Ingredients
2 cups milk
1 tablespoon sugar
1 cake compressed yeast [2 1/4 teaspoons active dry yeast]
2 cups sifted all-purpose flour
5 tablespoons shortening
1 cup sugar
2 eggs, beaten well
4 cups sifted all-purpose flour
1 teaspoon salt
1/2 cup raisins
1/2 cup citron, chopped small
1/2 cup finely chopped walnuts
1/2 cup finely chopped pecans
1 teaspoon nutmeg
1/2 teaspoon mace
Directions
Scald milk, and then allow to cool to a lukewarm temperature.
Add 1 tablespoon of sugar and the compressed yeast.
Stir and blend thoroughly with the milk.
Add 2 cups of flour, and beat until blended.
In a mixing bowl, cream the shortening with 1 cup of sugar.
Add eggs, and whip until blended.
Add this to the milk-and-flour mixture.
Then add 4 cups more of flour and 1 teaspoon of salt.
Mix all ingredients thoroughly.
Allow to stand covered in a warm place for 1 1/2 hours to rise.
Add raisins, citron, chopped walnuts, chopped pecans, nutmeg and mace.
Knead lightly, adding sufficient flour if necessary, as it most probably will be, to make a smooth, fairly firm dough.
Roll into one large ball, and place in a large well-buttered bowl.
Cover, set in a warm place, and allow to rise until about double in bulk.
Break off pieces of the dough, and shape into small round loaves.
Paint the top of each with a mixture of 1 beaten egg and 1 teaspoon of water.
Place the loaves on a cookie sheet.
Again allow to rise in a warm place until about double in bulk.
Place the cookie sheet in a pre-heated 350 degrees F oven, and bake for 45 to 50 minutes.
Note: This is not as hard to make as it may sound. Follow directions.
Notes
The recipe in this entry was published in "The Dorn Cookbook, a Treasury of Fine recipes from All Around the World," by Frank Dorn. It was published in Chicago by The Henry Regnery Company in 1953. For the complete copyright-free cookbook visit www.archive.org. Photo of store-bought panetone: Mary Melfi. |
