Panettone is the classic Christmas bread that is made fresh in bakeries all over Italy. You can also find it boxed up and looking quite beautiful in most American shops this time of year. The problem is that when you open the gorgeous foil wrapping you are presented with a stale, dried out version of this wonderful tradition. The solution is to make your own from ABin5 (p.201). It is as easy as all the other recipes in the book and your house will smell of sweet honey and lemon zest. I like to load my Panettone up with several different dried fruits to give it wonderful flavor and that bejeweled look. I also sprinkle it with sugar right before I put it in the oven to make a sweet crust on the outside of the moist cake like bread.