Panettone II

• 2 packages active dry yeast
• 1 tablespoon sugar
• 12 cup water (110F)
• 12 cup flour
• 3 cups all-purpose flour
• 3 whole eggs
• 2 egg yolks
• 1 teaspoon vanilla extract
• 1 lemon, rind of, grated (to taste)
• 34 cup unsalted butter, softened (6 ounces)
• 12 cup white raisins
• 12 cup dark raisin
• 12 cup crystallized ginger, coarsely chopped
• egg, beaten

1. Dissolve yeast and sugar in warm water - let foam and add 1/2 cup flour.
2. Mix well, cover and let rise in a warm place until doubled.
3. Mix together in a large bowl 3 cups all purpose flour, 3 whole eggs, 2 egg yolks, vanilla extract, grated peel of lemon and the above already risen dough.
4. Turn out on a floured surface and knead well, adding more flour if necessary, until dough is soft, elastic and not sticky.
5. Knead in softened unsalted butter.
6. Then knead in white raisins and dark raisins, and crystallized ginger.
7. Put into a bowl, cover and let rise until double (1-2 hours).
8. Punch down, cover and put into the refrigerator overnight to rise again.
9. The next day, punch down, form into a ball and put into a buttered panettone or 4" high mold.
10. Cover and let rise until double (should rise up to top of mold, will take several hours).
11. Brush top with beaten egg and bake in a 400F oven for 10 minutes.
12. Reduce heat to 350F and bake another 30-40 minutes until golden brown.
13. .
14. Remove from oven, let rest for a few minutes, loosen sides of mold and lift off.
15. Carefully transfer panettone to cooling rack.

active dry yeast, sugar, water, flour, allpurpose, eggs, egg yolks, vanilla, lemon, unsalted butter, white raisins, dark raisin, ginger, egg

Taken from www.food.com/recipe/panettone-ii-5355 (may not work)