Italian Coffee Cake
Italian Coffee Cake (Panettone)
This is a festive sweet bread which was originally from Milan
2 packages active dry yeast
1 cup warm water (105 to 115 deg F)
1/2 cup granulated sugar
1/2 cup butter or margarine, softened
3 eggs
1 teaspoon salt
1 teaspoon grated lemon peel
1 teaspoon vanilla extract
5 to 5 1/2 cups all-purpose flour
1/2 cup golden raisins
1/2 cup chopped citron
2 tablespoons pine nuts or walnuts (optional)
Butter or margarine, softened
Dissolve yeast in warm water in large bowl
Stir in sugar, 1/2 cup butter, the eggs, salt, lemon peel, vanilla extract and 2 1/2 cups of the flour
Beat until smooth
Stir in raisins, citron, pine nuts and enough remaining flour to make dough easy to handle
Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes
Place in greased bowl; turn greased side up
Cover; let rise in warm place until double, 1 1/2 to 2 hours
Dough is ready if indentation remains when touched
Punch dough down; divide into halves
Shape each half into 7-inch diameter round loaf
Place loaves in 2 ungreased 8-inch round layer pans
Cut a cross 1/2 inch deep on top of each loaf
Generously grease one side of a strip of heavy brown paper, about 25 x 4 inches
Fit around inside of pan, forming a collar; fasten with paper clip
Repeat with second loaf
Cover; let rise until double, about 1 hour
Preheat oven to 350 deg F
Bake loaves until golden brown, 35 to 45 minutes
Remove paper
Brush tops with butter
Cool on rack
Makes 2 loaves
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