1 cup flour, plus 2 t
1/8 tsp salt
1 package yeast, dry fast-rising
2 tbsp ; water, lukewarm
3 tbsp sugar, divided
2 eggs
8 tsp margarine
1/2 tsp orange peel, grated
1/2 tsp 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 400. 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
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.
WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK P207 Submitted By
WARING@IMA.INFOMAIL.COM (SAM WARING) On MON, 5 JUN 1995 042257 GMT
Servings: 4 servings
Panettone 2 Recipe brought to you by Recipe Ideas
Categories: Weight Watchers
The History of Recipes
Transcribed cooking instructions as an idea can be observed back into history, at least as far back into history as the Egypt of the Pharoahs, and quite possibly further than that. Interesting though that maybe, in the main part, these early recipes were just primitive hieroglyphic recipes for preparing food.
Interestingly, the oldest recipe discovered so far, according to experts are a few tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful and exhilarated. As we move into The time of the romans 25BC a man called Apicius created some scripts describing recipes prepared by his fellow Romans. In his works, he describes how the meals of wealthy Romans were divided into appetizers, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he informs us how the Roman chefs made use of a good variety of herbs, including a few that will be familiar to modern cooks like thyme, fennel and parsley. Later, in the 15th century, knights returning from the crusades brought back many foods and herbs from middle-east cuisine, including spices like coriander, parsley, basil and rosemary. These new foods and tastes led to an explosion in manuscripts on cooking, the majority of which are kept safe in private cookery archives. Like it or not, the introduction of TV brings us TV cookery programs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the invention of the internet, allowing us all to search through massive numbers of recipes such as those found on the site you are now reading. |
We hope you enjoy this Panettone 2 recipe.
