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Name: Braided Panettone
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 1
Cuisine: American
Ingredients: 2 tb Orange Peel Grated; 1 tb Lemon Peel grated; 1/4 lb Butter or margarine; 2 lg Eggs; 3 tb Sugar; 2 lg Egg yolks; 1 pk Active dry yeast; 1/4 c Golden raisins; 1/4 c Sliced almonds; 1/3 c Water; 2 1/2 c All-purpose flour; 1 1/2 ts Vanilla; 1/2 ts Salt

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INGREDIENTS

2 tb Orange Peel ; Grated
1 tb Lemon Peel ; grated
for 1 1/2 pound loaf
1/4 lb Butter or margarine
2 lg Eggs
3 tb Sugar
2 lg Egg yolks
1 pk Active dry yeast
1/4 c Golden raisins
1/4 c Sliced almonds
1/3 c Water
2 1/2 c All-purpose flour
1 1/2 ts Vanilla
1/2 ts Salt

Servings

INSTRUCTIONS

1. Add ingredients to bread machine pan according to manufacturers directions. 2. Select sweet or dough cycle. 2. When fruit and nut signal sounds (or 5 minutes before end of last kneading), add golden raisins and sliced almonds. 3. At the end of the cycle, scrape the dough onto a board lightly coated with all-purpose flour. Divide dough into 3 equal pieces. Roll each piece to form a rope about 12 inches long. Lay ropes parallel about 1 inch apart on a buttered 14 x 17 inch baking sheet. Pinch ropes together at one end, braid loosely, then pinch braid end together. 4. Cover loaf lightly with plastic wrap and let stand in a warm place until puffy, about 35 minutes. Remove plastic wrap. 5. Beat 1 large egg yolk to blend with 1 tablespoon water. Brush braid with egg mixture. 6. Bake braid in a 350 F oven until golden brown, about 30 minutes. Cool on a rack at least 15 minutes before slicing. Serve hot, warm, or cool. NOTES : Sunset Magazine, March 1998 Posted to MC-Recipe Digest by "Chateau Stripmine" on Feb 15, 1998

NOTES

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Braided Panettone

2 tb Orange Peel Grated
1 tb Lemon Peel grated
 for 1 1/2 pound loaf
1/4 lb Butter or margarine
2 lg Eggs
3 tb Sugar
2 lg Egg yolks
1 pk Active dry yeast
1/4 c Golden raisins
1/4 c Sliced almonds
1/3 c Water
2 1/2 c All-purpose flour
1 1/2 ts Vanilla
1/2 ts Salt

1. Add ingredients to bread machine pan according to manufacturers  directions.    2. Select sweet or dough cycle.    2. When fruit and nut signal sounds (or 5 minutes before end of last  kneading), add golden raisins and sliced almonds.    3. At the end of the cycle, scrape the dough onto a board lightly coated  with all-purpose flour. Divide dough into 3 equal pieces. Roll each piece  to form a rope about 12 inches long. Lay ropes parallel about 1 inch apart  on a buttered 14 x 17 inch baking sheet. Pinch ropes together at one end,  braid loosely, then pinch braid end together.    4. Cover loaf lightly with plastic wrap and let stand in a warm place until  puffy, about 35 minutes. Remove plastic wrap.    5. Beat 1 large egg yolk to blend with 1 tablespoon water. Brush braid with  egg mixture.    6. Bake braid in a 350 F oven until golden brown, about 30 minutes. Cool on  a rack at least 15 minutes before slicing. Serve hot, warm, or cool.    NOTES : Sunset Magazine, March 1998  Posted to MC-Recipe Digest by "Chateau Stripmine" <chateaustripmin@mcn.net>  on Feb 15, 1998

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Nutrition

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Serving Size: 1 Serving (1680g)
Recipe Makes: 1 Servings

Calories: 5919
Calories from Fat: 3742 (63%)

Amt Per Serving		% DV

	Total Fat 415.8g	554 %
	Saturated Fat 134.4g	672 %
	Monounsaturated Fat 170g
	Polyunsanturated Fat 85.5g
Cholesterol 5769.1mg		1775 %
Sodium 4906mg		169 %
Potassium 2221.1mg		58 %
Total Carbohydrate 405.8g		119 %
	Dietary Fiber 18.3g	73 %
	Sugars, other 387.5g
Protein 151.9g		217 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 5919

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