1 cup all-purpose flour (plus 2 tbl)
1/8 tsp salt
1 pkt fast-rising active dry yeast
2 tbsp warm water (see yeast package for t, emperature)
3 tbsp granulated sugar, divided
2 eggs
8 tsp reduced-calorie margarine
1/2 tsp each grated orange peel and brandy, extract
3 oz mixed dried fruit, coarsely chopped
Directions
Sift together flour and salt onto sheet of wax paper; set aside. In
small bowl sprinkle yeast over water; add 1 teaspoon sugar and stir
to dissolve. Let stand until foamy, about 5 minutes. In mixing bowl,
using electric mixer at medium speed, beat eggs with remaining sugar
until frothy; add margarine and beat until well combined. Continue to
beat while adding orange peel and brandy extract. Add yeast mixture,
then gradually beat in sifted flour; beat at high speed for 5
minutes. Add dried fruit, beating until thoroughly combined. Cover
bowl with clean damp towel or plastic wrap and let stand in warm
draft-free area until dough is doubled in volume, about 30 minutes.
Preheat oven to 400F. Spray 3-cup fluted mold with nonstick cooking
spray. Punch dough down, then turn into prepared mold; bake in middle
of center oven rack for 10 minutes. Reduce oven temperature to 325 F
and bake until top is browned and cake begins to pull away from mold,
about 30 minutes longer (cover with foil if Panettone is browning too
quickly). Unmold onto wire rack and let cool.
Makes 4 servings.
[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.
Servings: 4 servings
Panettone (Italian Fruitcake) Recipe brought to you by Recipe Ideas
Categories: Cake; Dessert; Fruit; Italian; Weight Watchers
The History of Recipes
Experts have tracked the existance of recipes back into antiquity, in truth as far as the early Egyptians, and potentially, even further back. However, sadly, these early records were just simple pictorial recipes for preparing meals.
Closer to modern times, there are two interesting cookery books dating from the fourteenth century - a recipe book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Surprisingly, they are unconnected to the indian food that is popular today, but rather descriptions of the types of food prepared for the rich. In the fifteenth century, the Crusaders brought back many new spices and herbs from the holy land, including spices like coriander, basil and rosemary. These new herbs and spices was responsible for an eruption in publications on food, many of which still exist in academic collections. Like it or not, the introduction of television brought us celebrity chefs and the accompanying recipe books. And that brings us to the present day and the internet revolution, allowing everybody to access thousands of recipes just like those on the site you are now reading. |
We hope you enjoy this Panettone (Italian Fruitcake) recipe.
