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Source: Fabulous Food Associations

Panettone
Serve this delicious loaf cake at parties and teas.
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Serves: 12
Prep Time: 90 minutes
Cook Time: 45 minutes
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4 1/2-5 1/2 cups all-purpose flour, unsifted
1/2 cup sugar
1 tablespoon salt
2 packages active dry yeast (package)
1/2 cup milk
1/2 cup water
1/2 cup margarine, 1 stick
3 eggs, at room temperature
1/2 cup candied citron, chopped
1/2 cup raisins, seedless
2 tablespoons pine nuts
1 tablespoon anise seed
1 egg
1 tablespoon water




In a large bowl thoroughly mix 1 1/2 cups flour, sugar, salt and undissolved dry yeast.

Combine milk, 1/2 cup water and margarine in a saucepan. Heat over low heat until liquids are warm. (Margarine does not need to melt.) Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 3 eggs and ½ cup flour, or enough flour to make a thick batter. Beat at high speed 2 minutes scraping bowl occasionally. Stir in citron, raisins, pine nuts and anise seeds. Add enough additional flour to make a soft dough. Turn out onto lightly floured board; knead until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover, let rise in warm place, free from draft, until doubled in bulk, about 1 hour. Punch dough down. Cover; let rise again until almost double, about 30 minutes.

Punch dough down again; turn out onto lightly floured board. Divide in half; form into round balls. Place on opposite corners of a greased baking sheet. Cut a cross 1/2 inch deep on top of each ball. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.

Preheat oven to 350 degrees. Beat 1 egg with 1 tbsp. water. Use to brush tops of cakes. Bake about 35 to 45 minutes, or until done. Remove from baking sheet and cool on wire racks. Makes 2 loaves.





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