recipelink.com Chat Room Recipe Swap – 2000-12-09
From: Nancy,.SFO

Braided Panettone
Recipe By :Sunset Magazine, March 1998
From Reggie Dwork

1 1/2 lb loaf:

1/3 cup water
2 large eggs
2 large egg yolks
1/4 lb butter or margarine
2 1/2 cups all-purpose flour
3 tablespoons sugar
1/2 teaspoon salt
1 package active dry yeast
2 tablespoons grated orange peel
1 tablespoon grated lemon peel
1 1/2 teaspoons vanilla
1/4 cup golden raisins
1/4 cup sliced almonds

1. Add ingredients to bread machine pan according to manufacturer's 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.