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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Add all ingredients except the raisins in the order suggested by your bread machine manual and process on the basic cycle according to the manufacturer's directions. | 2. At the beeper (or at the end of the first kneeding in the Panasonic or National), add the raisins. | 3. For the candied orange zest use 4 medium sized oranges, 1 1/3 cup water and 1 1/3 cup sugar. Remove all the orange-colored skin (zest) from orange, finaly chop or dice the zest. | 4. In a small saucepan, combine water and sugar. Bring to boil over medium heat, swirling the pan until the sugar dissolves and the liquid is clear. | 5. Add the zest and boil for 5 minutes. Let the candied zest cool in the syrup and refrigeratein covered jar for up to 3 weeks. Before using , drain the zest, reserving syrup, which is called for in some recipes and is delicious over fruit and ice cream. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
active yeast	2	teaspoons		-	-	-	-
bread flour	2 3/4	cups		1360.0675	273.2568	45.1346	6.254
bread flour	2	tablespoons		1360.0675	273.2568	45.1346	6.254
salt	1	teaspoon		-	-	-	-
orange zest	1/4	cup	candied candied	-	-	-	-
sugar	1/4	cup		201.495	50.398999999999994	0.0	0.0
butter	4	tablespoons		342.0	15.714	10.686	28.8
egg	2			143.0	0.72	12.56	9.51
egg yolk	2			109.48	1.2206	5.3924	9.0236
water	1/2	cup		0.0	0.0	0.0	0.0
raisin	1/2	cup		249.15	65.604	2.7968	0.3795

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.