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Chocolate Almond Panettone
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Method
To make dough: In large bowl, combine 1-1/2 cups flour, sugar, undissolved yeast and salt. Heat milk, butter and 1/4 cup water until very warm (120 to 130 degrees F). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 2 eggs and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough remaining flour to make soft dough. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. (With RapidRise Yeast, cover dough and let rest 10 minutes. Proceed with recipe.)
With spoon, stir down dough. Stir in almonds and chocolate pieces. Place dough in well-greased 2-quart straight-sided souffle dish or deep round casserole dish. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Beat remaining egg with 1 tablespoon water; brush over top of dough. Bake on lowest oven rack at 350 degrees F for 55 to 65 minutes or until done. Cool in dish on wire rack 5 minutes. Remove loaf from dish; cool completely on wire rack.
Recipe Courtesy of Fleischmann's Yeast.
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