Panimatone (Italian Sweet Bread) Recipe
Panimatone (Italian Sweet Bread) is a simply delicious side dish. Try this amazingly tempting Panimatone recipe; I am sure you will get a lot of compliments for this.
Ingredients
| Warm milk | 2 Cup (32 tbs) | |
| Sugar | 1 1⁄2 Cup (24 tbs) | |
| Salt | 1 Teaspoon | |
| Yeast cake | 4 Ounce (Fresh) | |
| Eggs | 4 | |
| Melted crisco | 1 Cup (16 tbs) | |
| Vanilla | 4 Tablespoon | |
| Lemon juice | 4 Tablespoon | |
| Anise extract | 1 Ounce | |
| Rum extract/Brandy extract | 100 Milliliter | |
| Sifted flour | 10 Cup (160 tbs) | |
| Nuts | 2 Cup (32 tbs), chopped | |
| Raisins | 2 Cup (32 tbs) | |
| Candied fruit | 1 Cup (16 tbs) |
Directions
Mix the milk, sugar, salt and yeast together; add wellbeaten eggs, melted crisco, vanilla, lemon juice, anise extract and rum or brandy extract and mix well; add the flour.
Don't make dough too hard, make it as you would make regular bread.
Put into a greased bowl and let rise in a warm place till double in size.
Then spread it out on floured board, add nuts, candied fruits and raisins; knead well until all fruit is well blended.
Divide dough into 3 or 4 loaves and put on greased pan and let rise till double in size.
Topping: Beat 1 egg well; add 1 tbs.sugar and brush mixture on bread before baking.
Bake at 350 degrees for 40 to 45 minutes.
Don't make dough too hard, make it as you would make regular bread.
Put into a greased bowl and let rise in a warm place till double in size.
Then spread it out on floured board, add nuts, candied fruits and raisins; knead well until all fruit is well blended.
Divide dough into 3 or 4 loaves and put on greased pan and let rise till double in size.
Topping: Beat 1 egg well; add 1 tbs.sugar and brush mixture on bread before baking.
Bake at 350 degrees for 40 to 45 minutes.
Chef
