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
We are able to read the history of meal recipes back into ancient history, at least as far back into history as the Egypt of the Pharoahs, and potentially, even further back. However, sadly, these ancient cookbooks were just basic hieroglyphic instructions for preparing food.
In an interesting twist, the oldest recipe discovered so far, according to food historians is a series of clay tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel blissful and exhilarated. Continuing our culinary historical journey, there were a couple of interesting recipe books which appeared in the fourteenth century : a book called `Forme of Cury`, and another titled `Curye on Inglish`. Although the titles sound familiar, these books are nothing to do with the indian curry that we all know today, but rather accounts of the types of meals on the tables of the rich and wealthy people of the period. Over the succeeding few centuries, the upper classes competed with each other to serve the most exotic meals, and because of this the best chefs and their collection of recipes could command a high salary. Even so, it wasn`t until the 1800s that cookery and recipe books really came of age. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, spent years to assembling, testing, and writing down the recipes that were being prepared for the better households. The TV revolution gave us cooking programs and the recipe books that accompanied them. And that brings us to the present day and the invention of computers and the internet, allowing everybody to access thousands of recipes like those on this web site. |
We hope you enjoy this Panettone 2 recipe.
