Panetone

Soften the yeast in the warm water

Mix the butter or margarine with salt, raisins, egg yolks, and egg whites

Add the yeast mixture and stir well

Combine this mixture with 5 cups of flour and mix until smooth

Knead on a floured surface until a ball forms that doesn't stick to hands

Add more flour if necessary

The dough should be pliable but not too hard

Add the crystalized cider and raisins, kneading well

Place the dough in a greased bowl

Grease the top of the dough with melted butter or margarine

Cover with cloth and let rise at room temperature for 2 hours or until double its original size

Knead again until smooth

Place into a round, high-sided mold with capacity for 3 liters

Grease

Baste the top of the panetone with melted butter or margarine

Let rise at room temperature for another 40 minutes

With a sharp knife, make an incision in cross shape on the panetone

Bake in preheated oven (200°C) for 8 minutes or until golden brown on top

Reduce oven temperature to 120°C and bake for an additional hour

If too dark, cover with aluminum foil to finish baking

Remove from mold and let cool on a wire rack

Serves 20 slices.