| T O P I C R E V I E W |
| Beverly Gill |
Posted - Oct 27 2011 : 08:50:46 AM
Anybody have experience making this.....and recipe?
Thanks
Beverly Gill
There's no place like home |
| 2 L A T E S T R E P L I E S (Newest First) |
| Beverly Gill |
Posted - Oct 27 2011 : 1:41:21 PM
wow, thanks so much Annika, will consider trying it in December....I am sure that my family will appreciate it.....
Bevely
There's no place like home |
| Annika |
Posted - Oct 27 2011 : 11:39:24 AM
Hi Beverly, I have been making panettone for years and except for once when we had a power outtage in the middle of it baking, I've never had a bad loaf yet.! I don't have a bit of Italian blood, by I enjoy all things Italian. This bread is so light and delicate and isn't heavy like traditional British and American fruit cakes. It is a delicate bread and will dry out very quickly if not kept tightly wrapped. I have played around with this and other recipes for it and have added bits of fig, mango, ginger, pineapple and all sorts of other fruits and sweetmeats to it on various bakings, but the basic recipe is very good. I've included a pretty easy recipe below , but encourage you to look for others. It's a lovely sweet bread to make.
Panettone Gourmet | December 2006
There's something abundantly festive about the puffed dome of panettone bread. In this traditional Italian holiday favorite, a sweet yeast dough is studded with golden raisins and jewel-toned glacéed citron
Yield: Makes 2 loaves
Active Time: 45 min
Total Time: 7 3/4 hr
ingredients
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 weeks.
I hope that you like it!
Enjoy!
My panettone is more like this link to a recipe below, with a bunch of fruit and I always toss some slivered almonds in as well. Either way, it IS a labour of love, while once you've made it, the recipe isn't too difficult, it is time intensive. Its part of our Christmas celebration and we've loved it for years =)
http://www.thefreshloaf.com/recipes/panettone
Annika
Farmgirl & sister #13
http://thegimpyfarmgirl.blogspot.com/
http://pinterest.com/annikaloveshats/
Simplicity is the ultimate sophistication. ~Leonardo DaVinci
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