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Wednesday, December 22, 2010

Panettone

Just 4 u

1 Cup Flour, plus 2 Tbls.
1/8 Teaspoon Salt
1 Package Yeast, dry fast−rising
2 tb, Water, lukewarm
3 Tablespoon Sugar, divided
2 Eggs
8 Teaspoon Margarine
1/2 Teaspoon Orange peel, grated
1/2 Teaspoon Brandy extract
3 Ounce Mixed dried fruit, coarsely chopped

Sift together flour and salt onto sheet of wax paper; set aside. In small
bowl sprinkle yeast over water; add 1 teaspoon sugar and stir to dissolve.
Let stand until foamy, about 5 minutes. In mixing bowl, using electric mixer
at medium speed, beat eggs with remaining sugar until frothy; add margarine
and beat until well combined.
Continue to beat while adding orange peel and
brandy extract. Add yeast mixture, then gradually beat in sifted flour; beat
at high speed for 5 minutes. Add dried fruit, beating until thoroughly
combined. 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.

Preheat oven to 400. Spray 3−cup fluted mold with nonstick cooking spray.
Punch dough down, then turn into prepared mold; bake in middle of center
oven rack for 10 minutes. Reduce oven temperature to 325 and bake until top
is browned and cake begins to pull away from mold, about 30 minutes longer
(cover with foil if Panettone is browning too quickly). Unmold onto wire
rack and let cool.

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