1cupraisins, regular, golden, or a mixture of both
¾cupcandied orange peel, chopped
½cup candied lemon peel, if desired
zest of one orange
Make the dough through step two (chilling in the refrigerator overnight). After making the dough, put raisins in a small bowl and pour ½ cup hot water mixed with 2 tbsp rum or amaretto over the raisins. Soak raisins overnight on the counter. Most of the liquid should be absorbed, but drain off any remaining liquid before using.
Remove the dough from the refrigerator and attach directly to your stand mixer. Add raisins, candied orange peel, orange zest, candied lemon peel (if using), and vanilla extract. Using the dough hook, knead briefly just to distribute add-ins into dough. The dough will be sticky.
Dump the dough from the bowl to a well-floured surface and smooth into a round ball, adding as much extra flour as needed to smooth out dough. Place dough in panettone mold or cake pan* (see notes).
Place mold or cake pan on a baking sheet and cover with plastic wrap. Place in a warm, draft-free area until the dough is slightly above panettone mold or cake pan, about 2-3 hours.
Preheat the oven to 400° F.
When the dough has fully risen, bake on baking sheet for 15 minutes. Turn the heat down to 350° F and tent bread with foil. Continue to bake for about 55-60 minutes more, or until a skewer inserted into the center of the bread comes out slightly wet. The temperature should read between 190-195° F in the center.
Remove the bread from the oven and place on wire rack to cool completely before slicing. Store well wrapped at room temperature for 2-3 days, or slice and freeze in individual slices for up to two months.
*If you don't have panettone molds, you can use an 8-inch cake pan or a 9 by 5-inch loaf pan, or possibly even a souffle dish. Baking times will change and you'll have to monitor it in the oven. Start checking for doneness at about 30 minutes. **Panettone will keep well wrapped on the counter for a few days, but will begin to get stale after that. Stale panettone is great for french toast or bread pudding! ***Panettone can be frozen for 2-3 months. Slice into individual slices and wrap in plastic wrap before putting in a large ziptop freezer bag and freezing. ***DISCLAIMER: The reason I created my own flour blends is because I could not obtain the results I wanted with flour blends that were available in stores, online, or from other gluten free bloggers. My recipes have been developed to be used with my own bread flour blend that I created after painstakingly testing for, in some cases, YEARS to develop what I believe to be a superior gluten free bread like no other. If you do not use my gluten free bread flour blend for this recipe, I cannot speak for the results you will obtain. While store bought blends may give you a satisfactory result, they may NOT give you the results intended in my recipe.