Tuesday, December 21, 2010

Christmas Breads: Italian Panettone and German Stollen

According to the old Ukrainian folk saying 
Bread is the head of everything.

Well, duh.

You want to do your best as hostess.
You've invited Italians and Germans.
You want to please everyone.
Time is short.

This recipe will give you a loaf of Panettone and a loaf of Stollen for the time of one.
Trust me.

                        Panettone / Stollen

Grease 1 cookie sheet & 1 deep round pan
Preheat oven to 350º

Heat  to scalding
1 cup milk
1/2 cup butter (or margarine) softened
1/2 cup sugar
3/4 teaspoon salt
Let it stand until it is lukewarm.
Pour into a warmed mixing bowl
1/2 cup warm water
2 tablespoons active dry yeast
Stir until yeast is dissolved.
Add the milk and butter mixture and stir well.
2 large eggs, beaten
2 cups flour
Beat until smooth.
Blend in
1/4 cup seedless raisins
1/4 cup citron peel
1/4 cup chopped toasted almonds
1/2 cup diced candied mixed fruit
Dive dough in half.
Place in 2 bowls.


2 teaspoons ground anise
1 tablespoon lemon rind
2 teaspoons cardamom
1 tablespoon lemon rind

Add enough flour to make a soft dough
(about 1 to 1 1/2 cups). 

Turn out on a lightly floured surface and 
knead 15 minutes or 
until dough is smooth and elastic.

Put in a well-oiled bowl, turning the dough 
to coat it with oil.
Cover with a damp towel.
Let stand in a warm place away from drafts 
about 2 hours (until doubled in bulk).

Punch down the dough and turn out.
Cover with bowl and let rest 10 minutes.
Italian Panettonedough in a round loaf.
Place in deep round pan.
Cut an "X" in the top.
German  Stollendough into an oval 13 in. long, 1 in. thick 
and fold over one lengthwise half.
Lightly press edges together.
Pres the fold down firmly to prevent dough from
springing open during rising.
Place on greased cookie sheet.

Cover and let rise in a warm place about 1 hour.
1 egg yolk
1 tablespoon cold water
Brush over the loaves.
Bake 30 minutes or until brown.
Generously dust with sifted confectioner's sugar.

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