Search for anything:

Hunters Hollow Inn And Restaurant Christmas Panettone

idwest living magazine, midwest living bread, new

2 1/2 cup all purpose flour
1 pkg active dry yeast
1/2 cup butter or margarine
1/2 cup milk
1/4 cup sugar
1/2 teaspoon salt
3 eggs
1 tablespoon rum or orange juice
1 teaspoon vanilla
1/3 cup candied orange peel; chopped
1/3 cup dark raisins
1/3 cup golden raisins
1 teaspoon lemon peel; grated
----POWDERED SUGAR ICING----
1 cup sifted powdered sugar
1/2 teaspoon vanilla
3 teaspoon milk; to 4 approx
1 to make drizzling consistency.

In a large mixing bowl, combine 1 1/4 cups of the all purpose flour and the yeast; set aside. In medium saucepan, heat and stir butter or margarine, milk, sugar, salt till just warm (120º to 130º) and butter almost melts. Add heated mixture to flour mixture. Add the eggs, rum or orange juice and vanilla. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl. Beat on high speed for 3 minutes. Using a wooden spoon, stir in the candied orange peel, dark raisins, golden raisins, lemon peel and the remaining flour to make a moderately soft dough. Cover dough and let rise in a warm place till doubled (about 1 hour). Stir down and turn into a well-greased 10-cup fluted tube pan.* Cover loosely and let rise in a warm place till nearly doubled (about 45 minutes). Bake the bread in a 375º oven for 35 to 40 minutes or till a wooden toothpick inserted near the center comes out clean and bread sounds hollow when tapped. (If necessary, cover the bread lightly with foil after 25 or 30 minutes to prevent overbrowning.) Remove from pan. Cool slightly on a wire rack. Drizzle with Powdered Sugar Icing. Serve warm or at room temperature. Makes 12 servings. POWDERED SUGAR ICING: In a bowl, stir together 1 cup sifted powdered sugar, 1/2 teaspoon vanilla and enough milk (3 to 4 teaspoons) to make an icing of drizzling consistency. *Note: If necessary, you can use a 12-cup fluted tube pan (Bundt-type), but the bread may not be as tall. Per serving: 2108 Calories (kcal); 111g Total Fat; (46% calories from fat); 27g Protein; 263g Carbohydrate; 828mg Cholesterol; 2323mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 3 Fruit; 20 1/2 Fat; 14 Other Carbohydrates Recipe by: Midwest Living Magazine Converted by MM_Buster v2.0n.

Yield: 1

---

Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes

MENU