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| Panettone - Italian Coffee Cake Recipe |
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| Panettone - Italian Coffee Cake
2 pkgs. active dry yeast
1 c. warm (105 to 115 degrees) water
1/2 c. sugar
1/2 c. margarine or butter, softened
3 eggs
1 tsp. salt
1 tsp. grated lemon peel
1 tsp. vanilla
5 to 5 1/2 c. all-purpose flour
1/2 c. golden raisins
1/2 c. chopped citron
2 tbsp. pine nuts or walnuts (optional)
Margarine or butter, softened
Dissolve yeast in warm water in large bowl.
Stir in sugar, 1/2 cup margarine, the eggs, salt, lemon peel, vanilla and 2 1/2 cups of the flour. Beat until smooth.
Stir in raisins, citron, pine nuts and enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes.
Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, 1 1/2 to 2 hours.
Dough is ready if indentation remains when touched. Punch down dough, divide into halves.
Shape each half into a round loaf, about 7 inches in diameter. Place loaves in 2 ungreased round layer pans, 8 x 1 1/2 inches.
Cut a cross 1/2 inch deep on top of each loaf. Generously grease 1 side of a strip of heavy brown paper, about 25x4 inches fit around inside of pan, forming a collar; fasten with paper clip.
Repeat with second loaf. Cover; let rise until doubled, until 1 hour.
Heat oven to 350 degrees. Bake loaves until golden brown, 35 to 45 minutes. Remove paper. Brush top with margarine. Cool on rack. 2 loaves. |
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