Just finished a crazy tasting of top Canadian microbrews. Top ones, http://t.co/WNT2JZjO, http://t.co/mgSu7ADf, http://t.co/yiK7BC2H
Panettone
This is a delicious treat adapted from The KitchenAid Cookbook. Easy to put together, it makes a wonderful anytime snack, or dare I say, breakfast.
Ingredients
At a glance
Cuisine
Main Ingredient
Cooking Method
Difficulty Level
Tidings Eats
Mixology
Makes
1 loaf
4 to 4 1/2 flour
1 tsp salt
1/2 cup raisins (optional)
1 tsp orange or lemon zest
1/2 cup chocolate chips (optional)
1/2 cup citron, chopped (optional)
1/4 cup sugar
1 package active instant dry yeast
1 cup warm milk (105°F to 115°F)
1/2 cup vegetable oil
1/4 cup butter, melted
4 egg yolks, beaten
1 egg white
1 Tb water
Method/Steps
1. Place 3 cups flour, salt, raisins, chocolate chips, orange zest, citron, yeast and sugar in a bowl. Stir. Beat in egg yolks, one at a time. Mix for one minute. Stir in oil and butter. Add remaining flour, 1/2 cup at a time, until the dough clings to the hook. Be careful not to add more than the maximum amount of flour specified, or a dry loaf will result. Place dough in a greased bowl; cover. Let rise in a warm place until doubled in size, about 1 hour.
2. Punch down dough and shape it into a ball. Place it in a greased and floured 1 1/2 litre soufflé dish. Let rise, uncovered, in a warm place until doubled in bulk, about 1 hour.
3. Cut 2 slashes with a sharp knife in a cross pattern on the top of the loaf. Beat the egg white and water toegether with a fork and brush the top of the loaf with this mixture. Bake at 350°F for 50 to 60 minutes. Remove from the baking dish immediately and let cool on a wire rack.