Description
This traditional Italian Christmas bread is suited for dessert, afternoon tea or breakfast. Enjoy!
Ingredients
- 1 (.25 ounce) package active dry yeast
- 1 cup warm water (110 degrees F/45 degrees C)
- ¼ cup white sugar
- 2 eggs
- ½ cup nonfat plain yogurt
- 1 teaspoon vanilla extract
- 1 tablespoon grated lemon zest
- ¼ teaspoon salt
- 4 cups unbleached all-purpose flour
- ¼ cup dried currants
- ¼ cup raisins
- 1 tablespoon confectioners’ sugar
- 1 tablespoon butter, melted (Optional)
Instructions
- In a medium bowl
- combine yeast
- water and sugar. Cover and let stand 10 minutes
- or until foamy. Add eggs
- yogurt
- vanilla
- lemon zest
- and salt. Mix well. Stir in flour 1/2 cup at a time until dough forms into a manageable ball. Turn out onto a lightly floured surface and knead for 5 to 10 minutes
- adding flour as necessary
- until dough is soft and pliable
- but not sticky. (May need up to 5 cups flour.) Place dough in a large
- lightly pan-sprayed bowl
- cover
- and let rise in a warm place until doubled
- about 1 hour.
- Preheat oven to 350 degrees F (175 degrees C) and spray a round 8-inch cake pan with non-stick spray. In a small bowl
- toss dried fruit with confectioners’ sugar. Punch down dough in bowl
- transfer to floured surface
- and knead in the fruit.
- Form dough into a ball
- place in prepared cake pan
- cover loosely with dish towel
- and let rise 30 minutes. (Loaf will rise above the pan sides.) Brush with melted butter
- if desired. Bake for 45 minutes
- or until loaf is golden brown and a toothpick inserted in the center comes out clean. Makes 10 wedges.
Prep Time: 25 mins
Cook Time: 45 mins
Total Time: 2 hrs 40 mins
Servings: 12