Traditional Chocolate Almond Panettone
Makes 2 loaves.
3-1/2 to 4 cups all-purpose flour
1/3 cup sugar
1 envelope FLEISCHMANN’S Active Dry or RapidRise Yeast
3/4 teaspoon salt
3/4 cup evaporated milk
1/3 cup butter or margarine, cut into pieces
1/4 cup plus 1 tablespoon water
1/2 cup semisweet chocolate mini-morsels
1/2 cup chopped, blanched slivered almonds, toasted
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°F). Gradually add to flour mixture; 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 stiff batter. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. (With RapidRise Yeast, cover batter and let rest 10 minutes. Proceed with recipe.)
With spoon, stir batter down. Stir in chocolate morsels and almonds. Divide batter in half; place in 2 well-greased 14- to 16-ounce coffee cans. Cover; let rise in warm, draft-free place until batter rises to within 1/2 inch of rim, about 30 to 45 minutes.
Beat remaining egg with remaining 1 tablespoon water; brush over dough. Bake on lowest oven rack at 350°F for 35 minutes or until done. Let loaves cool in cans on wire rack 5 minutes. Remove from cans to rack; let cool completely.
Serving size: 1 slice (1/20 of recipe)
calories 190; total fat 8g; saturated fat 4g;
cholesterol 43mg; sodium 139mg; total carbohydrate 25g; dietary fiber 1g; protein 5g.