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Panimatone (Italian Sweet Bread) Recipe
|Warm milk||2 Cup (32 tbs)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Yeast cake||4 Ounce (Fresh)|
|Melted crisco||1 Cup (16 tbs)|
|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)|
Serving size: Complete recipe
Calories 12808 Calories from Fat 4087
% Daily Value*
Total Fat 445 g684.8%
Saturated Fat 102.7 g513.5%
Trans Fat 0 g
Cholesterol 891.1 mg
Sodium 3768.8 mg157%
Total Carbohydrates 1860 g619.9%
Dietary Fiber 80.8 g323.1%
Sugars 767 g
Protein 252 g503.7%
Vitamin A 29.9% Vitamin C 60%
Calcium 148.4% Iron 405.3%
*Based on a 2000 Calorie diet
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.