The love of two boys was strongly opposed, so that could be seen only at night, when the beautiful Adalgisa helped his father to bake bread. The business of the poor baker was bad, so bad that he could not even afford a nice boy and Adalgisa was forced to play on hard work and effort!
Ughetto saddened by this situation, decided to report to the baker and offrirgliil his help, and then became the boy in the shop.
during work occurred to him the idea to add some butter to the bread. He decided to sell a pair of his falcons to buy butter.
The bread prepared in this way was a great success and increased even when increased butter (sacrificing another pair of hawks) and also added sugar!
The "bread dell'Adalgisa" beginning to succeed. Meanwhile
customers grew and the girl returned to calm.
Ughetto but wanted to add pieces of candied citron bread and eggs: the bread "special" was selling more and more!
Ughetto Christmas is coming and wanted to do something very special added to the mixture also sultanas.
was a real triumph.
whole city were lined up at the shop to buy Adalgisa "pangrande" or "pan de ton" for the table on Christmas Day.
was born panettone.
And the two boys were married and lived happily ever after. SEE MORE RECIPES
PANETTONE
white flour - 800 g
Yeast -
15 g butter - 150 g
Eggs - 2
Albums - 4
Sugar - 400 g
Assorted Candy - 80 g
raisins - 50 g
vanilla sugar - 25 g
Sale -
a pinch Milk - 60 ml
Difficulty
laborious recipe
Times: preparation - a few hours
cooking - 50 minutes on
nutritional supplements per serving:
Energy: 513 (kCal) - 2145 ( kJ)
Protein: 10.5 (g)
Fat: 11.9 (g)
Total Sugars: 96.9 (g)
Sugars: 44.8 (g)
The day before, in a bowl, Dissolve yeast and one quarter of the flour in warm milk. Give the dough a round shape, cover with a towel and let rise in a cool dry place for the entire night.
The next day return the dough, worked extensively on a work surface with 100 g of flour and a few drops of warm water, then cover with a towel and let rise in a warm place for about 2 hours.
Now repeat the process using another 100 g of flour and add enough warm water to make the dough soft and elastic. Let it rise for about 3 hours.
Meanwhile soak the raisins in warm water for at least 20 minutes.
Shortly before returning the mixture to melt the butter in a saucepan over low heat to avoid it sizzles, leaving aside some 'to grease the pan, then melts the sugar and a pinch of salt in a little water, always on very low heat, adding, away from the fire, the whole eggs and whites. Butter an oven dish high and narrow.
Resume now and get back to work the dough with the remaining flour, adding gradually the melted butter and the sugar and egg mixture. Working long the dough by inserting at the end even the raisins, flour and wrung out and candied fruit cubes. Lay in the pan, cover with a towel and let rise for at least 3 hours.
Preheat oven adjusted to 180 ° C. Put the cake in the oven only when the temperature is right and cook for about 45 minutes or until it is well colored and the surface has become dark. Let cool upside down to prevent the raisins and candied fruit fall to the bottom.
When it is cool you can sprinkle with vanilla sugar, if liked.
What is the right wine?
Any sweet sparkling wine is excellent as an accompaniment, very suitable as Asti Spumante DOCG
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