Sift together flour and salt onto sheet of wax report; set divagation. In
small bowl sprinkle yeast over weewee; tag 1 teaspoon sugar and stir
to thaw. Let stand until spumy, around 5 proceedings. In mixing trough,
using electric mixer at medium speeding, beat eggs with remaining sugar
until sparkly; add margarine and beat until well combined. Continue
to beat while adding orange peel and brandy selection. Add yeast
assortment, then gradually beat in sifted flour; beat at high speed for
5 transactions. Add dried yield, beating until thoroughly combined.
Cover bowl with clean damp towel or plastic wrap and let stand in
warm draft-free area until dough is doubled in loudness, approximately 30
transactions.

Preheat oven to 400F. Spraying 3-cup fluted mold with nonstick cooking
spraying. Punch dough polish, then turn into prepared molding; bake in middle
of center oven rack for 10 transactions. Reduce oven temperature to 325 F
and bake until top is browned and cake begins to pull away from mould,
most 30 minutes thirster (cover with foil if Panettone is browning too
speedily). Unmold onto wire rack and let cool.

Makes 4 servings.