Recipe - Braided Panettone

for 1 One half pound loaf
1/3 cup Water
2 lg Eggs
2 lg Egg yolks
One fourth pound Butter or margarine
2 One half cup Allpurpose flour
3 tablespoon Sugar
One half teaspoon Salt
1 pack Active dry yeast
2 tablespoon Grated orange peel
1 tablespoon Grated lemon peel
1 One half teaspoon Vanilla
One fourth cup Golden raisins
One fourth cup Sliced almonds

1. Add ingredients to bread machine pan according to manufacturer's
directions.

2. Select sweet or dough cycle.

2. When fruit and nut signal sounds (or 5 minutes before end of last
kneading), add golden raisins and cut or sliced up almonds.

3. At the end of the cycle, scrape the dough onto a board lightly coated
with allpurpose flour. Divide dough into 3 equal pieces. Roll each piece
to form a rope about 12 inches long. Lay ropes parallel about 1 inch apart
on a buttered 14 x 17 inch baking sheet. Pinch ropes together at one end,
braid loosely, then pinch braid end together.

4. Cover loaf lightly with plastic wrap and let stand in a warm place until
puffy, about 35 minutes. Remove plastic wrap.

5. Beat 1 large egg yolk to blend with 1 tablespoon water. Brush braid with
egg mixture.

6. Bake braid in a 350 F oven until golden brown, about 30 minutes. Cool on
a rack at least 15 minutes before slicing. Serve hot, warm, or cool.

NOTES : Sunset Magazine, March 1998
Posted to MCRecipe Digest by "Chateau Stripmine" chateaustripmin@mcn.net
on Feb 15, 1998