Grandpa Frank's Panettone

• 1 cup warm water (105F to 115F)
• 2 tablespoons active dry yeast
• 12 cup sugar
• 2 teaspoons salt
• 34 cup butter, softened
• 3 eggs
• 1 egg, separated
• 5 12-6 cups all-purpose flour, sifted
• 1 12 cups seedless raisins
• 1 cup citron, diced
• 12 cup candied cherry, sliced
• 2 tablespoons butter, melted
• 2 tablespoons sugar

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.
5. Knead until smooth - about 5 minutes.
6. Place in a lightly greased large bowl; turn to bring up greased side.
7. 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.
8. Meanwhile, grease two 8 or 9 inch cake pans or two large cookie sheets.
9. Punch down dough; turn out onto lightly floured pastry cloth, divide in half and shape into round loaves.
10. Place in prepared pans, brushed tops with 2 Tbsp melted butter.
11. Cover with a towel and let rise in a warm place , free from drafts, until double in bulk - 1 1/2 to 2 hours.
12. Preheat oven to 350F.
13. With a sharp knife, cut a deep cross in the top of each loaf.
14. Combine eggwhite and 2 Tbsp water, brush over loaves.
15. Sprinkle each with 1 Tbsp sugar.
16. Bake 40 to 50 minutes or until golden.
17. Remove from pans immediately and cool well on a wire rack away from drafts.

warm water, active dry yeast, sugar, salt, butter, eggs, egg, flour, raisins, citron, candied cherry, butter, sugar

Taken from www.food.com/recipe/grandpa-franks-panettone-406533 (may not work)