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Print this Recipe    Panettone 10


5 cups cake flour
1 envelope yeast
2 teaspoons lukewarm water
Pinch sugar
1/4 teaspoon salt
3/4 cup butter, melted
4 egg yolks , room temperature
2 eggs, room temperature
1 cup sugar
1/2 cup lukewarm water
2/3 cup seedless raisins
1/2 cup candied citron peel (cut small pieces)

Sift and measure flour. Mix yeast with 2-tsp. water, pinch sugar,
and let stand 5 minutes. Add yeast to 1/2-cup flour and mix well.
Form into ball and place in a warm place for 2 hours. Cover with
towel. When doubled in size, put 2 cups flour on pastry board.
Place ball of dough in middle and add enough lukewarm water to make
a soft pliable ball. Knead carefully. Return to bowl, cover well
and let stand in warm place for 3 hours. Place 1-cup flour on board;
add dough, and enough lukewarm water to make a soft pliable ball
of dough. Knead well. Let stand in warm place 2 hours.

When dough has risen again, place 1 1/2 cups flour on pastry board.
Add dough, salt, melted butter and knead together well. Beat together
egg yolks, whole eggs, and sugar and 1/2 cup lukewarm water. Beat
until frothy. Add to dough a little at a time, kneading constantly
until everything is well absorbed. Add raisins and chopped citron
kneading well to distribute fruit evenly. Now the choice is yours
1 large round loaf or 2 small ones if you'd like 2 you now divide
the dough into 2 parts. Let rise in warm place 4 to 6 hours depending
on the heat-until doubled in size. It will be soft to touch and
leave indentations. Make a cross mark with knife on each loaf and
place on buttered paper in hot oven (400F) for 5 mins. Remove
quickly and place 1/2 tablespoon butter in center of cross mark.
Return to oven and bake at 400F for 15 mins. Lower heat to 375F
and continue baking for 45 mins or longer depending on size of
loaf. It should be browned and densely hollow sounding.


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