Venetian panettone
1 Servings
Ingredients
| Quantity | 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 |
Directions
1. Add ingredients to bread machine pan according to manufacturer's directions.
2. Select sweet or basic cycle. 2. When fruit and nut signal sounds (or 5 minutes before end of last kneading), add golden raisins and sliced almonds.
3. Remove baked loaf from pan at once. Cool loaf 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