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|Active dry yeast||1⁄2 Tablespoon|
|Warm water||2 Tablespoon (105Â°-115Â°F)|
|Flour||2 Cup (32 tbs)|
|Unsalted butter||3 Tablespoon, softened|
|Grated lemon peel||1 Teaspoon|
|Marsala/Port wine||1 Tablespoon|
|Chopped candied lemon peel||3 Tablespoon|
|Glaze||1 Cup (16 tbs)|
|Egg white||1 (Beaten With 1 Tablespoon Water)|
Serving size: Complete recipe
Calories 2161 Calories from Fat 397
% Daily Value*
Total Fat 45 g69.6%
Saturated Fat 25.1 g125.7%
Trans Fat 0 g
Cholesterol 308.2 mg
Sodium 802.2 mg33.4%
Total Carbohydrates 404 g134.8%
Dietary Fiber 14.4 g57.4%
Sugars 200.7 g
Protein 40 g80.3%
Vitamin A 28.2% Vitamin C 109.3%
Calcium 18.3% Iron 89.2%
*Based on a 2000 Calorie diet
2 Combine 1 cup flour, butter, sugar, egg, aniseeds, grated lemon peel, wine, and salt in mixing bowl. Mix thoroughly.
3 Add yeast mixture. Mix thoroughly. Add enough remaining flour to make a soft dough.
4 Knead on lightly floured surface until smooth€”about 10 minutes. Place in greased bowl, turning to coat top.
5 Cover; let rise in warm place until double€”about 1 hour.
6 Knead in candied lemon peel. Let rest for 10 minutes.
7 Shape into round ball. Stretch dough to form a 4-inch hole in center. Place ring on greased baking sheet. Put greased custard dish in hole to hold shape.
8 Cover; let rise until double€”about 30 minutes. Make glaze and brush on loaf. Bake in a preheated 375°F oven 30€”40 minutes or until done.
9 Cool on wire rack.