3/4 C unbleached all purpose flour
1/16 tsp (a pinch) of yeast
1/3 C cool water
Dough
Starter
2 1/4 C all purpose flour
1/4 C lukewarm water
2 large eggs
4 Tbsps butter (1/2 stick)
1/2 tsp vanilla extract
2 1/4 tsp instant yeast
1 1/4 tsp salt
1/3 C sugar
1/2 C golden raisins
1/2 C slivered dried apricots
1/2 C dried cranberries
1/2 C dried pineapple
2 Tbsps orange zest or lemon zest
Combine the starter ingredients in a medium sized bowl, cover and allow to rest overnight (8 to 12 hours). Combine the starter and the dough ingredients, except for the fruit and zest, and knead them together - by hand, mixer or bread machine - until the dough is smooth and soft. Allow the dough to rise 1 1/2 tot 2 hours (or until it is puffy, it doesn't need to double in size). Gently deflate the dough and add the fruit and zest.
Shape the dough into a ball and place in panetonne pans, paper molds or homemade paper molds*. Cover and let the dough rise until it has just crested over the top of the container, about 1 hour.
Preheat your oven to 400° about 30 minutes before your panetonne is finished rising. Place the panetonne in the oven and bake for 10 minutes. Reduce the heat to 375° and bake for another 10 minutes. Reduce the heat to 350° and bake for 25-30 minutes until the tops are well browned. If the top is getting too brown, tent it with aluminum foil. It should be well browned and sound hollow when tapped when it is done. Remove it from the oven and cool completely. Store at room temperature, well wrapped, for up to a week or freeze for longer storage.
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