Panettone

* Exported from MasterCook *

Panettone

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Bread With Yeast Fruit
Holidays Kitmail25
Spirits

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup seedless golden raisins
1/2 cup seedless dark raisins
1/2 cup Black Mission figs -- cut in 1/2-inch
1/2 cup Calimyrna figs -- cut in 1/2-inch
3/4 cup cognac
Poolish:
1/2 cup milk -- at room temperature
4 teaspoons moist yeast or 2 tsps. dry yeast
3/4 cup organic all-purpose white flour*
Final Dough:
9 tablespoons unsalted butter -- softened
1/3 cup sugar
1/2 vanilla bean
halved horizontally, or
1 teaspoon vanilla extract
2 large eggs -- at room temperature
4 egg yolks -- at room temperature
1/2 teaspoon fine sea salt
3 cups organic all-purpose white flour* -- (3 to 4)
2 tablespoons unsalted butter -- melted

*Note: These are approximate measures. You may use more or less depending on
the weight and absorbency of your flour. Note: Allow 8 hours to soak the
fruits. Allow 1 hour to ferment the poolish. Total preparation and baking
time (not including fermenting the poolish or soaking the fruits): 7 hours,
15 minutes. A classic in Italy and France at holiday time, this bread is so
light and well packed with fruit that it's almost a confection. It's good
anytime you want something sweet with tea or coffee. I make it in a
springform pan, as authentic panettone pans are difficult to locate. If you
have one, use my recipe in a well-buttered mold, but experiment with the
baking time--it may take longer.
Prepare the dried fruit (allow 8 hours or overnight): Combine the raisins
and figs in a bowl. Heat the cognac in a small saucepan until just warm, then
pour over raisin mixture. Set aside at least 8 hours or overnight. Stir
occasionally if possible.
Make and ferment the poolish (allow 1 hour): Combine the milk and yeast in a
medium bowl. Stir with a wooden spoon until yeast dissolves. Add the flour
and stir until the mixture is the consistency of a batter, about 100 strokes.
Scrape down the sides of the bowl with a rubber spatula. Cover with a clean
damp towel or plastic wrap, and put in a moderately warm (74o-80oF)
draft-free place until puffy and domed.
Mix and knead the final dough (20 minutes): Measure the ingredients. Combine
the butter and sugar in the bowl of a heavy-duty mixer fitted with a paddle
blade. Beat on medium speed until smooth, about 1 1/2 minutes. Using the tip
of a small sharp knife, scrape the seeds out of the vanilla bean. Discard the
pod. Add the poolish, eggs and egg yolks, salt and vanilla seeds; beat on
medium speed 5 minutes, then gradually add 1 c. of the flour. Fit the mixer
with the dough hook. Add 2 1/2 c. of the remaining flour and continue beating
at medium speed for 10 minutes. Drain the fruit well, if necessary, and add,
beating 2 minutes more. Turn out onto a lightly floured surface and knead,
until smooth and slightly sticky, adding more flour if necessary, about 3
minutes.
Ferment the dough (about 2 1/2 hours): Shape the dough into a ball and place
smooth side down in a well-buttered 6-qt. bowl. Turn the dough to coat the
top with butter. Take the dough's temperature: the ideal is 78oF. Cover with
a clean damp towel or plastic wrap and place in a moderately warm (74o-80oF)
draft-free place until doubled in volume.
Note: If the dough temperature is higher than 78oF, put it in a cooler than
78oF place like the refrigerator, until the dough cools to 78oF. If it is
lower than 78oF, put it in a warmer than 78oF place until the dough warms to
78oF. The point is to try to keep the dough at 78oF during it fermentation.
If you do have to move the dough, be gentle and don't jostle it, or the dough
may deflate.Divide the dough and shape into a loaf (about 10 minutes):
Deflate the dough by pushing down in the center and pulling up on the sides.
Transfer the dough to a lightly floured work surface and knead briefly. Shape
into a log.
Proof the loaf (2 to 3 hours): Butter a 10-inch springform pan or panettone
pan. Press the loaf into the prepared pan. Cover with a clean damp towel or
plastic wrap and put in a moderately warm (74o-80oF) draft-free place until
the dough rises nearly to the rim of the pan.
Bake the loaf (45 minutes): Forty-five minutes to 1 hour before baking,
preheat the oven and homemade hearth or baking stone on the center rack of
the oven to 400oF. Bake 20 minutes. Cover the top loosely with foil and
continue baking until the loaf is golden brown and a toothpick inserted in
the center comes out clean, about 25 minutes. Remove from oven and brush the
top with the melted butter. Cool on a wire rack 20 minutes. Unmold and cool
completely before serving. Makes 1 round 10-inch loaf.
>From Bread Alone: Bold Fresh Loaves From Your Own Hands by Daniel Leader and
Judith Blahnik (William Morrow and Company, Inc., copyright c 1993 by Daniel
Leader).
* I didn't have any organic all-purpose flour, so I used Hecter's Unbleached
and it worked just fine. I made this again a few days later (it was a hit!)
and had no Hechter's, so I used the Hotel and Restaurant All-Purpose flour
that I buy at Price Costco, and it was okay (it doesn't have quite as much
gluten as the Unbleached, so the bread didn't rise quite as high.).

Posted in KitMail by Rosilyn@aol.com Rosilyn Overton Flushing, NY




- - - - - - - - - - - - - - - - - -