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This is a traditional Christmas bread recipe made by Nonna Lina each year. Usually one would
use a round, tall sided panettone pan which can be found at kitchen specialty stores, but almost any casserole
or bread pan could be used.
10-11 Cups All-Purpose Flour
2 Cups Sugar
8 Eggs
2 Cups Milk
1/2 Cup Warm Water
3 Pkgs. Active Dry Yeast
Peel Of 1 Lemon, Finely Grated
1 Cup Candied Fruit
3/4 Cup Raisins
1/3 Cup Oil
1/2 Cup Shortening
2 Tsp. Vanilla
1/2 Cup Anisette Liquor
First dissolve the yeast in the water and let sit until bubbly. Mix together the rest of the ingredients,
adding enough flour to make a workable dough. Knead until you have a smooth, elastic dough, about 8 minutes.
Cover and let rise for 10 - 12 hours. Place on a floured board, and cut into four equal pieces. Place each piece in a buttered pan. Let rise another 8 hours or until
fully risen. Bake at 300 degrees F. until golden brown, about 1 hour.
Nonna Lina ~ 2003
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