A holiday favorite in Italy, Panettone is a sweet tasting bread with candied fruit.
2 packages rapid rise yeast
1 cup warm water
1/2 cup sugar
1/2 cup reduced calorie margarine, softened
3/4 cup egg substitute
1 teaspoon salt
1 teaspoon grated lemon peel
1 teaspoon vanilla
5 cups all-purpose flour
1/2 cup golden raisins
1/2 cup chopped citron (candied lemon, usually found with baking products or dried fruits)
1/2 cup candied fruit
2 tablespoons pine nuts or walnuts
Margarine, softened

Dissolve yeast in warm water in a large bowl. Stir in sugar, margarine, egg substitute, lemon peel, vanilla and 2 1/2 cups flour. Beat until smooth. Stir in raisins, 1/4 cup citron, 1/4 cup candied fruits, nuts and enough flour to make a soft dough. Place dough on a lightly floured surface and gently roll in flour to coat. Knead about 5 minutes or until smooth and elastic.

Place in a bowl sprayed with nonstick cooking spray and turn to coat both sides. Cover and let rise in a warm place 1-2 hours or until an indentation remains when touched. Punch down dough and divide in half. Shape each half into a round loaf about 6 inches in diameter. Place each loaf into an 8-inch round cake pan with a 1 1/2-inch edge.

Cut two pieces of heavy brown paper (paper grocery bag workd great) that are 25 inches long and 4 inches wide. Generously cover spray one side of each piece of paper with nonstick cooking spray. Fit the paper on the inside of the pan (sprayed side in), forming a collar around dough. Fasten with a paper clip to hold. Repeat with second pan and piece of paper.

Cover and let rise until doubled, about 1 hour. Divide the remaining citron and candied fruit in half and place it on top of each loaf. Heat oven to 350 degrees and bake for 35-45 minutes or until golden brown. Remove from pan and place on a wire rack. Remove paper collars and allow to cool. Slice each loaf into 16 pieces.

Makes 32 Servings (16 slices per loaf)
Serving Size: 1 slice