Panettone II

Name: Panettone II
Ingredients: 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

14 ingredients

1 steps

Ingredients

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

Directions

1

["Dissolve yeast and sugar in warm water - let foam and add 1/2 cup flour.", "Mix well, cover and let rise in a warm place until doubled.", "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.", "Turn out on a floured surface and knead well, adding more flour if necessary, until dough is soft, elastic and not sticky.", "Knead in softened unsalted butter.", "Then knead in white raisins and dark raisins, and crystallized ginger.", "Put into a bowl, cover and let rise until double (1-2 hours).", "Punch down, cover and put into the refrigerator overnight to rise again.", "The next day, punch down, form into a ball and put into a buttered panettone or 4\" high mold.""