Panetone(Fruited Italian Bread)
- 2 pkg. active dry yeast
- 1/2 c. warm water
- 1/2 c. lukewarm water (scalded, then cooled)
- 1/2 c. sugar
- 1 tsp. salt
- 2 eggs
- 1/2 c. butter (soft)
- 4 1/2 to 5 c. flour
- 1/2 c. raisins
- 1/2 c. cut-up citron
- 1 Tbsp. anise seed
- 2 Tbsp. pine nuts (optional)
- 1 egg
- 1 Tbsp.water
- Dissolve yeast in warm water.
- Stir in milk, sugar, salt, 2 eggs, butter and 2 1/2 cups flour.
- Beat until smooth.
- Mix in fruit, anise seed, nuts and enough of the remaining flour to make dough easy to handle.
- Turn dough into lightly floured board. Knead until smooth and elastic, about 5 minutes.
- Place in greased bowl; turn greased side up.
- Cover and let rise in warm place until doubled, 1 1/2 to 2 hours.
- Punch dough down; divide in half.
- Shape each half into round, slightly half loaf.
- Place loaves in opposite corners of greased baking sheet.
- Cut a cross 1/2-inch deep on top of each loaf.
- Let rise until doubled about 1 hour.
- Heat oven to 350u0b0.
- Blend 1 egg and 1 tablespoon water. Brush over loaves.
- Bake 35 to 45 minutes.
active dry yeast, warm water, water, sugar, salt, eggs, butter, flour, raisins, citron, anise seed, pine nuts, egg, tbspwater
Taken from www.cookbooks.com/Recipe-Details.aspx?id=791623 (may not work)