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Granny White
Panettone
3
3
1
3
1
2
2
4
8
5
2
1
1
packages active dry yeast
/4 cup (175 ml) tepid water
3/4 cups (425 ml) sugar
/4 cup (175 ml) milk
0 tablspoons (150 ml) unsalted butter
1/2 teaspoons (12 ml) salt
tablespoons (30 ml) grated lemon peel
teaspoons (20 ml) vanilla extract
cups (2 liters) flour
eggs, plus 1 egg, separated
/3 cup (150 ml) golden raisins, soaked in warm water and squeezed dry)
/2 cup (125 ml) candied citron
teaspoon (5 ml) sugar mixed with 1 teaspoon (5 ml) water
Mix the yeast with the tepid water in a quart jar along with 2
tablespoons (30 ml) of the sugar. Let the mixture stand in a warm
place for 10 minutes, or until it has nearly tripled its original
bulk.
Scald the milk; add 8 tablespoons (120 ml) of the butter and stir
until the butter has melted, then add the salt and the rest of the
sugar. Transfer the milkābutter mixture to a large bowl. Stir in
the lemon peel and the vanilla extract and let the mixture cool.
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