About Us
Resources
About Wheat, Fiber & Grains
News Room
Grain Talk Blog
Recipes & Photos
   NEW SFS Quantity Recipes - TESTED
   100% Whole Wheat
   Appetizers/Snacks
   Baked Goods
   Breakfast/Brunch
   Desserts
   Heart Healthy Recipes
   Pasta and Entrees
   Sandwiches/Wraps
   Sides
   Submitted Recipes
   Whole Wheat
   View All
Types of Wheat Flour
Glossary
Urban Wheat Field
How Wheat Works
World of Pastabilities
35th Anniversary Cookbook
Mom, the Everyday Athlete
"Just for Kids!"
Membership
Home
Search This Site

 



for www.HowWheatWorks.com

Nutrition

Award of Excellence

Grain Talk

Visit the "Grain Talk" blog for the latest and greatest in the world of wheat . You can even post comments to tell us what you think.

Menu Planner 1

The USDA Menu Planner is free of charge and helps motivate individuals and families to make healthier food choices. It gives you an easy way to know whether you are losing or gaining weight based on what you plan to eat. And it helps you plan upcoming meals.

The Menu Planner is useful to those interested in healthful and nutritious diets, high school and middle school classes, and dietitians, health professionals, and nutrition educators for use in counseling and educational programming.


Wheat Foods Council's Facebook Page
Wheat Foods Council's Facebook Page
Promote your Page too
Recipe of the month
Pineapple Bread Pudding

Recipe Details
The following are details for the recipe you selected. If you have made this recipe we would like to hear your comments - please complete the form below. Also, we encourage you to submit your recipes that promote eating grains.
<< Return to Recipes List
Full Page | 3x5 Card | 4x6 Card |  Email This Recipe
Panettone
Ingredients:
4 1/2 to 5 1/2 cups unsifted bread flour
3 large eggs (at room temperature)
1/2 cup sugar
2 packages dry yeast
1 teaspoon salt
1/2 cup milk, 1%
1/2 cup water
1/2 cup margarine (1 stick)
1/2 cup seedless raisins
1/2 cup chopped citron
2 tablespoons pine nuts
1 tablespoon anise seeds
Loaf Wash:
1 large egg
1 tablespoon water
Directions: In a large bowl thoroughly mix 11/2 cups flour, sugar, salt and undissolved dry yeast. Combine milk, 1/2 cup water and margarine in a saucepan over low heat, until liquids are warm. (Margarine does not need to melt.) Gradually add to dry ingredients and beat 2 minutes at medium speed with electric mixer, scraping bowl occasionally. Add 3 eggs and 1/2 cup flour, or enough flour to make a thick batter. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in citron, raisins, pine nuts and anise seeds. Add enough additional flour to make a soft dough. Turn out onto lightly floured board; knead until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour. Punch dough down. Cover; let rise again until almost double, about 30 minutes.

Punch dough down again; turn out onto lightly floured board. Divide in half; form into round balls. Place on opposite corners of a greased baking sheet. Cut a cross 1/2-inch deep on top of each ball. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.

Loaf Wash: Beat 1 egg with 1 tablespoon water. Use to brush tops of cakes.

Bake about 35 to 45 minutes, or until done. Remove from baking sheet and cool on wire racks.
Servings: 2 cakes
Calories/Serving: 175
Nutrition: One serving (2 ounce slice) provides approximately: 175 calories, 4 g protein, 29 g carbohydrates, 1 g fiber, 5 g fat (1 g saturated), 25 mg cholesterol, 53 mcg folate, 2 g iron, 146 mg sodium.
Source: Wheat Foods Council
Average Rating: Be the first person to rate this recipe below
<< Return to Recipes List
Comments about this recipe
No comments have been posted.
Write a review for this recipe
Your Name:
Rate this recipe (1 - low, 5 - high):
Comments:
 
© 2010 The Wheat Foods Council Contact Us | Site Map | Privacy Policy