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Panatone Recipe

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This recipe for Panatone, by , is from The Kammlah and Bachus Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Arthur and Mary Danz

Category:
Category:

Ingredients:  
Ingredients:  
2 packages dry yeast
cup warm water
cup lukewarm milk (scalded then cooled)
cup sugar
1 teaspoon salt
2 eggs
cup butter softened
4 to 5 cups flour
cup golden raisins
cup chopped dried apricots
1 tablespoons anise seed
2 tablespoons pine nuts if desired
1 egg
1 tablespoon water

Nutmeg Honey Butter
1 stick butter
3 tablespoons honey
nutmeg

Directions:
Directions:
Dissolve yeast in warm water. Stir in milk, sugar, salt, 2 eggs, butter, and 2 cups flour. Beat until smooth. Mix in fruit, anise seed, nuts and enough of the remaining flour to make the dough easy to handle.

Turn dough onto lightly floured board. Knead until smooth and elastic, about 5 minutes. Cover and let rise in warm place until double , about 1 to 2 hours.

Punch down dough; divide in half. Shape each half into a round, slightly flat loaves. Place loaves in opposite corners of greased baking sheet. Cut a cross deep on top of each loaf. Let rise until double, about an hour.

Heat over to 350. Beat 1 egg and 1 tablespoon water together. Brush loaves. Bake 35 to 45 minutes. Check at 30 minutes. Do not over bake.

Nutmeg Honey Butter
Blend ingredients and serve with warm bread.

Preparation Time:
Preparation Time:
5 to 6 hours
Personal Notes:
Personal Notes:
Makes great toast at breakfast. Wonderful for French Toast.

 

 

 

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