Venetian Panettone, page 523, December 24, 2017

I am making this recipe for our family’s Christmas Brunch. There are instructions in Ms. Hensperger’s cookbook for baking a single large loaf or 2 smaller, freeform loaves.  I am making the smaller and will only include those instructions in this post.

In a small bowl, I placed:

1/2 cup golden raisins

1/3 cup minced dried apricots (could also use orange confit)

2 tablespoons candied citron (could also use minced dried pineapple)

I tossed the dried and candied fruit with 2 tablespoons of flour and set it aside.

Into the bread machine went the following:

1 cup water

2 tablespoons honey

5 tablespoons unsalted butter, melted

3 large egg yolks

2 1/2 teaspoons vanilla extract (could also use Fiori di Sicilia)

1 1/2 teaspoons salt

3 cups bread flour

3 tablespoons vanilla sugar

2 teaspoons SAF yeast

The machine was programmed for the dough cycle and started.  I then set a kitchen timer for 10 minutes.  After the timer went off, I unplugged the machine and allowed the dough to rise for 1 hour and 15 minutes. While the dough was rising, I lined a baking sheet with parchment paper and prepared a lightly floured mat to work on. According to the cookbook, the dough should have risen until it was nearly to the top of the pan.  It hadn’t, so I have it another 30 minutes of rising time before progressing to the next step.

After it had risen, I turned the dough ball out onto my floured mat and patted it into a large rectangle.  I sprinkled the floured fruit of the dough and folded it over, kneading gently to distribute the fruit.

The next step was to divide the dough into 2 equal pieces and to form those pieces into 2 tight round balls.  I placed the balls onto the parchment covered baking sheet 3 inches apart and using kitchen shear, but an “X” 1/2 inch deep into the top of each loaf.

I then covered the loaves loosely with plastic wrap and let rise another hour.

About 20 minutes before baking, I preheated the oven to 375 degrees.

When the loaves had sufficiently risen, I used the kitchen shears to “redefine” the X on each loaf.  I then inserted a 1/2 tablespoon piece of butter into each cut. The loaves were then baked for 30 minutes.

panettone

These loaves have a golden brown crust and chewy interior.  It was not too sweet, and the flavor was lovely.

 

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