| italian Coffee Cake (panettone) this Is A Festive Sweet Bread Which Was Originally From Milan. 2 Packages Active Dry Yeast
1 Cup Warm Water (105 To 115 Degrees F)
1/2 Cup Granulated Sugar
1/2 Cup Butter Or Margarine, Softened
3 Eggs
1 Teaspoon Salt
1 Teaspoon Grated Lemon Peel
1 Teaspoon Vanilla Extract
5 To 5 1/2 Cups All-purpose Flour
1/2 Cup Golden Raisins
1/2 Cup Chopped Citron
2 Tablespoons Pine Nuts Or Walnuts (optional)
butter Or Margarine, Softened dissolve Yeast In Warm Water In Large Bowl. Stir In Sugar, 1/2 Cup Butter, The Eggs, Salt, Lemon Peel, Vanilla Extract 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 Dough Down; Divide Into Halves. Shape Each Half Into 7-inch Diameter Round Loaf. Place Loaves In 2 Ungreased 8-inch Round Layer Pans. Cut A Cross 1/2 Inch Deep On Top Of Each Loaf. Generously Grease One Side Of A Strip Of Heavy Brown Paper, About 25 X 4 Inches. Fit Around Inside Of Pan, Forming A Collar; Fasten With Paper Clip. Repeat With Second Loaf. Cover; Let Rise Until Double, About 1 Hour. preheat Oven To 350 Degrees F. Bake Loaves Until Golden Brown, 35 To 45 Minutes. Remove Paper. Brush Tops With Butter. Cool On Rack. makes 2 Loaves. |
