Fruits, nuts flavor Italian Easter bread

Associated Press

This Easter panettone, a variation of a traditional Italian braided loaf, is flavored with citron, raisins, pine nuts, anise seeds and citron.

Italians serve panettone at Easter, weddings, christenings and other special occasions.

Easter Panettone

• 4 1/2 to 5 1/2 cups unsifted flour
• 1/2 cup sugar
• 1 teaspoon salt
• 2 packages active dry yeast
• 1/2 cup milk
• 1/2 cup water
• 1/2 cup margarine (1 stick)
• 3 eggs (at room temperature)
• 1/2 cup chopped citron
• 1/2 cup seedless raisins
• 2 tablespoons pine nuts
• 1 tablespoon anise seeds
• 1 egg
• 1 tablespoon water

In a large bowl, thoroughly mix 11/2 cups flour, sugar, salt and yeast.

Combine milk, 1/2 cup water and margarine in a saucepan. Heat 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 an electric mixer, scraping the bowl occasionally.

Add the 3 eggs and 1/2 cup flour, or enough flour to make a thick batter. Beat at high speed for 2 minutes, scraping the bowl occasionally. Stir in citron, raisins, pine nuts and anise seeds. Add enough additional flour to make a soft dough. Turn out onto a 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 down dough again; turn onto a lightly floured board. Divide into three ropes about 9 to 12 inches long, depending on loaf size desired. Pinch ropes together at one end, braid and pinch together at other end to secure braid. Transfer to a greased baking sheet; cover and let rise until doubled in size, about 30 minutes to 1 hour.

Meanwhile, preheat oven to 350 F.

Brush loaf with beaten egg and water; bake 35 to 40 minutes, or until done. Remove from baking sheet and cool on wire rack.

Makes 1 braided loaf, with 20 slices per loaf.