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Receta Italian Panettone
by Global Cookbook

Italian Panettone
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Ingredientes

  • 4 c. all-purpose flour
  • 1/3 c. sugar
  • 1 pkt Fleischmann's(r) Active Dry or possibly Rapid Rise Yeast
  • 3/4 tsp salt
  • 3/4 c. evaporated lowfat milk
  • 1/3 c. butter or possibly margarine
  • 1/4 c. water
  • 3 x Large eggs
  • 1/2 c. mini semi-sweet chocolate morsels
  • 1/2 c. minced pecans or possibly walnuts toasted
  • 1/2 c. dry minced fruit Or possibly
  • 1/2 c. candied fruit

Direcciones

  1. In large bowl, combine 1 1/2 c. flour, sugar, undissolved yeast and salt. Heat lowfat milk, butter and water till very hot (120F to 130F). Gradually add in to dry ingredients; beat 2 min at medium speed of electric mixer, scraping bowl occasionally. Add in 2 Large eggs and 1/2 c. flour; beat 2 min at high speed, scraping bowl occasionally. With spoon, stir in sufficient remaining flour to make stiff batter. Cover; let rise in hot, draft-free place till doubled in size, about 1 hour. (With Rapid Rise Yeast, cover batter and let rest 10 min. Proceed with recipe.)
  2. Stir batter down; stir in chocolate morsels, nuts and fruit. Place batter in two well-greased 13- to 16-oz coffee cans, dividing proportionately. Cover; let rise in hot, draft-free place till batter rises to within 1/2-inch of rim, about 30 to 45 min.
  3. Beat remaining egg with 1 Tbsp. water; brush on tops. Bake on lowest oven rack at 350F for 30 to 35 min or possibly till done. Cold in cans on wire rack 5 min; remove from cans to wire rack to cold completely.
  4. Yield: 2 Loaves