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Panettone Recipe

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This recipe for Panettone, by , is from Aunts, Aprons, Appetites and Anecdotes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Freda Smith and Jan Willbanks
Added: Thursday, July 20, 2006


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

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 (80-85) 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 425 until surface begins to brown, or about 8 minutes. Reduce oven temperature to 325 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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