Sorry - the panettone recipe is too late for Christmas.
Cornlight Bread
Mini Cranberry Panettones
* Exported from MasterCook *
Cornlight Bread
Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads
Eat-Lf Mailing List Grains
Low Fat
Amount Measure Ingredient -- Preparation Method
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4 tablespoons unsalted butter -- plus more for pan
1/2 cup all-purpose flour -- plus mre for pan
3/4 cup sugar
2 cups yellow cornmeal
1/4 teaspoon salt
1 teaspoon baking soda
2 cups lowfat buttermilk
1. Preheat oven to 350F. Butter a 9-by-5-inch loaf pan; dust with
flour, and tap out excess. Sift flour, sugar, cornmeal, and salt into
a large bowl. In a medium bowl, whisk baking soda into buttermilk;
fold into flour mixture. Fold in butter.
2. Pour batter into prepared pan, and bake until top is golden brown
and a cake tester inserted in the center comes out clean, about 40
minutes. Transfer to a wire rack; let cool 15 minutes before
inverting. Cut into slices, and serve.
Makes one 9" x 5" loaf
Source:
"marthastewart.com"
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Per Serving (excluding unknown items): 269 Calories; 6g Fat (20.6%
calories from fat); 5g Protein; 48g Carbohydrate; 2g Dietary Fiber;
16mg Cholesterol; 257mg Sodium. Exchanges: 2 Grain(Starch); 0
Non-Fat Milk; 1 Fat; 1 Other Carbohydrates.
NOTES : This is a slightly sweeter version of traditional cornbread,
making it especially delicious when toasted and spread with preserves.
* Exported from MasterCook *
Mini Cranberry Panettones
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Breads Eat-Lf Mailing List
Holidays Italian
Low Fat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 1/2 teaspoons dry yeast -- (2 pkgs)
1 1/4 cups warm water -- 100 - 110 deg
5 3/4 cups all-purpose flour -- divided
3/4 cup sugar
7 tablespoons butter
1 tablespoon orange rind -- fresh, finely chopped
1/2 teaspoon salt
2 large eggs
2 1/2 cups sweetened dried cranberries
1/4 cup crystallized ginger -- finely chopped
cooking spray
2 tablespoons sliced almonds
Dissolve yeast in water in a large bowl; let stand 5 minutes. Lightly
spoon 1 1/4 cups flour into dry measuring cups; level with a knife.
Add to yeast mixture, stirring with a whisk to combine. Cover; let
rise in a warm place (85F), free from drafts, 1 hour.
Combine sugar, butter, rind, and salt in a large bowl; beat with a
heavy-duty stand mixer at medium speed until light and fluffy (about
3 minutes). Add eggs, beating until combined; beat in yeast mixture.
Lightly spoon 4 cups flour into dry measuring cups; level with a
knife. Add 4 cups flour to egg mixture, beating at medium speed until
smooth. Turn dough out onto a floured surface. Knead until smooth and
elastic (about 3 minutes); add enough of remaining flour, 1
tablespoon at a time, to prevent dough from sticking to hands (dough
will feel sticky). Knead in cranberries and ginger until well incorporated.
Place dough in a large bowl coated with cooking spray, turning to
coat top. Cover and let rise in a warm place (85F), free from drafts,
1 hour or until doubled in size. (Gently press two fingers into
dough. If indentation remains, dough has risen enough.
Coat 6 (1-cup) muffin cups with cooking spray. Cut 6 (5 x 12-inch)
strips of parchment paper; place paper in muffin cups to extend 3
inches from the top of the muffin cups. Divide dough evenly among the
muffin cups. Lightly spray each muffin with cooking spray; sprinkle
evenly with nuts. Let rise in a warm place (85F), free from drafts, 1
hour or until doubled in size.
While muffins rise, preheat the oven to 375F.
After muffins have doubled in size, bake at 375F for 25 minutes or
until muffins are lightly browned.
Yield 24 servings (serving size: 1/4 muffin)
Source:
"Cooling Light, Dec 2004"
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Per Serving (excluding unknown items): 182 Calories; 4g Fat (22.3%
calories from fat); 4g Protein; 31g Carbohydrate; 1g Dietary Fiber;
27mg Cholesterol; 87mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates.
NOTES : This classic Italian holiday sweet bread is a cross between a
coffee cake and dessert that is now served year-round the world over.
Lining the muffin cups with strips of parchment makes it easy to
remove the panettones after baking. You can also prepare this recipe
in traditional muffin tins for a yield of 18; trim the parchment
paper for the muffin cups to 2 1/2 x 6 inches, and shorten the baking
time to 20 minutes.