Panetone

Mix the yeast in warm water

Combine melted butter or margarine, salt, raisins, eggs, and egg yolks

Mix well

Add this mixture to 5 cups of all-purpose flour and mix well

Knead on a floured surface until smooth, adding more flour as needed

The dough should be pliable and not too hard

Add the citron and raisins, kneading well

Place the dough in a greased bowl

Dust the top with flour

Cover with plastic wrap or a damp cloth

Let rise in a warm place for about 2 hours, or until the dough has doubled in size

Knead again until smooth

Shape into a loaf and place in a 16cm x 21cm baking pan lined with parchment paper

Baste the top of the Panetone with melted butter

Let rise at room temperature for another 40 minutes

With a sharp knife, make a cross cut on top of the Panetone

Bake in a preheated oven (200°C) for about 8 minutes, or until lightly browned

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

If it becomes too dark on top, cover with aluminum foil to prevent over-browning

This recipe can be prepared up to one week in advance without losing flavor or texture

If desired, make half the recipe for a smaller loaf.