- Exported from MasterCook
PANETTONE (ITALIAN FRUITCAKE)
4 Preparation Time :
Categories : Italian Desserts
Amount Measure Ingredient -- Preparation Method -- -- --
1 c All-purpose flour
-TBL)
1/8 ts Salt
1 Pkt fast-rising active dry
-yeast
2 tb Warm water
-package for temperature)
3 tb Granulated sugar, divided
2 Eggs
8 ts Reduced-calorie margarine
1/2 ts Each grated orange peel and -brandy extract
3 oz Mixed dried fruit, coarsely
-chopped
Sift together flour and salt onto sheet of wax paper;
set aside. In small bowl sprinkle yeast over water;
add 1 teaspoon sugar and stir to dissolve. Let stand until foamy, about 5 minutes. In mixing bowl, using
electric mixer at medium speed, beat eggs with
remaining sugar until frothy; add margarine and beat
until well combined. Continue to beat while adding
orange peel and brandy extract. Add yeast mixture,
then gradually beat in sifted flour; beat at high
speed for 5 minutes. Add dried fruit, beating until
thoroughly combined. Cover bowl with clean damp towel
or plastic wrap and let stand in warm draft-free area until dough is doubled in volume, about 30 minutes.
400F. Spray 3-cup fluted mold with
nonstick cooking spray. Punch dough down, then turn
into prepared mold; bake in middle of center oven rack
10 minutes. Reduce oven temperature to
325 F and bake until top is browned and cake begins to pull away
30 minutes longer
Panettone is browning too quickly). Unmold onto wire
rack and let cool.
Makes 4 servings.
WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK
Posted by
Fred Peters. - - - - - - - - - - - - - - - - - -
