Desserts: 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 a cup of lukewarm water.

Three-quarters cup of butter softened.

Three-quarters cup sugar.

5 eggs.

Half teaspoon 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.

THE PREPARATION

Crumble the yeast into 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. Add the milk and mix well. Add the remaining flour, enough to make a stiff dough. Stir in the raisins, citrons, and lemon rind. Mix well and form into a large ball. Place in a greased bowl and turn over. Let rise, covered, in a warm place until doubled 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 one tablespoon of water. Brush the tops with egg mixture. Bake in a preheated moderate oven for about 45 minutes, or until baked and golden on top. Remove and cool. Serve warm or cooled.