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Panettone
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(Pronounced pah-neh-toh-nee) An Italian bread - anise, candied fruit and raisins are a delicious flavor blend in this sweet bread. Flavor improves when stored tightly wrapped.
This recipe makes 2 round loaves
INGREDIENTS
| Water | 1/2 cup | ||
| Milk | 1/2 cup | ||
| Butter | 1/4 cup | ||
| Vanilla | 3/4 tsp | ||
| Eggs | 2 | ||
| Bread Flour | 4+1/4 cups | ||
| Salt | 1 tsp | ||
| Sugar | 1/2 cup | ||
| Anise seeds | 1+1/2 tsp | ||
| Active Dry Yeast | 4+1/2 tsp | ||
| Raisins | 1/2 cup | ||
| Chopped nuts | 1/2 cup | ||
| Chopped candied fruit | 1/3 cup | ||
Wash |
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| Egg, slightly beaten | 1 | ||
| Water | 1 TBSP | ||
DIRECTIONS
In large mixer bowl, combine 1+3/4 cups flour, yeast, sugar, anise seed and salt; mix well. In saucepan, heat milk, water and butter until very warm (120°-130°F, butter does not need to melt). Add to flour mixture. Add vanilla and eggs. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in raisins, nuts, candied fruit and enough of the remaining flour to make a soft dough. Knead on flour surface, 5 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place until dough tests ripe.
Punch down dough. Divide into 2 parts. Onlightly floured surface, shape each half into a round loaf. Place on greased large cookie sheet. Cover; let rise in warm place until indentation remains after lightly touching. Combine egg and water to make wash. Brush loaves. Bake at 375°F for 30-35 minutes until golden brown. Remove from cookie sheet; cool.
You can substitute Instant (fast-rising) yeast for Active Dry Yeast. Traditional methods- replace 1:1. Expect your dough to rise faster; always let your dough rise until ‘ripe’. Bread Machines- use 1/2 tsp Instant yeast (or 3/4 tsp Active Dry yeast) per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.