The best delicious Pannetone-sweet Italian Christmas Bread recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Pannetone-sweet Italian Christmas Bread recipe today!
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Pannetone-sweet Italian Christmas Bread.
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1 c Milk
1/2 c Sugar
1/2 c Butter
1/4 ts Salt
1/4 c Warm water
1 pk Yeast
2 Eggs; beaten
1 ts Anise seeds; crushed in a
-mortar
1/2 c Raisins
1/2 c Mixed candied orange and
-lemon peel
1/4 c Maraschino cherries; drained
5 c Flour
From: john_thienes@mentorg.com (John Thienes)
Date: Mon, 29 Aug 94 06:45:13 -0700
Scald milk. Stir in butter, sugar, and salt. Cool to lukewarm. In a
large bowl, dissolve the yeast in the warm water and stir in the milk
mixture, the eggs, the crushed anise seeds, the fruit, and half the flour.
Beat until smooth. Add the remaining flour and work it in to make a stiff
dough. Knead on a lightly floured surface until smooth.
Form the dough into a ball and place it in a greased bowl, turning it over
once. Cover the bowl and let the dough rise in a warm place until double
in size, about 2 hours. Punch it down and let it rest 10 minutes.
Shape the dough into 2 even balls. Place each one on a butter baking
sheet, cover with a towel, and let rise again until doubled. Bake the
loaves for about 40 minutes at 350F.
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
16 Servings
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