1/3 cup golden raisins 1/3 cup chopped dried apricots $ 1/3 cup dried tart cherries 1/4

cup triple sec (orange-flavored liqueur) or orange juice $ Dough: 1 package dry yeast (about 2 1/4 teaspoons) 1/4 teaspoon granulated sugar $ 1/4 cup warm water (100 to 110) 3 3/4 cups all-purpose flour, divided $ 6 tablespoons butter or stick margarine, melted $ 1/4 cup fat-free milk $ 1/4 cup granulated sugar $ 1/2 teaspoon salt $ 1 large egg $ 1 large egg yolk $ 2 tablespoons pine nuts Cooking spray $ 1 teaspoon butter or stick margarine, melted $ 2 teaspoons turbinado or granulated sugar $

1. To prepare marinated fruit, combine first 4 ingredients in a small bowl; let stand 1 hour. Drain fruit in a sieve over a bowl, reserving fruit and 2 teaspoons liqueur separately. 2. To prepare dough, dissolve yeast and 1/4 teaspoon granulated sugar in warm water in a small bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Combine 1/2 cup flour and next 6 ingredients (1/2 cup flour through egg yolk) in a large bowl; beat at medium speed of a mixer 1 minute or until smooth. Add yeast mixture and 1/2 cup flour; beat 1 minute. Stir in marinated fruit, 2 1/2 cups flour, and pine nuts. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. 3. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85), free from drafts, about 1 1/2 hours. Dough will not double in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.) 4. Punch dough down; let rest 5 minutes. Divide in half, shaping each into a ball. Put into mold .Cover and let rise 1 hour. Then Preheat oven to 375.
5. Uncover dough. Place coffee cans on bottom rack in oven, and bake at 375 for 30 minutes or until browned and loaf sounds hollow when tapped. Remove bread from cans, and cool on a wire rack. Combine reserved 2 teaspoons liqueur and 1 teaspoon butter; brush over loaves. Sprinkle evenly with turbinado sugar.

Pannetone Ingredients

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 dried 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.