Meade Camera Adaptor Olympus

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HISTORY OF PANETTONE

THE CEREMONY OF STRAIN

traditional panettone Milan, whose birth on the popular imagination has created fascinating legends transcribed in the following pages (the book), was originally nothing but a big bread, which had to supervise the preparation of the landlord, who, before cooking, carved with a knife a cross as a sign of benedizione.Il big bread was then consumed by the family solemnly gathered for the traditional Christmas ceremony "of chocolate."
The father or the head of house, made the sign of the cross, took a large block, usually of oak, laying it down the chimney, put it under a bunch of juniper and poked the fuoco.Versava wine into a goblet, sprayed on the flames, he sipped first, then pass it to agli altri membri della famiglia che, a turno, l'assaggiavano. Il padre gettava poi una moneta sul ceppo che divampava e successivamente distribuiva altre monete agli astanti.Infine gli venivano presentati tre grandi pani di frumento ed egli, con gesto solenne, ne tagliava solo una piccola parte, che veniva riposta e conservata sino al Natale successivo.Il ceppo simboleggiava l'albero del bene e del male, il fuoco l'opera di redenzione di Gesu' Cristo; i pani, progenitori del panettone, simboleggiavano il mistero della Divina Trinita'. Di quest'antica e suggestiva tradizione a noi sono giunti due elementi: la credenza del "potere taumaturgico" dei resti del "pangrande" consumato a Natale, e lo stesso "pangrande" in veste di panettone.

RECIPE

is not 'some more sweet' ... simple, indeed! If, however, 'we want you try, the recipe below we have found that less complicated.

Ingredients:

flour 350 grams butter 120 grams,

sugar 80 gr,

yeast 60 g,

100g raisins, candied

(orange and lime) 60 g,

4 eggs and a pinch of salt

Preparation: dissolve the yeast in 1 / 2 inch of warm water, mix the yeast dissolved with 100 grams of flour, cut a slot in the cross on the dough and let rise for about 20-25 minutes wrapped in a woolen cloth.

Take the dough and knead with 125 grams of flour and 2 / 3 tablespoons of water tiepida.Rimettere to leaven the dough wrapped in a cloth until it will have 'doubled in size.

Dice the candied fruit

Soak the raisins for 15 minutes, then wipe clean.

Melt sugar diluted in a little water.

Combine syrup, beating with a whisk the 4 egg yolks and about half 'of an album, then put to cook in a water bath to cool the compostoSciogliere 90 g butter

Combine yeast with the ball the remaining flour, the lemon zest, a pinch of salt and warm syrup.

Mix if necessary adding a little 'warm water for about 15 minutes to obtain a smooth and homogeneous

Add i canditi e l'uvetta, accendere il forno sui 220 gradi.

Lasciare riposare l'impasto per circa 15/20 minuti. Imburrare un pezzo di carta da forno. Rivestire con la carta una forma dai bordi alti e porvi l'impasto Praticare un taglio a croce sull'impasto Infornare il dolce e lasciarlo cuocere per circa 1 oraDopo 10 minuti porre sulla superficie del dolce il rimanente burro.(Abbassare di qualche grado il forno man mano che la superficie si colora, in modo che non si bruci).