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221

Chocolate Almond Panettone (1 Loaf)

Makes 1 loaf.

Dough
3 1/2 to 4 cups all-purpose flour
1/3 cup sugar
1 package FLEISCHMANN'S Traditional or QuickRise Yeast
3/4 teaspoon salt
3/4 cup evaporated milk
1/3 cup (2/3 stick) butter or margarine, cut up
1/4 cup water
2 eggs
1/2 cup chopped slivered almonds, toasted
1/2 cup miniature semisweet chocolate pieces
	
Topping
1 egg 
1 tablespoon water

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Directions

To make dough: 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 dry ingredients; 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 soft dough. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. (With QuickRise Yeast, cover dough and let rest 10 minutes. Proceed with recipe.)
With spoon, stir down dough. Stir in almonds and chocolate pieces. Place dough in well-greased 2-quart straight-sided soufflé dish or deep round casserole dish. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Beat remaining egg with 1 tablespoon water; brush over top of dough. Bake on lowest oven rack at 350°F for 55 to 65 minutes or until done. Cool in dish on wire rack 5 minutes. Remove loaf from dish; cool completely on wire rack.

Nutrition Information

Nutrition information per serving (1/20 of recipe): calories 190; total fat 8g; saturated fat 4g; cholesterol 43mg; sodium 139mg; total carbohydrate 25g; dietary fiber 1g; protein 5g.