Panettone - cooking recipe

Ingredients

1 teaspoon sugar
1 cup water, warm
2 packages dry yeast (2 1/4 teaspoon)
1/2 cup sugar
1/2 cup butter, melted
2 teaspoons salt
1 teaspoon fresh lemon rind, grated
6 cups flour
4 eggs
1 cup raisins
3/4 cup mixed candied fruit, chopped
1/3 cup pine nuts or 1/3 cup slivered almonds
butter, melted to brush top after baking

Preparation

Dissolive 1 teaspoon sugar in warm water in large bowl.
Sprinkle in yeast, let stand 10 minutes, then stir well.
Add 1/2 cup sugar, melted butter, salt, lemon rind and 2 cups flour.
Beat with wooden spoon or electric mixer. (I use mixer with dough hook).
Add 2 cups more flour and eggs; beat 3 minutes.
Add enough of remaining flour to make a soft dough.
Knead dough on floured board until smooth and elastic (about 8 minutes.) (if using dough hook you may not need to.) Place in lightly greased bowl.
Turn dough to grease top, cover with towel or plastic wrap.
Let rise in warm place until doubled (about 2 hours).
Punch down.
Turn out on lightly floured board and knead in nuts and fruit.
Divide dough into 2 equal portions.
Shape into round loaves and place into well greased 8 inch round, deep, cake pans.
Cover with tea towel and let rise in warm place until doubled (about1 1/2 hours).
Bake 350 degrees for 35 to 45 minutes.
Cover with foil if browning occurs.
Remove from pans immediately.
Brush lightly with melted butter.
Can be iced with a powdered sugar icing.