Kelvinator Panettone Recipe
This is the original recipe from Foodarama Party Book,
E. P. Dutton & Co., 1959.
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1/2 cup milk
1/2 cup butter or margarine
1/4 cup sugar
1 tsp. salt
1/4 cup warm (not hot) water
1 pkg. active dry yeast
2 eggs, beaten
4 cups flour, about
1/3 cup seedless raisins
1/4 cup mixed, diced candied fruits
1/4 cup canned, diced toasted almonds
1 Tbsp. grated lemon peel
Scald milk. Cool to lukewarm. Cream butter
with sugar and salt. Measure the warm (110°)
water into large mixing bowl. Sprinkle yeast over
water; stir until dissolved. Stir in milk and the
butter mixture. Add eggs and about half the flour.
Beat until smooth. Blend in next 4 ingredients.
Add enough remaining flour to make a soft dough. Turn
out on lightly floured board; knead until smooth and
elastic. Place in greased bowl; brush top with
shortening. Cover with a damp cloth; let rise in a
warm place until doubled in bulk (about 1-1/2 hours).
Punch down. Turn out on lightly floured board.
Let rest 10 minutes. Shape into a round loaf.
Place in a greased, deep round pan. (You can use a
2-1/2 qt. cooking pot.) Cover; let rise in a warm
place until doubled in bulk, about 1 hour. Cut an "X"
across the top. If desired, beat an egg yolk slightly;
stir in a little water and brush top of dough with the
mixture. Bake in a moderately hot oven, 375°, 50 to 60
minutes or until brown.
Freezing Tip: You can bake the Panettone ahead
of time, wrap it and freeze it in the Freezing Compartment
of your Foodarama.
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