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Granny White
dish. Put a piece of dough in each pan, mark a cross in the center
of the dough with a sharp knife and put the pans back in the warm
spot. Cover all four dishes with a dish towel. Let the dough rise
until more than doubled in size −− a an hour or so.
Mix the yolk of the last egg wtih the sugar and water solution
until smooth and brush the tops of the panettones wtih the mixture.
Bake in a preheated 400F (200C) oven for 10 minutes. Put 1/2
tablespoon (7 ml) of butter in the center of each cross, lower the
heat to 375F (190C) and bake for 10 more minutes. Lower the heat
to 350F (170C) and bake 30 minutes longer or until the panettones
are crusty and golden brown on top and cake tester comes out clean.
Cool the cakes completely before removing from pans. Let stand
for a day before cutting.
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