💾 Archived View for tilde.pink › ~bencollver › recipe › ascii › ethnic › europe › italian › recipe27… captured on 2022-06-11 at 23:45:35.
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2 packages yeast 1/2 c warm water 1/4 cup sugar 3/4 tsp salt 1/3 c butter melted 1/4 c water 1/3 c non-fat milk solids 3 and 3/4 c sifted all purpose flour 2 eggs 3/4 tsp vanilla 1/4 c white raisins 1/4 c almonds chopped 2 tbsp candies pine-apple 1/4 c candies lemon peel Soften yeast in luke warm water. Combine sugar, salt, butter, and remaining water. Combine non-fat milk solids and 1 cup flour. Remove a tbsp of white from the eggs and reserve for glaze. Add remainder of eggs, vanilla, and softened yeast. Beat till smooth. Add 1 c flour with fruits and nuts. Blend and add remaining flour to form a soft dough. Turn out on a lightly floured pastry cloth and knead until smooth. Place in a greased bowl, turning once to bring the greased side up. Cover and let rise in a warm place until double in bulk [1 hour and 20 minutes]. Turn out on a pastry cloth and knead. Shape into a round loaf and place in a greased 8 or 9 inch round cake pan. Brush with egg white, cover, and let rise until double in bulk [40 minutes]. Brush again with egg white and bake in a slow oven [325 F] for 55 to 60 minutes. Cover with foil after 15 minutes of baking to prevent overbrowning. Makes one round loaf.