Italian Bread Recipes

1 package dry yeast
1 cup (0.2 L) lukewarm water
4 eggs
1/2 cup (119 ml) sugar
1/2 tsp. (2.5 ml) salt
2 tsp. (10 ml) fennel seed
1 Tbsp. (15 ml) lemon rind
4 cups (0.9 L) bread flour
1/3 cup (79 ml) margarine or butter, softened
1/2 cup (119 ml) raisins
1/4 cup (59 ml) citron
1/4 cup (59 ml) nuts

BAKER'S NOTE: Recipe is somewhat difficult (Most Italians buy their panettone at their bakery rather than make their own).

HISTORICAL NOTE: Panettone is a traditional bread baked for the Christmas holiday that is found in many Italian bakeries at the start of the Christmas season. It can be eaten plain, toasted with a little butter, served as a dessert with coffee, however you want.

DIRECTIONS: Dissolve yeast in 1/2 cup (119 ml) of the lukewarm water. In a large bowl, beat eggs and sugar until they are light in color. Add the other 1/2 cup (119 ml) water, salt, fennel seed, lemon rind, and then the dissolved yeast. Beat in the flour to make a stiff but slightly sticky dough. Beat in the softened margarine. Place in a greased bowl, cover, and let rise until about doubled. Punch down the risen dough and knead in the raisins, citron and nuts. Shape dough into a round ball, put it on a greased cookie sheet, and cover. Preheat oven to 350 degrees. Let rise again until doubled (will take 1/2 as long this time). Brush top with a whole egg wash, slash an "X" on the top with a sharp knife, and bake for 45 minutes to an hour. Enjoy! -Diana

Submitted by Diana Bogue
Contributed on: Tuesday December 28th, 2004