| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 3/4 |
c |
Water |
| 2 |
c |
Bread flour |
| 3/4 |
ts |
Vanilla extract |
| 3 |
tb |
Candies orange peel |
| 3/8 |
c |
Raisins soaked in rum or warm water |
| 1 1/2 |
|
Teasponn salt |
| 3 |
tb |
Sugar |
| 5 |
tb |
Butter |
| 3 |
tb |
Dry milk |
| 2 1/2 |
ts |
Dry yeast |
| 1 |
|
Beaten egg mixed with water fro brushing on top |
INSTRUCTIONS
OPTIONAL
Paula-sorry for the late response on the Panettone. My bread machine book
actually has a recipe for one. Unfortunately you still have to take it out
of the machine to bake it, the machine does the kneading and the first
rise. Here it is:
from the Hitachi Breadmaster Cookbook
For 2 pieces (this can be doubled for the bread machine also)
Put all ingredients in order given into bread machine and use the knead and
first rise cycle. When finished placed into a greased bowl, cover with a
damp cloth and let rest for 20 minutes. Divide the dough into 2(or 4 if
doubled), or "your favorite size". Place in greased custard cups (picture
showing cups with greades parchment paper coming out sides of cups). Spray
lightly with water. Let rise for 60 minutes or until doubled in size. Brush
with beaten egg (if desired). Bake in 390(?) degree F oven for 10 minutes
and 360(?) degree F oven for 25 minutes. I have not tried this recipe,
though others in the book I have and turned out very good. It seems to me
that you should be able to bake the thing in the bread machine, but maybe
not? I think I will try it also, just to see if it works!
Posted to FOODWINE Digest 25 Jan 97 by Frank & Penny Coster
<penelope@SONIC.NET> on Jan 25, 1997.
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