LOW FAT/HOLIDAY--Panettone (Italian Christmas Bread)

[Guest guest]

* Exported from MasterCook *

 

Panettone (Italian Christmas Bread)

 

Recipe By :

Serving Size : 16 Preparation Time :0:00

Categories : Desserts Nov '99

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

MARINATED FRUIT

1/3 cup golden raisins

1/3 cup dried apricots -- chopped

1/3 cup dried tart cherries

1/4 cup triple sec -- (orange-flavored liqueur)

OR

1/4 cup orange juice

 

DOUGH

1 package dry yeast -- (about 2 1/4 teaspoons)

1/4 teaspoon granulated sugar

1/4 cup warm water -- (100º to 110º)

3 3/4 cups all-purpose flour -- divided

6 tablespoons butter or stick margarine -- melted

1/4 cup fat-free milk

1/4 cup granulated sugar

1/2 teaspoon salt

1 large egg

1 large egg yolk

2 tablespoons pine nuts

Cooking spray

1 teaspoon butter or stick margarine -- melted

2 teaspoons turbinado or granulated sugar

 

To prepare marinated fruit, combine first 4 ingredients in a small bowl; let

stand 1 hour. Drain fruit in a sieve over a bowl, reserving fruit and 2

teaspoons liqueur separately.

 

To prepare dough, dissolve yeast and 1/4 teaspoon granulated sugar in warm water

in a small bowl; let stand 5 minutes. Lightly spoon flour into dry measuring

cups; level with a knife. Combine 1/2 cup flour and next 6 ingredients (1/2 cup

flour through egg yolk) in a large bowl; beat at medium speed of a mixer 1

minute or until smooth. Add yeast mixture and 1/2 cup flour; beat 1 minute. Stir

in marinated fruit, 2 1/2 cups flour, and pine nuts. Turn dough out onto a

lightly floured surface. Knead until smooth and elastic (about 8 minutes); add

enough of remaining flour, 1 tablespoon at a time, to prevent dough from

sticking to hands.

 

Place dough in a large bowl coated with cooking spray, turning to coat top.

Cover and let rise in a warm place (85º), free from drafts, about 1 1/2 hours.

Dough will not double in size. (Press two fingers into dough. If indentation

remains, the dough has risen enough.)

 

Punch dough down; let rest 5 minutes. Divide in half, shaping each into a ball.

Place balls into 2 (13-ounce) coffee cans coated with cooking spray. Cover and

let rise 1 hour.

 

Preheat oven to 375º.

 

Uncover dough. Place coffee cans on bottom rack in oven, and bake at 375º for 30

minutes or until browned and loaf sounds hollow when tapped. Remove bread from

cans, and cool on a wire rack. Combine reserved 2 teaspoons liqueur and 1

teaspoon butter; brush over loaves. Sprinkle evenly with turbinado sugar.

 

(serving size: 1 slice)

 

Source:

" Cooking Light, November 1999, p.170 "

Copyright:

" © Cooking Light "

Yield:

" 2 loaves "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 218 Calories; 6g Fat (25.7% calories from

fat); 4g Protein; 35g Carbohydrate; 2g Dietary Fiber; 25mg Cholesterol; 127mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk;

1 Fat; 0 Other Carbohydrates.

 

NOTES : This Italian fruitcake-style yeast bread is typically baked into a tall,

cylindrical shape (empty coffee cans work great as baking pans). While its

origins are sketchy, one legend holds that in the late 1400s, a young Milanese

nobleman fell in love with the daughter of a baker named Toni and created " Pan

de Toni " to impress his love's father.

Nutr. Assoc. : 0 0 0 0 0 0 2130706543 0 0 0 0 0 5139 153 0 0 0 0 0 5440

5139 5737