Christmas Panettone

Sonoma Modern American
From Executive Chef Tim Groody

Christmas Panettone

1 Large Loaf or 3 Small loaves

1 oz instant yeast

2 ¾ cup

7 T sugar

2 eggs

3 yolks

¼ tsp salt

½ cup melted butter

6 T gold raisins soaked in marsala

3 T chopped dried cherries soaked in marsala

Mix ½ the flour, yeast and enough warm water to make an elastic dough.  Cover with a towel and let rise until double in size, about 30 minutes.  Whisk together eggs and sugar.  On medium speed mix in egg mixture, melted butter.  Add remaining flour in 3 parts.  Add enough warm water to make dough elastic.  Knead for 10 minutes.  When dough is smooth and elastic add cherries and raisins.  Mix to combine.  Place in a oiled bowl and let rise 2 hrs until double in size.  Knock dough down and place in a greased 6" x 3" round baking dish  or 3 2.25" x 2" ring molds.    Let rise 6 hrs or in the refrigerator over night.  If storing in the refrigerator remove to room temperature 3 - 4 hrs early and let rise.  When doubled in size bake at 400* for 35 - 40 minute.  Panettone should be golden brown and hollow sounding when tapped on.  Cool on a wire rack.  Sliced this make a great French toast.  Enjoy!!!!!