Ingredients

• 1 , .25 ounce
• 1 cup warm water , 110 degrees F/45 degrees C
• 0.25 cups white sugar
• 2 large eggs
• 0.5 cups nonfat plain yogurt
• 1 teaspoon vanilla extract
• 1 tablespoon grated lemon zest
• 0.25 teaspoons salt
• 4 cups unbleached all-purpose flour
• 0.25 cups dried currants
• 0.25 cups raisins
• 1 tablespoon confectioners' sugar
• 1 tablespoon butter , Optional

Instructions

1. 1 Gather all ingredients.
2. 2 Combine yeast, water, and sugar In a medium bowl. Cover and let stand 10 minutes, or until foamy. Add eggs, yogurt, vanilla, lemon zest, and salt. Mix well.
3. 3 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.)
4. 4 Place dough in a large, lightly pan-sprayed bowl, cover, and let rise in a warm place until doubled, about 1 hour.
5. 5 Preheat the 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.
6. 6 Punch down dough in bowl, transfer to floured surface, and knead in the fruit.
7. 7 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.)
8. 8 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.

Nutrition per serving