| T O P I C R E V I E W |
| Annika |
Posted - Nov 05 2010 : 3:33:06 PM
Even though Andrew and I are a couple of silly Celts with out nary a drop of Italian blood in us, this fragrant holiday bread from Milan has become an important part of our holiday traditions. Each year we go and shop for the ingredients together and make the bread together for Christmas morning. It is time consuming but so fun and so scrumptious. We had an italian cook book, but have lost it in one of our moves and now use this recipe, which while slightly different, is just as delicious.
http://www.epicurious.com/recipes/food/views/Panettone-236704
Festive Panettone
For dough
1 cup golden raisins (5 oz)
1/2 cup sweet Marsala
1/2 cup warm milk (105–115°F)
2/3 cup plus 2 teaspoons sugar
4 teaspoons active dry yeast (from two 1/4-oz packages)
3 1/4 cups unbleached all-purpose flour
3 large eggs at room temperature for 30 minutes
1 large egg yolk
1 tablespoon finely grated fresh lemon zest
1 tablespoon fresh lemon juice
3/4 teaspoon salt
1 stick (1/2 cup) unsalted butter, cut into 8 pieces and softened, plus additional for buttering cans
1 cup diced fine-quality candied citron (not a supermarket brand; 6 oz)
For egg wash
1 large egg yolk
1 tablespoon water
Special equipment: a stand mixer fitted with paddle attachment; 2 (10- to 15-oz) clean coffee cans (paper or plastic labels removed); parchment paper
Preparation
Make dough:
Simmer raisins in Marsala in a small saucepan 2 minutes. Remove from heat and let stand until cooled to room temperature.
Meanwhile, stir together warm milk and 2 teaspoons sugar in bowl of mixer. Sprinkle yeast over mixture and let stand until foamy, about 5 minutes. (If yeast doesn't foam, discard and start over with new yeast.) Add 1/4 cup flour and beat at medium speed until combined. Add whole eggs, yolk, zest, lemon juice, salt, and remaining 2/3 cup sugar and beat until incorporated. Reduce speed to low, then mix in remaining 3 cups flour, 1/2 cup at a time. Increase speed to medium-high, then gradually beat in butter, a few pieces at a time, and continue to beat until dough is shiny and forms strands from paddle to bowl, 4 to 6 minutes. (Dough will be very soft and sticky.) Drain raisins, discarding Marsala, then add to dough along with candied citron and mix at low speed until incorporated.
Scrape dough into a lightly oiled bowl and cover bowl with plastic wrap. Let dough rise in a draft-free place at warm room temperature until doubled in bulk, 2 to 3 hours.
While dough rises, generously butter coffee cans and line bottom and side of each with parchment (use a round for bottom and a rectangle for side).
Punch down dough with lightly floured hands and turn out onto a lightly floured surface. Halve dough and scoop 1 half into each can, pressing gently to expel any air bubbles. Loosely cover cans with lightly buttered plastic wrap. Let dough rise in a draft-free place at warm room temperature until dough reaches top of cans, 2 to 3 hours. (Alternatively, let dough rise in refrigerator 8 to 12 hours; bring to room temperature, 3 to 4 hours, before baking.)
Bake panettone:
Put oven rack in lower third of oven and preheat oven to 375°F.
Beat together yolk and water and lightly brush top of dough with egg wash. Bake until tops are deep golden brown and bottoms sound hollow when tapped (remove from cans first), 35 to 40 minutes. (Firmly thump bottoms of inverted cans to remove.) Transfer loaves to a rack and discard parchment. Cool to room temperature.
Cooks' note: Panettone keeps, wrapped tightly in plastic wrap and then foil, frozen 3 week
Annika
Farmgirl & sister #13
Palouse Prairie Girls Chapter
http://palouseprairiegirls.blogspot.com/
http://prairiegirlsjournal.blogspot.com/
Simplicity is the ultimate sophistication. ~Leonardo DaVinci
|
| 5 L A T E S T R E P L I E S (Newest First) |
| Annika |
Posted - Nov 06 2010 : 12:55:45 PM
It would be worth a try and no mater what, it'll still taste good =)
Annika
Farmgirl & sister #13
Palouse Prairie Girls Chapter
http://palouseprairiegirls.blogspot.com/
http://prairiegirlsjournal.blogspot.com/
Simplicity is the ultimate sophistication. ~Leonardo DaVinci
|
| Okie Farm Girl |
Posted - Nov 06 2010 : 12:33:19 PM
This sounds wonderful. I have to admit that neither have I had it nor even heard of it, but heh, we're Okies. What can I say? I really want to try this! I was wondering if the dough would work in bread tubes too? I have bread tubes that are in shapes, like a flower, a star, a heart, etc. I realize that you wouldn't use as much in each tube, but do you think it would work?
Mary Beth
www.OklahomaPastryCloth.com
The Sovereign Lord is my strength - Habakkuk 3:19 |
| ddmashayekhi |
Posted - Nov 06 2010 : 12:01:10 PM
Pannettone is great to make bread pudding or french toast with. They sell it like crazy in the ethnic grocery stores by me. I've never had homemade, but I bet it is delicious!
Dawn in IL |
| J.F. Brown |
Posted - Nov 06 2010 : 11:19:25 AM
Yum! We will have to give this a try! Last year we had to run to the local Trader Joe's for something on Christmas Eve. They had two carts,one filled with wreaths, one with pannetone, and they were giving them away to all takers. This year, I have to pick someone up at the airport that night, so we'll make it earlier! Thanks! |
| Ninibini |
Posted - Nov 06 2010 : 12:44:40 AM
Thank you for sharing, Annika! We live near two awesome Italian markets, and Pannetone is one of our holiday favorites. I would really love to try to make this myself - what a treat! Our elderly neighbor is from Italy, and his wife just passed this past summer (so sad). I'd like to surprise him with this for Christmas - I think he'd be tickled! :) - Nini
God gave us two hands... one to help ourselves, and one to help others!
Farmgirl Sister #1974 |
|
|
