Panettone, traditionally
baked in a tall cylindrical shape, originated in Milan, Italy,
and is served at Christmas time, but also for celebrations such
as weddings and christenings. It can be served as a bread, coffeecake
or dessert.
Panettone
1/2 cup raisins
5 tablespoons rum
1 (1/4-ounce) package active dry yeast or 2 1/2 teaspoons
1 cup warm water
3 cups all-purpose flour
1/2 teaspoon salt
5 tablespoons granulated sugar
3 tablespoons powdered milk
5 tablespoons butter, softened
1 large egg
1/2 teaspoon anise extract
1/2 teaspoon almond extract
3 tablespoons chopped candied citron
2 tablespoons pine nuts
Dissolve yeast in warm
water.
In a bowl, combine flour,
salt, sugar, powdered milk, softened butter, egg, anise and almond
extracts. Stir in the yeast mixture and knead to form a soft
dough. Add the drained raisins, chopped dried mixed fruit, and
pine nuts. Place in a greased bowl, turning once to coat, cover,
and allow to rise until doubled; about 1 1/2 hours.
Punch down; form in a
greased loaf pan*, and allow to rise again; about 1 hour.
Bake at 350*F for 20 to
25 minutes, or until the top is browned.
Makes 1 loaf.
*Or use a greased 1-pound
coffee can to obtain a more traditional shape.
