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Panettone

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A former loaf of the Month (December 2007)

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  • Recipe for PanettonePanettone Recipe

    • 400g Carrs Breadmaker Strong White Flour
    • 1½tsp Fast Action Dried Yeast
    • 50g Golden Caster Sugar
    • 1tsp Salt
    • Finely Grated Rind of 1 Lemon
    • 100g Melted Butter
    • 210ml Milk
    • 3 Egg Yolks
    • 1 tsp Vanilla Extract
    • 100g Finely Chopped Candied Peel
    • 75g Jumbo Raisins
    • Icing Sugar

    Method

    1. Follow the manufacturers’ instructions regarding the order of liquid/dry ingredients, and set your machine to the dough setting.

    2. Butter a 6” (15cm) round non-stick cake tin. Shape the prepared dough into a ball and place in the prepared tin. Cover with oiled cling film and leave to rise in a warm place for about 45 minutes or until the dough reaches the top of the tin.

    3. Preheat the oven to 180°C (350F, gas 4). Remove film and bake in preheated oven for 35-40 minutes.

    4. Leave to cool in tin before turning out onto a wire rack. Sprinkle with sifted icing sugar and serve.

    • Panettone can be served as a dessert, accompanied by sweet wine; it's also delicious toasted and spread with butter, or used in place of bread in a bread and butter pudding.

    Sit back and enjoy!

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