Panettone
From quaziefly 15 years ago
- 55 minutes to make
- Serves 10
This traditional Italian holiday bread will stay fresh longer when it's made with an overnight starter
Ingredients
- Biga (Overnight Starter): shopping list
- 3/4 cup unbleached all-purpose flour shopping list
- 1/16 teaspoon yeast (just a pinch) shopping list
- 1/3 cup water shopping list
- Dough: shopping list
- all of the biga (above) shopping list
- 2 1/4 cups unbleached all-purpose flour shopping list
- 1/4 cup water shopping list
- 2 eggs shopping list
- 4 tablespoons butter shopping list
- 1 1/4 teaspoons salt shopping list
- 1/2 teaspoon Fiori di Sicilia flavoring OR 1 teaspoon vanilla + 1/8 teaspoon orange oil shopping list
- 2 1/4 teaspoons Fermipan Brown yeast (special for sweet breads) OR 1 tablespoon instant yeast shopping list
- 1/3 cup sugar shopping list
- 1/2 cup golden raisins shopping list
- 1/2 cup slivered dried apricots shopping list
- 1/2 cup dried cranberries or flavored fruit bits shopping list
- 1/2 cup dried pineapple, chopped shopping list
- 2 tablespoons orange or lemon zest shopping list
How to make it
- Biga:
- Combine the biga ingredients in a medium-sized mixing bowl, cover, and allow them to rest overnight (8 to 12 hours).
- Dough:
- Combine all of the dough ingredients except the fruit, and mix and knead them together -- by hand, mixer or bread machine -- till you've made a soft, smooth dough. Allow the dough to rise, covered, for 1 to 1 1/2 hours, or until it's puffy (though not necessarily doubled in bulk). Gently deflate the dough, and knead in the fruits and zest.
- Shape the dough into a ball and place it in a panettone pan or other straight-sided, tall 1 1/2- to 2-quart pan. Cover the pan and let the dough rise till it's just crested over the rim of the pan, about 1 hour.
- Bake the bread in a preheated 400°F oven for 10 minutes; reduce the oven heat to 375°F and bake an additional 10 minutes; then reduce the heat to 350°F and bake for 25 minutes, tenting with aluminum foil if the crust appears to be browning too quickly. Remove the panettone from the oven and cool completely.
The Rating
Reviewed by 6 people-
Great for breakfast, a real fruity bread.
gagagrits
in Irmo loved it
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love this recipe and ingredients high5 thanks
momo_55grandma
in Mountianview loved it
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This is a very interesting recipe! I love sweet breads! I am enjoying all of your bread recipes today! Thanks for sharing!
juels
in Clayton loved it
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