Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Italian Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c All-purpose flour (PLUS 2
-TBL)
1/8 ts Salt
1 Pkt fast-rising active dry
-yeast
2 tb Warm water (see yeast
-package for temperature)
3 tb Granulated sugar, divided
2 Eggs
8 ts Reduced-calorie margarine
1/2 ts Each grated orange peel and
-brandy extract
3 oz Mixed dried fruit, coarsely
-chopped
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.
