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Panettone Recipe

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This recipe for Panettone is from Aunts, Aprons, Appetites and Anecdotes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 T. (2 pkgs.) yeast
1 c. lukewarm water
1/4 lb. butter, melted
2 tsp. salt
1/2 c. sugar
2 eggs, beaten
3 egg yolks, beaten
5 1/2 c. flour (approx.)
1 c. thinly sliced citron
1 c. seedless raisins

Directions:
Directions:
Soften the yeast in the water.
Mix the butter, salt, sugar, eggs and egg yolks. Add the yeast and butter mixture to 5 c. flour and stir until blended. Knead on a floured board until smooth and free from stickiness, adding more flour as needed. The dough should be soft.
Knead in the citron and raisins.
Place the dough in a greased bowl, grease the surface, cover with a towel, and let rise in a warm place (80º-85º) until doubled in bulk, or about 2 hours.
Knead the dough again until smooth. Place in a greased 3-qt. pudding pan or other round pan, brush the top with melted butter, cover, and let rise again until doubled in bulk, or about 40 minutes. Using a sharp knife, cut a deep cross in the top
of the loaf.
Bake in a preheated oven at 425º until surface begins to brown, or about 8 minutes. Reduce oven temperature to 325º and bake about 1 hour longer.

Personal Notes:
Personal Notes:
Panettone is the traditional Italian Christmas bread. This recipe makes 1 large loaf.

 

 

 

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