ulla:
> jeśli ktoś z miłych grupowiczów miałby taki przepis
> bardzo bym prosiła
> właśnie jestem świeżo po degustacji baby świątecznej z rodzynkami o
> niezwykłym aromacie jak się okazało lawendowym, bardzo to wszystko
> smakowite i chętnie bym powtórzyła degustację ale do Włoch daleko.
z babą włoską się akurat użerałem telefonicznie po angielsku. Porca
madonna, ale mnie wkurzyła...

Ale tobie chodzi chyba o panettone. Znalazłem googlem po nowopolsku (C)
http://www.breadrecipe.com/az/Pannetone.asp

Waldek

1 (.25 ounce) package active dry yeast
1 cup warm water (110 degrees F/45 degrees C)
1/4 cup white sugar
2 eggs
1/2 cup nonfat plain yogurt
1 teaspoon vanilla extract
1 tablespoon grated lemon zest
1/4 teaspoon salt
4 cups unbleached all-purpose flour
1/4 cup currants
1/4 cup raisins
1 tablespoon confectioners' sugar
1 tablespoon butter, melted (optional)

Directions
1 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.
2 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.
3 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.