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Panettone (Italian Christmas Bread) Recipe
|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)|
Calories 306 Calories from Fat 60
% Daily Value*
Total Fat 7 g10.3%
Saturated Fat 2.8 g14%
Trans Fat 0 g
Cholesterol 42.5 mg
Sodium 220.6 mg9.2%
Total Carbohydrates 54 g17.9%
Dietary Fiber 2.7 g10.8%
Sugars 12.9 g
Protein 8 g17%
Vitamin A 3.1% Vitamin C 4.6%
Calcium 5.5% Iron 16.9%
*Based on a 2000 Calorie diet
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 Ã‚Â°F.
Let stand 5 minutes before removing from tins.
Makes 3 cakes.
Serves about 15.