Makes one large loaf

I looked up the recipe for panettone and quite quickly decided I was too lazy and unskilled to attempt it. This is a fruited, enriched raisin bread that’s sweetened with caster sugar and vanilla. But it’s not panettone.

500g 00 flour

100g golden caster sugar

7g quick acting yeast

150g raisins

2 teaspoons vanilla essence

1 egg

300ml warm milk

Combine all the ingredients and knead, by hand or with the dough hook on a food processor, for around 10 minutes. It will be a soft, sticky dough that’s very stretchy and elastic. Flour a tin and push the mixture into it, cover with a tea towel and leave to rise till it’s doubled in size, before cooking in a hot oven (180 degrees or on the grid shelf on the bottom of the Aga roasting oven) for 30-40 minutes.

Serve warm from the oven with butter or toasted the next morning.