3 packages dry yeast, proofed in 2/3 cup lukewarm water and 1 teaspoon sugar
6 egg yolks
1/3 cup butter, softened (not melted)
1/2 teaspoon freshly grated lemon peel
1/3 cup candied citron
1/2 cup raisins
about 3 cups flour

For brushing
about 2 tablespoons butter

o Proof yeast.

o Beat eggs, vanilla, lemon peel and sugar together.

o Add proofed yeast to the sugar and egg mixture.

o Add 1 1/2 cups of flour to the mixture.

o Add butter, a bit at a time.

o Continue to add more flour until the dough is soft and malleable. Knead for about 10 minutes.

o Shape the dough into a ball.

o Place the dough in a container, cover and let it rest until it doubles in volume (about 4 to 6 hours).

o When the dough has increased in volume, re-knead the dough, adding the candied citron and raisins.

o Place the dough again in a container, cover and let it rest until it doubles in volume again.

o Preheat the oven to 400 F degrees.

o Brush the top of the panettone with butter.

o Bake for 10 minutes at 400 F degrees.

o Turn down the heat to 350 F degrees and cook until done (about 30 minutes).

Possibly a pastry chef might have had success with this recipe, but I sure did not. I do not recommend doing it. Originally I thought the use of 3 bags of yeast (over 1), the use of butter (over vegetable oil) and the use of egg yolks (over whole eggs) might add more flavor to this traditional holiday bread, but to my dismay they did not. In addition, using butter rather than beaten egg yolk to brush the top of the panettone, only managed to burn the crust in the first ten minutes it was in the oven. Also, the use of 1/3 cup candied citron managed to spoil the taste of the bread dough (At least it did so for me -- made it far too bitter). Over all, the panettone made using the above recipe, was as sweet as a no-name multi-grain bread, which is to say, it was not sweet at all. One could argue that this recipe, found in one of the most famous Corporate cookbook publishers of all time, comes closer to the "traditional" Northern-style recipes for panettone than today's recipes that are often over-generous with the amount of sugar used. Yes, originally, prior to World War II, a panettone was seen more as a "bread" than as a "cake." And because of that the amount of sugar was rather minimal. Be that as it may, I could not bring myself to eat the panettone I made with this recipe, let alone offer it to a guest. Still, the fact is, I enjoyed baking it. The art of cooking includes the occasional (or not so occasional) failure. What fascinates me as a home cook is not necessarily what I can produce, but what I can learn from the act of putting various ingredients together. The mere fact that there are multitudinous variations on "traditional" Italian recipes proves that the human spirit is boundless and everlasting. A real feat. Thank God for North America, the land of plenty -- one can be a real klutz (That's me) in the kitchen, and get away with it! Photo and notes: Mary Melfi.

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