Italian Panettone Recipe
Summary
Difficulty LevelBetter BuyHealth IndexAverage
Ingredients
| Active dry yeast | 2 | |
| Warm water | 1/2 Cup (16 tbs) | |
| Milk | 1/2 Cup (16 tbs) | |
| Honey | 1/2 Cup (16 tbs) | |
| Butter/Margarine | 1/2 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| All purpose flour | 6 Cup (16 tbs) | |
| Eggs | 3 | |
| 1/2 cup light raisins | ||
| Currants | 1/2 Cup (16 tbs) | |
| 1/4 cup chopped candied citron | ||
| Aniseed | 2 Teaspoon, crushed | |
| 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.
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.
Chef
