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.

THIS RECIPE MAKES 2 ROUND LOAVES
Ingredients
  • ½ cup Water
  • ½ cup Milk
  • ¼ cup Butter
  • ¾ tsp Vanilla
  • 2 Eggs
  • 4+1/4 cups Bread Flour
  • 1 tsp Salt
  • ½ cup Sugar
  • 1+1/2 tsp Anise seeds
  • 4+1/2 tsp Active Dry Yeast
  • ½ cup Raisins
  • ½ cup Chopped nuts
  • ⅓ cup Chopped candied fruit

Wash
  • 1 Egg, slightly beaten
  • 1 TBSP Water
Instructions
  1. This recipe is featured at Café Terra.

  2. 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.

  3. 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.

  4. 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.

 

Leave a Reply

Rate this recipe: