Bread recipes ...

Panettone

A former Loaf of the Month (December 2007)

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Ingredients:

• 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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