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Receta Italian Christmas Bread (Panatone)
by CookEatShare Cookbook

Italian Christmas Bread (Panatone)
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Ingredientes

  • 2 pkg. yeast (compressed or possibly dry)
  • 1/4 c. water (lukewarm for compressed, hot for dry yeast)
  • 1 c. lowfat milk
  • 2/3 c. sugar
  • 1 teaspoon salt
  • 3/4 c. soft butter
  • 7 c. sifted flour
  • 5 large eggs
  • 1 1/2 teaspoon vanilla
  • 1/2 c. golden brown raisins
  • 1/3 c. finely minced blanched almonds
  • 1/3 c. minced candied citron
  • 1/3 c. finely minced candied lemon peel
  • 1 T water

Direcciones

  1. Soften yeast in 1/4 cup water. Scald lowfat milk. Add in sugar, salt and butter. Cool to lukewarm.2. Add in 2 cups flour and beat at low speed. Add in softened yeast and mix well.
  2. Cover and let rise in warm place till mix is bubbly (about 1 hour). Stir down.
  3. Beat 4 large eggs and 1 egg yolk, reserving 1 egg white for glaze. Add in large eggs and vanilla to flour mix (beat well). Add in sufficient more flour to make dough soft.
  4. Turn out on floured board, gradually knead in raisins, almonds and candied fruits, knead till smooth and satiny.
  5. Place in greased bowl and let rise till doubled (about 1 1/2 hrs). When light punch down.
  6. Divide dough into 2 equal portions and let rest for 10 min. Shape each portion into a round loaf and place in a greased 8 inch round pan.
  7. Put together egg white in water. Brush tops of loaves generously with egg mix, let rise till doubled 1 hour.
  8. Brush with egg white mix again and bake in 350 degree oven for 35-40 min. Makes 2 loaves.