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PANETTONE

Servings: 2 cakes

Ingredients:
• 4 1/2 to 5 1/2 cups unsifted bread flour
• 3 large eggs (at room temperature)
• 1/2 cup sugar
• 2 packages dry yeast
• 1 teaspoon salt
• 1/2 cup milk, 1%
• 1/2 cup water
• 1/2 cup margarine (1 stick)
• 1/2 cup seedless raisins
• 1/2 cup chopped citron
• 2 tablespoons pine nuts
• 1 tablespoon anise seeds

Loaf Wash:
• 1 large egg
• 1 tablespoon water


Directions:
In a large bowl thoroughly mix 11/2 cups flour, sugar, salt and undissolved dry yeast. Combine milk, 1/2 cup water and margarine in a saucepan over low heat, until liquids are warm. (Margarine does not need to melt.) Gradually add to dry ingredients and beat 2 minutes at medium speed with electric mixer, scraping bowl occasionally. Add 3 eggs and 1/2 cup flour, or enough flour to make a thick batter. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in citron, raisins, pine nuts and anise seeds. Add enough additional flour to make a soft dough. Turn out onto lightly floured board; knead until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour. Punch dough down. Cover; let rise again until almost double, about 30 minutes.

Punch dough down again; turn out onto lightly floured board. Divide in half; form into round balls. Place on opposite corners of a greased baking sheet. Cut a cross 1/2-inch deep on top of each ball. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.

Loaf Wash: Beat 1 egg with 1 tablespoon water. Use to brush tops of cakes.

Bake about 35 to 45 minutes, or until done. Remove from baking sheet and cool on wire racks.

Nutrition:
One serving (2 ounce slice) provides approximately: 175 calories, 4 g protein, 29 g carbohydrates, 1 g fiber, 5 g fat (1 g saturated), 25 mg cholesterol, 53 mcg folate, 2 g iron, 146 mg sodium.

Recipe courtesy of the Wheat Foods Council www.wheatfoods.org