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Italian Panettone

Holidaycooking's picture
Ingredients
  Active dry yeast 1⁄2 Ounce (2 Packages)
  Warm water 1⁄2 Cup (8 tbs) (110 F)
  Milk 1⁄2 Cup (8 tbs)
  Honey 1⁄2 Cup (8 tbs)
  Butter/Margarine 1⁄2 Cup (8 tbs)
  Salt 1 Teaspoon
  All purpose flour 6 Cup (96 tbs)
  Eggs 3
  Light raisins 1⁄2 Cup (8 tbs)
  Currants 1⁄2 Cup (8 tbs)
  Chopped candied citron 1⁄4 Cup (4 tbs)
  Aniseed powder 3 Teaspoon
  Egg 1
  Water 1 Tablespoon
Directions

In a bowl soften yeast in the 1/2 cup warm water.
In a large saucepan heat milk, honey, butter or margarine, and salt, stirring till butter almost melts; cool to lukewarm (110°).
Stir in 2 cups of the flour; beat well.
Add softened yeast and the 3 eggs; beat well.
Stir in raisins, currants, citron, and aniseed.
Stir in as much of the remaining flour as you can mix in using a spoon.
On a lightly floured surface knead in remaining flour to make a soft dough.
Continue kneading till dough is smooth and elastic (8 to 10 minutes).
Shape dough into a ball.
Place in a greased bowl, turning once to grease surface.
Cover; let rise in warm place till double (about 1 1/2 hours).
Punch down dough; divide in half.
Cover; let rest for 10 minutes.
Shape into 2 round loaves; place on 2 greased baking sheets.
Cut a cross 1/2 inch deep on the top of each loaf.
Cover; let rise till double (about 45 minutes).
Beat the remaining egg with the 1 tablespoon water; brush over tops of loaves.
Bake in a 350°F oven for 35 to 40 minutes.
Remove from baking sheets to wire racks.
Cool.

Recipe Summary

Difficulty Level: 
Better Buy
Course: 
Dessert
Method: 
Baked
Occasion: 
Christmas
Restriction: 
Lacto Ovo Vegetarian

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