Panettone (Italian Fruitcake)
Ingredients (4 servings)
1 c All-purpose flour (PLUS 2 TBL)
1/8 tsp Salt
1 Pkt fast-rising active dry yeast
2 Tbsp Warm water (see yeast package for temperature)
3 Tbsp Granulated sugar, divided
2 Eggs
8 tsp Reduced-calorie margarine
1/2 tsp Each grated orange peel and brandy extract
3 oz Mixed dried fruit, coarsely chopped
Instructions:
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.
Preheat oven to 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 for 10 minutes. Reduce oven temperature to 325F and bake until top is
browned and cake begins to pull away from mold, about 30 minutes longer (cover
with foil if Panettone is browning too quickly). Unmold onto wire rack and let
cool.
Makes 4 servings.
(WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK) Posted by Fred Peters.
http://sunsite.auc.dk/recipes/english/o0340758.html
-:-
Pat Hanneman (Kitchen Path recipes:
http://home.earthlink.net/~kitpath/)
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