Panettone (ecco il pane)
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Panettone (ecco il pane)
  Italian    Christmas  
Last updated 6/12/2012 12:47:38 AM. Recipe ID 8436. Report a problem with this recipe.
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      Title: Panettone (ecco il pane)
 Categories: Breads, Italian, Fruits, Christmas
      Yield: 3 Loaves
 
MMMMM----------------------SPONGE/DOUGH #1---------------------------
  2 1/2 ts Dry yeast
    1/2 c  Warm water (105-115 F)
    1/2 c  Unbleached all-purpose flour

MMMMM--------------------------DOUGH #2-------------------------------
  2 1/2 ts Dry yeast
      3 tb Warm water
           Dough #1
      2    Eggs (@ room temp.)
  1 1/4 c  Unbleached all-purpose flour
    1/4 c  Sugar
    1/4 c  Unsalted butter, softened

MMMMM--------------------------DOUGH #3-------------------------------
      2    Eggs (@ room temp)
      3    Egg yolks (@ room temp)
    3/4 tb Honey
    1/2 ts Vanilla extract
      1 ts Salt
           Dough #2
      1 c  Unsalted butter, softened
      3 c  Unbleached all-purpose flour
    3/4 c  Flour for kneading dough

MMMMM--------------------------FILLING-------------------------------
    1/2 c  Dark raisins
    1/3 c  Currants
    1/3 c  Dried cranberries
      1 c  Candied mixed peel
           Grated zest of 2 lemons
 
  Sponge/Dough #1: In a medium bowl, dissolve the yeast in the warm
  water and let stand until creamy, about 10 minutes. Add flour, and
  stir with a wooden spoon until smooth. Cover with plastic wrap and
  let rise until doubled in volume, about 30 minutes.
  
  Dough #2 (When dough #1 has risen): In a large bowl, dissolve yeast
  in warm water and let stand until creamy, about 10 minutes. Add dough
  #1 (it will have a very loose consistency) to the yeast mix and stir
  well. Add the eggs, flour, sugar and stir until well mixed. Cover the
  dough with plastic wrap and let rise until doubled in vloume, about 1
  hour.
  
  Dough #3 (When dough #2 has finished rising): In a large bowl, combine
  eggs, yolks, sugar, honey, vanilla extract, and salt. Add dough #2,
  it will have a very loose consistency, and mix well. Add the softened
  butter, mix well.
  
  Add the 3 cups flour (1 cup at a time) and coninue stirring until the
  dough has a soft texture, like soft cookie dough. Turn out on a well
  floured surface and knead gently, adding the last 3/4 cup flour as
  needed. Knead until the dough is soft and smooth and holds it's
  shape. Be careful not to create lumps.
  
  Lightly butter a very large bowl, enough to allow the dough to triple
  in volume. Place the dough in the bowl and turn to coat with the
  butter, cover with plastic wrap and let rise until tripled, about 3
  hours.
  
  Filling: (can be mixed while waiting for dough to rise): Mix raisins,
  currants and dried cranberries in a small bowl. Cover with warm water
  and allow to soften for 10 minutes. Drain and pat dry. Mix in the
  finely chopped peel and lemon zest. Set aside.
  
  When the dough has triple in volume, turn out on a lightly floured
  surface and pat down into an oval or rectangle about 1/2" thick.
  Sprinkle half the filling mix over the dough, and roll up jellyroll
  fashion along the long edge. Again pat down into an oval shape about
  1/2" thick and sprinkle the remaining filing mix over the dough. Roll
  up jellyrool fashion along the long edge.
  
  Divide the dough into 3 pieces; two pieces should be about 1/3 larger
  than the third piece. Butter the bottoms and sides of two 300g coffee
  cans and one 398ml can. Line the bottoms and sides with waxed paper.
  
  Gently roll the dough into balls and place the two larger pieces into
  the two larger cans and the small piece into the small can. Cover
  with plastic wrap and allow to double in volume, about 2 hours. Once
  the dough has risen, cut a small 'X' in the top of each loaf and bake
  in a preheated 400 F (200 C) oven for 10 minutes. Reduce temp. to 375
  F (190 C) for another 10 minutes. Again reduce the oven to 350 F (180
  C) and bake for 15 minutes loger for the small can and 30 minutes for
  the large cans; or until a wooden skewer comes out clean when
  inserted into the bread.
  
  Cool the breads in their cans on a rack for 30 minutes. Carefully
  unmold the breads and lay on their sides, on a rack, until cooled.
  Best eaten within 48 hours.
  
  NOTES: I baked this recipe in 5 1/2 " high clay flour pots lined with
  foil. The recipe filled two pots. I baked at 400 F for 15 mins. then
  turned the oven down to 325 F for about 50 mins. The bread was done
  when a skewer came out clean. Make sure the butter is well softened
  or it will be almost impossible to mix in well.
  
  From: Western Living magazine, December 1995.
 




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Recipe ID 8436 (Apr 03, 2005)

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