Italian Sweet Breakfast Bread

In the bowl of a large stand mixer, combine yeast, water and sugar. Cover and let stand 10 minutes, or until foamy. (If yeast does not foam, discard the mixture and begin again with new yeast.)

Add eggs, yogurt, vanilla, lemon zest and salt. Mix well. With the paddle attachment of the stand mixer, stir in flour ½ cup at a time, scraping sides of bowl down as you go. Continue adding flour until dough starts to form (after adding about 3 cups). Switch to the dough hook and continue adding flour (about 1 more cup) until dough forms a manageable mass. Continue kneading for 5 to 10 minutes, adding flour as necessary, until dough is soft and pliable, but not sticky (up to 5 cups).

Form dough into a large ball and coat all sides with vegetable oil. (I like to lift the dough out of the bowl, pour a tablespoon of oil into the bowl, then turn the dough around in the oil until the dough, as well as the sides of the bowl, are greased.) Let dough rise in a warm place until doubled, about 1 hour.

Punch dough down in bowl, transfer to a floured surface, and knead in the dried fruits. The goal is to get the fruits uniformly throughout the dough without any of them actually bursting out into the exterior of the bread (as they will burn if exposed in the oven).

Form dough into a ball and place in a greased 9-10 inch round pan. Cover loosely with plastic wrap and cool rise it in the refrigerator overnight.

The next morning, remove pan from refrigerator and remove plastic wrap. Let the dough come to room temperature (about 1 hour before baking). Bake in a preheated oven at 350 F for 45 minutes, or until loaf is golden brown and a toothpick inserted in the center comes out clean. (If bread browns too quickly on top, cover with a piece of foil.)