Braided panettone

Yield: 1 Servings

Measure Ingredient
---for 1 1/2 pound loaf---
⅓ cup Water
2 larges Eggs
2 larges Egg yolks
¼ pounds Butter or margarine
2½ cup All-purpose flour
3 tablespoons Sugar
½ teaspoon Salt
1 pack Active dry yeast
2 tablespoons Grated orange peel
1 tablespoon Grated lemon peel
1½ teaspoon Vanilla
¼ cup Golden raisins
¼ cup Sliced almonds

1. Add ingredients to bread machine pan according to manufacturer's directions.

2. Select sweet or dough cycle. 2. When fruit and nut signal sounds (or 5 minutes before end of last kneading), add golden raisins and sliced almonds.

3. At the end of the cycle, scrape the dough onto a board lightly coated with all-purpose flour. Divide dough into 3 equal pieces. Roll each piece to form a rope about 12 inches long. Lay ropes parallel about 1 inch apart on a buttered 14 x 17 inch baking sheet. Pinch ropes together at one end, braid loosely, then pinch braid end together.

4. Cover loaf lightly with plastic wrap and let stand in a warm place until puffy, about 35 minutes. Remove plastic wrap.

5. Beat 1 large egg yolk to blend with 1 tablespoon water. Brush braid with egg mixture.

6. Bake braid in a 350 F oven until golden brown, about 30 minutes. Cool on a rack at least 15 minutes before slicing. Serve hot, warm, or cool.

NOTES : Sunset Magazine, March 1998 Posted to MC-Recipe Digest by "Chateau Stripmine" <chateaustripmin@...> on Feb 15, 1998

Similar recipes