Pannetonne (From my BBC archive)

I've made this a few times (but these days I use water instead of milk and egg - still turns out fine).

Panettone

Ingredients:
200g strong white flour 
2-3 tablespoons sugar
50g sultanas
50g candied peel
Lemon zest 

75ml lukewarm liquid made with milk and 1 dessertspoon fresh yeast
Vanilla extract
1 egg
Up to 4 tablespoons olive oil (or 50g softened butter)

Topping: 
A sprinkle of icing sugar 

Method:
1. Place the yeast in a measuring jug, measure up to 75ml with lukewarm milk and stir to dissolve. 

2. Place the flour, sugar, fruit, peel and lemon zest in a large mixing bowl. Add the liquid to the mix along with the egg, the oil (or butter) and a few drops of vanilla extract. Have a little milk to hand to add if necessary, remember, it is better for your dough to be wetter (slack) rather than drier (tight). Begin to mix by stirring the ingredients together with a knife, cutting through the dough. When it gets too stiff for the knife, use your hand to squeeze the mixture together. As it forms into a solid mass, keep turning it over and pressing it down to pick up the flour at the bottom of the bowl – but make sure it stays soft. Don’t be afraid to add more liquid to keep it soft! When all the flour has been mixed in, wipe the bowl around with the dough, turn it out onto the worktop and begin to knead. 

3. Knead by stretching the dough out, folding it over, stretching it out and so on and so forth. Do this until it is smooth – and stop before you get fed up! 

4. Take a large (800g) tin of fruit, emptied and cleaned, and line it with baking parchment with the paper extending above the tin. Tie some brown paper around the tin and baking parchment with a length of string. 

5. Take the dough and shape it by forming it into a cob shape then drop it into the tin. Leave to prove until it has doubled in size.

6. Just before placing it in the oven, take a sharp knife and cut a shallow cross in the top of the loaf. Bake for between 30 and 40 minutes at 180C or gas mark 4 in the centre of the oven. But check after 25 minutes.

7. Check the colour – it should be a lovely shade of yellowy brown; and an inserted skewer should come out clean when it is ready.

8. Leave it in the tin for a few minutes before removing it and placing it – still in the baking parchment – to cool on a wire rack.

9. Finally, when it is cool, sprinkle with icing sugar.

You could put more or less fruit in, or you could soak the fruit in water overnight (or something more interesting).

Whilst writing this I've decided I shall soak my fruit this year in some Cointreau we've got hanging around!