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                      PANETTONE  (ITALIAN FRUITCAKE)

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.
 


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