Panettone
A traditional Italian sweet bread made with fast-rising yeast, eggs, margarine, orange peel, brandy extract, and mixed dried fruit.
Ingredients
- 1 cup flour, plus 2 tablespoons
- 1/8 tsp salt
- 1 package dry fast-rising yeast
- 2 tbsp water, lukewarm
- 3 tbsp sugar, divided
- 2 each eggs
- 8 tsp margarine
- 0.5 tsp orange peel, grated
- 0.5 tsp brandy extract
- 3 oz mixed dried fruit, coarsely chopped
Instructions
- 1
Sift together flour and salt onto sheet of wax paper; set aside.
- 2
In small bowl sprinkle yeast over water; add 1 teaspoon sugar and stir to dissolve. Let stand until foamy, about 5 minutes.
- 3
In mixing bowl, using electric mixer at medium speed, beat eggs with remaining sugar until frothy; add margarine and beat until well combined.
- 4
Continue to beat while adding orange peel and brandy extract.
- 5
Add yeast mixture, then gradually beat in sifted flour; beat at high speed for 5 minutes.
- 6
Add dried fruit, beating until thoroughly combined.
- 7
Cover bowl with clean damp towel or plastic wrap and let stand in warm draft-free area until dough is doubled in volume, about 30 minutes.
- 8
Preheat oven to 400°F. Spray 3-cup fluted mold with nonstick cooking spray.
- 9
Punch dough down, then turn into prepared mold; bake in middle of center oven rack for 10 minutes.
- 10
Reduce oven temperature to 325°F and bake until top is browned and cake begins to pull away from mold, about 30 minutes longer (cover with foil if browning too quickly).
- 11
Unmold onto wire rack and let cool.