| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Fruits, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
|
Eggs |
| 1/2 |
c |
Sugar |
| 1/2 |
c |
(1 stick) unsalted butter, melted and cooled |
| 1 |
ts |
Grated lemon peel |
| 1 |
ts |
Crushed anise seed |
| 1/4 |
c |
Pine nuts or slivered almonds |
| 1/4 |
c |
Golden raisins |
| 1/4 |
c |
Mixed candied fruits, chopped |
| 1 |
ts |
Anise extract |
| 1 |
ts |
Lemon extract |
| 3 |
c |
All-purpose flour |
| 2 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
| 1 |
c |
Milk |
INSTRUCTIONS
Preheat the oven to 325 F. Grease a panettone mold. If using an 8-inch
round cake pan instead, grease it well, and cut a 3-inch-wide strip of
brown paper, parchment, or wax paper long enough to go all around the rim
of the pan. Fit the paper onto the inside edge of the pan (the grease will
help make it stand up and stay in place) to make a tall collar. In a large
bowl, beat the eggs and sugar until thick and pale yellow. Beat in the
melted butter, lemon peel, anise seed, nuts, raisins, fruits, and anise and
lemon extracts. In a small bowl, mix the flour, baking powder, and salt and
blend into the creamed mixture alternately with the milk. Turn the mixture
into the prepared baking pan. Bake for 1 hour and 45 minutes, or until the
bread is well browned and tests done. Cool the bread in the pan for 10
minutes, then turn it out onto a rack to finish cooling. To serve, remove
the paper and cut the bread into wedges.
Recipe is from _Quick Breads_ by Beatrice Ojakangas.
Posted to EAT-L Digest 26 Feb 97 by Felicia Pickering
<MNHAN063@SIVM.SI.EDU> on Feb 27, 1997.
A Message from our Provider:
“Every good thing you have ever enjoyed comes from God”