turn it out onto a lightly floured surface and knead for 5 to 10 minutes, adding flour as needed, until the dough is soft and pliable but not sticky. (You may need up to 5 cups flour.)

5. 5

   Place the dough in a large bowl lightly coated with pan spray, cover, and let rise in a warm place until doubled, about 1 hour.

6. 6

   Preheat the 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 the dried fruit with confectioners' sugar.

7. 7

   Punch down the dough in the bowl, transfer it to a floured surface, and knead in the fruit.

8. 8

   Shape the dough into a ball, place it in the prepared cake pan, cover loosely with a dish towel, and let rise for 30 minutes. (The loaf will rise above the sides of the pan.)

9. 9

   Brush with melted butter, if desired. Bake for 45 minutes, or until the loaf is golden brown and a toothpick inserted in the center comes out clean.

• Calories 227.03 kcal — Moderate 11%
• Protein 6.55 g — Moderate 13%
• Carbohydrate 43.87 g 16%
• Total Fat 2.12 g ⌄ Low Source 3%
• Saturated Fat 1.09 g — Moderate 5%
• Trans Fat 0.01 g ▲ High --
• Cholesterol 42.09 mg — Moderate 14%
• Sodium 29.05 mg ⌄ Low Source 1%
• Dietary Fiber 2.39 g ⌄ Low Source 9%
• Total Sugars 10.06 g --
• Added Sugars 0.83 g ⌄ Low Source 2%
• Calcium 28.14 mg ⌄ Low Source 2%
• Iron 2.43 mg — Moderate 14%
• Potassium 94.52 mg ⌄ Low Source 2%
• Vitamin A 9.88 mcg ⌄ Low Source 1%
• Vitamin C 0.67 mg ⌄ Low Source 1%
• Vitamin D 0.17 mcg ⌄ Low Source 1%

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten