Catholic Recipe: Christmas Bread
Also Called: Panettone
DIRECTIONS
Soften yeast in water. Scald milk. Add sugar, salt, butter. Cool to lukewarm. Add 2 cups flour; beat well. Add yeast; mix well. Cover; let rise 1 hour in warm place. Punch dough down. Add beaten eggs, 1 yolk, reserving 1 egg white for glaze. Add vanilla; beat well. Combine with enough additional flour to make soft dough. Turn out on lightly floured board. Knead in raisins, almonds, lemon peel, and continue kneading until dough is smooth. Place in greased bowl. Let rise 1-1/2 hours, until double in bulk. Punch dough down. Divide in 2 parts. Reserve 10 minutes. Shape each portion into round loaf. Place in well-greased round 8-inch pans. Combine egg white, water; brush top of loaves with mixture. Let rise 1 hour, until double in bulk. Brush loaves again with egg mixture. Bake 35-40 minutes at 350°. Yield, 2 loaves
Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965
