Liturgical Year : Recipes : Panettone

Catholic Recipe: Panettone

INGREDIENTS

1/2 cup milk
1/2 cup butter or margarine
1/4 cup sugar
1 teaspoon salt
1/4 cup warm water (105°-115°)
1 package active dry yeast
2 eggs, beaten
3 cups all purpose flour (approximately)
1/3 cup seedless raisins
1/4 cup mixed diced candied fruits
1/4 cup canned diced roasted almonds
1 Tablespoon grated lemon peel
shortening

Details

Yield: 1 loaf

Prep Time: 4 hours

Difficulty: ★★★☆

Cost: ★★★☆

For Ages: 15+

Origin: Italy

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Food Categories (2)

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Feasts (2)

This is a popular Christmas sweet yeast bread from Italy (but also served for special occasions, such as weddings or baptisms). There are many different recipes, but it is generally made with raisins, citron, pine nuts and anise and baked in a tall cylindrical shape. It originated in Milan, Italy. Panettone can be served as a bread, coffeecake or dessert.

DIRECTIONS

Scald milk. Cool to lukewarm. Cream butter or margarine with sugar and salt. Measure warm water into large mixing bowl. Sprinkle yeast on water. Stir until dissolved. Stir in lukewarm milk and creamed mixture. Add beaten eggs and about half the flour. Beat until smooth. Blend in raisins, fruits, almonds, and lemon peel. Add enough remaining flour to make very soft dough. Turn out on lightly floured board; knead until smooth and elastic. Place in greased bowl; brush top with shortening. Cover; let rise in warm place (85°) until doubled — about 1-1/2 hours. Punch down. Turn out on lightly floured board. Let rest 10 minutes. Shape into round loaf. Place in greased deep round pan. Cover; let rise in warm place until doubled — about 1 hour. Bake at 375° for 50 to 60 minutes.