A Tradition in Family Baking

Panettone

Panettone
(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.
Yield: 2 round loaves
Ingredients
  • ½ cup water
  • ½ cup milk
  • ¼ cup butter
  • ¾ tsp vanilla
  • 2 eggs
  • 4¼ cups bread flour
  • 1 tsp salt
  • ½ cup sugar
  • 1½ tsp anise seeds
  • 4½ tsp RED STAR Active Dry Yeast
  • ½ cup raisins
  • ½ cup chopped nuts
  • ⅓ cup chopped candied fruit
Egg Wash
  • 1 egg, slightly beaten
  • 1 Tbsp water
Instructions
  1. In large mixer bowl, combine 1¾ 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.

  2. Punch down dough. Divide into 2 parts. On a lightly 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 on risen loaves. Bake at 375°F for 30-35 minutes until golden brown. Remove from cookie sheet; cool on wire rack.

  3. 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 ½ tsp Instant yeast (or ¾ tsp Active Dry yeast) per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.

  4. This recipe is featured at Café Terra.
 

You May Also Like These Recipes:

Leave a Reply

Rate this recipe: