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Panettone

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CATEGORY CUISINE TAG YIELD
Eggs, Fruits Italian A, B 1 Servings

INGREDIENTS

3/4 c Water
1/3 c Butter
1 1/2 lg Eggs (6 T)
1/3 c Sugar
3/4 ts Salt
1 1/2 ts Grated lemon zest
3 c Bread flour
2 1/2 ts Yeast
1/3 c Golden raisins
1/3 c Candied fruit

INSTRUCTIONS

REST
For 1 1/2 lb loaf or bakes in 2 lb coffee can or 2 1-lb cans
At beep or end of first knead add "rest" of the ingredients.
Bake on white bread cycle.
Bernard Clayton's Complete Book of Breads uses candied citron, a mix of
dark and light raisins, pine nuts and adds 1 T ground anise for a
traditional bread from Lombardy. Italians use it for Christmas, Easter,
weddings, christenings, and other special occasions. Posted to Digest
bread-bakers.v097.n028 by jaclyn@itexas.net (Jack Dickson) on Mar 31, 1997

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