Panettone
When I first read about this Italian bread, I was quite eager and yet a bit hesitant to give it a try.
To my surprise the bread came out fantastically soft, moist with an elegant citrus flavor just like a fruitcake.
The wonderful aroma of this freshly baked bread was divine.
Boy, it was well worth the wait (about 4 hours!) The wonderful aroma of this freshly baked bread was divine.
There are few notes to remember though before you begin.
This dough is extremely sticky, I suggest you use a bread machine to knead, not to worry, the dough will behave after a good knead!
Do not knead the dough in a high speed once you have added the mix fruit cos over kneading it at this point will cause the fruits to release too much sugar into the dough, slowing the rise, besides you want the fruits to be whole and not mushy.
Lightly oil a (5in) pan and use baking sheet that's 3in wider than the depth of the pan to create a collar, see pic below.
For the sponge dough -starter
1 tsp yeast
120ml water
210g bread flour
For the fruit mix
100g golden raisins or mix fruits
40g orange peel
25g cherries
25g cherries
2 tbs rum
zest of 1/2 orange and 1tbs juice
For the dough
90g bread flour
3g salt
50g sugar
10g milk powder
1 egg
60g butter
For the sponge dough, mix all the ingredients with a wooden spatula and let it to rest for about 3 hours. I did it in my bread machine basin.
Meanwhile, in another large bowl, add the fruit mix ingredients and let it sit.
I suggest you take a long bath and perhaps a facial to follow.
Add the dough ingredients, except the butter into the bread machine and set your machine to the dough setting and press start. Add the butter 2 minutes later.
When the dough looks well knead and smooth, add the fruit mix and let it knead for another 2 minute. Press stop and let it rest for 15 min.
Remove the dough from the basin and knead it gently with your hand.
Put the dough in the prepared panettone pan and let it rise for an hour.
Another hour to kill...a good book or something on the telly!
Brush the bread with some egg wash and bake in a preheated oven - 175 deg cel. for 40 min. Remove the bread and let it cool. Done.
Happy baking...Jue
recipe from Alex Goh, the world of bread
10g milk powder
1 egg
60g butter
For the sponge dough, mix all the ingredients with a wooden spatula and let it to rest for about 3 hours. I did it in my bread machine basin.
Meanwhile, in another large bowl, add the fruit mix ingredients and let it sit.
I suggest you take a long bath and perhaps a facial to follow.
When the dough looks well knead and smooth, add the fruit mix and let it knead for another 2 minute. Press stop and let it rest for 15 min.
Remove the dough from the basin and knead it gently with your hand.
Put the dough in the prepared panettone pan and let it rise for an hour.
Another hour to kill...a good book or something on the telly!
Brush the bread with some egg wash and bake in a preheated oven - 175 deg cel. for 40 min. Remove the bread and let it cool. Done.
Happy baking...Jue
recipe from Alex Goh, the world of bread
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