----------------------------------------- Side 1 Cut Out Below -------------------------------------

Pandolce An Italian Sweet Bread (Machine Method) 3/4 cup Milk 2 Eggs, large 1/4 cup Butter 1/3 cup Sugar 1 tsp Salt 1 tsp Grated lemon rind 4 cups Bread flour 1 Tbsp SAF Perfect Rise® Active Dry Yeast 1/4 cup Dark Raisins 2 Tbsp White raisins 1/4 cup Walnuts, chopped Instructions: Have water at 80ºF and all other ingredients at room temperature. Place first 8 ingredients in pan in the order specified in your owner’s manual. Select Dough cycle or Sweet/Fruit and Nut cycle and medium/normal crust. Do not use the delay timer. Add fruit and nuts at the signal or 5 minutes before the end of the second knead cycle.   ALL RIGHTS RESERVED Copyright © 2000 SAF Perfect Rise Yeast

----------------------------------------- Side 2 Cut Out Below -------------------------------------

 

Shaping and Baking Turn dough onto lightly floured surface. Roll or pat into a 10-inch circle. Poke a hole in center of circle. Press dough into greased Bundt® or tube pan. Cover; let rise until indentation remains after touching. Bake in preheated 350ºF oven 40 to 45 minutes. Let sit 10 minutes in pan. Invert onto rack; remove pan; cool. If desired, drizzle with Powdered Sugar Frosting (see below) and garnish with additional candied fruit and nuts. Powdered Sugar Frosting 1 cup Powdered sugar 2 Tbsp Water 1/2 tsp Lemon extract Combine ingredients in small mixing bowl, beating until smooth. ALL RIGHTS RESERVED Copyright © 2000 SAF Perfect Rise Yeast