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An Italian traditional Christmas sweet bread with dried fruit. A little like fruitcake, but light and tasty—something people enjoy.
|2 pkgs||rapid rise yeast|
|1 cup||warm water|
|½ cup||margarine, softened|
|¾ cup||egg substitute|
|1 tsp||grated lemon peel|
|5 cups||flour, divided|
|½ cup||golden raisins|
|½ cup||chopped citron|
|½ cup||candied fruits|
|2 Tbsp||pine nuts or walnuts|
Dissolve yeast in warm water in large bowl. Stir in sugar, margarine, eggs, salt, lemon peel, vanilla, 2½ cups flour, beat until smooth. Stir in raisins, ¼ cup citron, ¼ cup candied fruit, and nuts. Gradually add enough flour to make a soft dough. Place on lightly floured surface and gently roll in flour to coat. Knead about 5 minutes or until smooth and elastic. Place in greased bowl and turn to coat.
Cover, let rise for 1-2 hours or until an indentation remains. Grease 2 8 inch round cake pans with a 1½ inch edge. Punch down dough, divide in half. Shape each half to a round loaf about 6 inches in diameter, place in pans. Cut two strips heavy brown paper 25 inches long and 4 inches wide. Generously grease one side. Fit on inside of pan, greased side in, fasten with paper clip. Cover and let rise until doubled (about 1 hour).
Preheat oven to 350°F. Divide remaining citron and candied fruit in half and place on top of each loaf. Bake 35-45 minutes until golden brown. Remove from pan to wire rack, cool. Slice into 12 pieces.
Copyright © 2012, Leif Bennett. All rights reserved.