Grandpa Frank's Panettone

Name: Grandpa Frank's Panettone
Prep time: 4 h
Cook time: 50 min
Total time: 4 h 50 min
Yield: 2 loaves, 12 serving(s)
Ingredients: 1 cup warm water (105F to 115F); 2 tablespoons active dry yeast; 1/2 cup sugar; 2 teaspoons salt; 3/4 cup butter, softened; 3 eggs; 1 egg, separated; 5 1/2-6 cups all-purpose flour, sifted; 1 1/2 cups seedless raisins; 1 cup citron, diced; 1/2 cup candied cherry, sliced; 2 tablespoons butter, melted; 2 tablespoons sugar

Submitted by Linda in Madison

"This fruited Italian holiday yeast bread has been a favorite of my family as long as I can remember. I learned to make it from my grandfather, whose mother made this for him as a child in Sicily."

Download

Ready In:: 4hrs 50mins
Ingredients:: 13
Yields:: 2 loaves
Serves:: 12

ingredients

1 cup warm water (105F to 115F)
2 tablespoons active dry yeast
¹⁄₂ cup sugar
2 teaspoons salt
³⁄₄ cup butter, softened
3 eggs
1 egg, separated
5 ¹⁄₂ - 6 cups all-purpose flour, sifted
1 ¹⁄₂ cups seedless raisins
1 cup citron, diced
¹⁄₂ cup candied cherry, sliced
2 tablespoons butter, melted
2 tablespoons sugar

directions

Sprinkle yeast over water in a large bowl.
Add 1/2 cup of sugar, salt, 1/2 cup butter, 3 eggs, egg yolk, and 3 cups of flour; beat with a wooden spoon till smooth - about 2 minutes.
Stir in fruit; gradually add remaining flour mixing in the last of it by hand until the dough leaves the side of the bowl.
Turn out onto a lightly floured board; roll to coat with flour. Knead until smooth - about 5 minutes.
Place in a lightly greased large bowl; turn to bring up greased side. Cover with a towel, let rise in a warm place, (85F), free from drafts until double in bulk; about 1 1/2 to 2 hours.
Meanwhile, grease two 8 or 9 inch cake pans or two large cookie sheets.
Punch down dough; turn out onto lightly floured pastry cloth, divide in half and shape into round loaves.
Place in prepared pans, brushed tops with 2 Tbsp melted butter. Cover with a towel and let rise in a warm place , free from drafts, until double in bulk - 1 1/2 to 2 hours.
Preheat oven to 350°F.
With a sharp knife, cut a deep cross in the top of each loaf. Combine eggwhite and 2 Tbsp water, brush over loaves. Sprinkle each with 1 Tbsp sugar. Bake 40 to 50 minutes or until golden.
Remove from pans immediately and cool well on a wire rack away from drafts.

Questions & Replies

Got a question? Share it with the community!

Reviews

Have any thoughts about this recipe? Share it with the community!

RECIPE SUBMITTED BY

Linda in Madison

212

9 Recipes

<p>Italian by birth and heritage, I love to eat! And in order to enjoy the full measure of a meal, I love to prepare them as well. But only now have I begun to fully explore the culinary arts... I'm having SO much fun!</p>

View Full Profile