Panettone (Italian Christmas Bread)
This Italian bread is similar to a fruitcake and traditionally served during the holidays. The Christmas treat is typically baked into a tall, cylindrical shape (empty coffee cans work great as baking pans). While its origins are sketchy, one legend holds that in the late 1400s, a young Milanese nobleman fell in love with the daughter of a baker named Toni and created "Pan de Toni" to impress his love's father.
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- Calories: 211
- Calories from fat: 28%
- Fat: 6.6g
- Saturated fat: 1.3g
- Monounsaturated fat: 2.7g
- Polyunsaturated fat: 2.1g
- Protein: 4.5g
- Carbohydrate: 33.8g
- Fiber: 1.4g
- Cholesterol: 27mg
- Iron: 1.9mg
- Sodium: 137mg
- Calcium: 19mg
- Marinated fruit:
- 1/3 cup golden raisins
- 1/3 cup chopped dried apricots
- 1/3 cup dried tart cherries
- 1/4 cup triple sec (orange-flavored liqueur) or orange juice
- 1 package dry yeast (about 2 1/4 teaspoons)
- 1/4 teaspoon granulated sugar
- 1/4 cup warm water (100° to 110°)
- 3 3/4 cups all-purpose flour, divided
- 6 tablespoons butter or stick margarine, melted
- 1/4 cup fat-free milk
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 large egg
- 1 large egg yolk
- 2 tablespoons pine nuts
- Cooking spray
- 1 teaspoon butter or stick margarine, melted
- 2 teaspoons turbinado or granulated sugar
- To prepare marinated fruit, combine first 4 ingredients in a small bowl; let stand 1 hour. Drain fruit in a sieve over a bowl, reserving fruit and 2 teaspoons liqueur separately.
- To prepare dough, dissolve yeast and 1/4 teaspoon granulated sugar in warm water in a small bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Combine 1/2 cup flour and next 6 ingredients (1/2 cup flour through egg yolk) in a large bowl; beat at medium speed of a mixer 1 minute or until smooth. Add yeast mixture and 1/2 cup flour; beat 1 minute. Stir in marinated fruit, 2 1/2 cups flour, and pine nuts. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
- Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, about 1 1/2 hours. Dough will not double in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.)
- Punch dough down; let rest 5 minutes. Divide in half, shaping each into a ball. Place balls into 2 (13-ounce) coffee cans coated with cooking spray. Cover and let rise 1 hour.
- Preheat oven to 375°.
- Uncover dough. Place coffee cans on bottom rack in oven, and bake at 375° for 30 minutes or until browned and loaf sounds hollow when tapped. Remove bread from cans, and cool on a wire rack. Combine reserved 2 teaspoons liqueur and 1 teaspoon butter; brush over loaves. Sprinkle evenly with turbinado sugar.
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