A lighter version of the traditional Italian Christmas bread.

Pannetone

1 cup, plus 2 tablespoons pastry flour
1/4 teaspoon salt
1 (1/4-ounce) package fast-rising active dry yeast
2 tablespoon warm water
3 tablespoon granulated sugar - divided use
2 large eggs
1 tablespoon butter, softened
1/8 cup unsweetened applesauce
1 teaspoon grated orange peel
1/2 teaspoon almond extract
2-ounces mixed dried fruit, coarsely chopped
1-ounce golden raisins

1. Sift together flour and salt onto sheet of wax paper; set aside.
2. In small bowl sprinkle yeast over 2 tablespoons warm water; add 1 teaspoon sugar and stir to dissolve. Let stand until foamy, about 5 minutes.
3. In mixing bowl, using electric mixer at medium speed, beat eggs with remaining sugar until frothy; add butter, applesauce and beat until well combined.
4. Continue to beat while adding orange peel and almond extract. Add yeast mixture, then gradually beat in sifted flour; beat at high speed for 5 minutes. Add dried fruit and golden raisins, beating until thoroughly combined.
5. Cover bowl with clean damp towel or plastic wrap and let stand in warm draft-free area until dough is doubled in volume, about 30 minutes.
6. Preheat oven to 400°F (205°C). Prepare a 3-cup fluted mold with cooking spray.
7. Punch dough down, then turn into mold; bake in middle of center oven rack for 10 minutes.
8. Reduce oven temperature to 325°F (160°C) and bake until top is browned and cake begins to pull away from mold, about 30 minutes longer (cover with foil if Pannetone is browning too quickly). Unmold onto wire rack and let cool.

Makes 10 servings.

Recipe provided courtesy of Shady Brook Farms, a division of Cargill, Incorporated. Used with permission.