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Yeast: Panettone Bread




Source of Recipe


nikibone.com


List of Ingredients




1/2 cup raisins
1/4 cup mixed peel
1/2 cup sultanas
1/3 cup marsala
8 teaspoons dry yeast
1 teaspoon fine sugar
1/4 cup warm milk
5 cups plain flour
1 teaspoon salt
1/4 cup fine sugar, extra
3 eggs lightly beaten
3 egg yolks
2 teaspoons grated orange rind
1 teaspoon vanilla essence
4 ounces butter, softened
1 cup warm milk, extra
1 egg, extra


Recipe



Grease 2 deep 8 inch round cake pans. Using string, tie a collar of greased foil around the outsides of prepared pans, bringing foil about 3 inches above rims. Combine fruit with marsala in small bowl; cover, stand 30 minutes. Combine yeast, sugar and milk in small bowl. Whisk until yeast is dissolved. Cover, stand in warm place about 10 minutes or until mixture is frothy. Sift flour, salt and extra sugar into large bowl, make a well in the center, add eggs and egg yolks, then rind, essence, butter, extra milk, yeast mixture and undrained fruit mixture. Beat dough vigorously with a wooden spoon about 5 minutes. this beating is important. The dough will be soft like a cake batter and will become elastic and leave the side of the bowl. Cover bowl with greased plastic wrap, stand in warm place about 30 minutes or until doubled in size. Remove plastic wrap. Turn dough onto floured surface, knead until smooth. cut dough in half, knead each half on a well floured surface for about 5 minutes or until dough loses it�s stickiness.

Press dough into prepared pans. Cover, stand in warm place, about 30 minutes or until doubled in size.

Brush panettone with extra egg. Bake in moderately hot oven 15 minutes, reduce heat to moderate, bake about another 30 minutes.

Makes 2.