Prep 4 hrs
Cook 45 mins
Panettone is a deliciuos Italian Holiday Bread.It looks as delectable as it tastes. Great for a party ,or for a lovely hostess gift for any holiday get-together. Wrap in coloured cellepane & tie with ribbon. Freezes great.
- 1 teaspoon sugar
- 1 cup water, warm
- 2 packages dry yeast (2 1/4 teaspoon)
- 1⁄2 cup sugar
- 1⁄2 cup butter, melted
- 2 teaspoons salt
- 1 teaspoon fresh lemon rind, grated
- 6 cups flour
- 4 eggs
- 1 cup raisins
- 3⁄4 cup mixed candied fruit, chopped
- 1⁄3 cup pine nuts or 1⁄3 cup slivered almonds
- butter, melted to brush top after baking
- Dissolive 1 teaspoon sugar in warm water in large bowl.
- Sprinkle in yeast, let stand 10 minutes, then stir well.
- Add 1/2 cup sugar, melted butter, salt, lemon rind and 2 cups flour.
- Beat with wooden spoon or electric mixer. (I use mixer with dough hook).
- Add 2 cups more flour and eggs; beat 3 minutes.
- Add enough of remaining flour to make a soft dough.
- Knead dough on floured board until smooth and elastic (about 8 minutes.) (if using dough hook you may not need to.) Place in lightly greased bowl.
- Turn dough to grease top, cover with towel or plastic wrap.
- Let rise in warm place until doubled (about 2 hours).
- Punch down.
- Turn out on lightly floured board and knead in nuts and fruit.
- Divide dough into 2 equal portions.
- Shape into round loaves and place into well greased 8 inch round, deep, cake pans.
- Cover with tea towel and let rise in warm place until doubled (about1 1/2 hours).
- Bake 350 degrees for 35 to 45 minutes.
- Cover with foil if browning occurs.
- Remove from pans immediately.
- Brush lightly with melted butter.
- Can be iced with a powdered sugar icing.
Excellent!!! Light texture with a fine crumb and a delicious, light flavor. It was just the recipe I've been looking for since Panettone is usually available here only during the holidays - an we love it for breakfast. Drizzling the glaze on the top makes it just perfect, and very attractive for gift-giving.
I made two changes, but it was probably great just the way it's written. Since I had to thaw 1 pound (1-1/2 cups) of the candied fruit, I used the entire package. Doubling the amount of fruit was just right for me. I also added 1/2 tsp. of tangerine oil for flavoring which suited my taste.
I baked half of the dough in 8-inch pan as suggested (baked 35 min.), and placed the remainder in four mini-angel food pans (baled 18 min.). Both methods cooked to perfection with nice golden crusts.
I plan to make this often, especially in the smaller size, wrap and store in the freezer to have for hostess gifts and our Sunday morning breakfasts.
Thanks, Barb, for this wonderful recipe which I happily added to my cookbook.
The bread had a nice texture, light with the right amount of fruit/nuts/raisins. I put a couple of tablespoons of rum on the fruit letting it sit while the dough was rising. I have been trying different recipes for the last few years. This one is the keeper and will be part of our christmas breakfast for years to come. Thanks for sharing.
I have no idea what went wrong. All I got was grainy, dry mess.