Panettone (Italian Christmas Bread)
|Dry yeast||2 Tablespoon|
|Lukewarm water||1⁄2 Cup (8 tbs)|
|Milk||1 1⁄2 Cup (24 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Soft butter/Margarine||1⁄4 Cup (4 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Yellow food coloring||2 Drop|
|Sifted all purpose flour||6 Cup (96 tbs)|
|Raisins||1⁄2 Cup (8 tbs)|
|Chopped mixed candied fruit||1⁄2 Cup (8 tbs)|
|Chopped almonds||1⁄3 Cup (5.33 tbs)|
|Chopped candied lemon peel||1⁄3 Cup (5.33 tbs)|
Dissolve yeast in 1/2 cup lukewarm water with 1 teaspoon sugar.
Add milk, eggs, sugar, butter or margarine, salt, allspice and food coloring (optional).
Gradually mix in flour.
Cover with a damp cloth, and let rise 30 minutes in a warm oven.
Stir dough down.
Add raisins, candied fruit, almonds and candied lemon peel.
Stir until well mixed.
Spoon dough into 3 well-greased 1-pound coffee tins.
Bake for 45 minutes at 375°F
Let stand 5 minutes before removing from tins.
Makes 3 cakes.
Serves about 15.