Dessert: Italian Panettone

This light yeast bread or cake, studded with raisins and candied fruit, is a specialty of Milan and is said to have been created by a baker named Toni. It is a breakfast specialty throughout Italy and a particular favorite at Christmas.

(Ingredients)

1 cake compressed yeast.

Half cup lukewarm water.

Three quarters cup butter, softened.

Three quarters cup sugar.

5 eggs

Half teaspoons salt.

5 to 5 and a half cups sifted all-purpose flour.

Half cup milk, scalded.

1 cup seedless raisins

Three quarters cup chopped candied citron.

1 teaspoon grated lemon rind.

(Preparation)

Crumble the yeast into the lukewarm water in a small bowl. Leave a few minutes and then stir to dissolve. In a large bowl cream the butter. Add the sugar and cream until light and well mixed. Add 4 of the eggs one at a time, beating after each addition. Stir in the salt and 1 cup of flour. Ass the milk and mix well. Ass the remaining flour, enough to make a stiff dough. Stir in the raisins, citron, and lemon rind. Mix well and dorm into a large ball. Place in a greased bowl and turn over. Let rise, covered, in a warm place until doubled up in bulk. Punch down and beat well. Form into two round loaves. Place the loaves on a greased cookie sheet, leaving several inches between them. Let rise, covered, in.a warm place until doubled. Combine the remaining egg with 1 tablespoon of water. Brush the tops with the egg mixture. Bake in a pre-heated moderate oven for about 45 minutes, or until baked and golden on top. Remove and cool. Serve warm or cool.