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Easy Panettone

Reggie Dwork <reggie@jeff-and-reggie.com>
Sun, 16 Dec 2018 17:25:35 -0800
v118.n050.2
* Exported from MasterCook *

                           Bread, Easy Panettone

Recipe By     : Kellie
Serving Size  : 24    Preparation Time :0:00
Categories    : Bread                           Bread-Bakers Mailing List
                 Fruit                           Holidays
                 Posted                          Stand Mixer

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                cup  raisins
   1                cup  dried cherries
      1/4           cup  bourbon
      1/3           cup  warm water -- about 110F
   2 1/4      teaspoons  active dry yeast -- not rapid rise
   2 1/3           cups  super fine pastry flour -- or cake flour
   2               cups  all-purpose flour
      1/2           cup  granulated sugar
   2          teaspoons  kosher salt
   6              large  eggs
   8             ounces  unsalted butter -- cut into 1" cubes, at room temp
      1/4           cup  orange zest
   1                     egg -- lightly beaten

Studded with fruit, this Easy Panettone bread recipe is a must have 
during the holiday season.

PREP: 5:30
COOK: 30 MINUTES

Add the raisins, cherries, bourbon and 1/4 cup water to a bowl. Soak 
for 1 hour or longer.

Whisk the water and yeast in a small bowl. Let stand for 10 minutes 
until completely dissolved. Set aside

In the bowl of a stand mixer fitted with a dough hook, sift together 
the pastry flour, all-purpose flour, sugar and salt.

Turn the mixer on low and add the eggs to the bowl 1 at a time 
beating well after each addition.

Slowly add the yeast and continue beating at low speed for 5 minutes.

Stop the mixer and scrape down the sides of the bowl. Turn the mixer 
on low and beat for an additional 5 minutes.

Add the butter cubes 1/3 at a time, beating for about 1 minute after 
each addition. Once the butter has been added, beat for 10 more 
minutes until the dough is smooth.

Transfer the dough to a lightly oiled bowl and cover with plastic 
wrap. Let the dough rest in a warm place until doubled in size, 
approximately 3 hours.

Turn the dough out on a well floured surface and gently knead out the 
air bubbles.

Drain the raisins and cherries. Discard the bourbon.

Fold the raisins, cherries and orange zest into the dough and knead 
gently to combine.

Return the dough to the bowl, cover with plastic wrap and refrigerate 
overnight.

Turn the dough out onto a floured surface and divide the dough in half.

Shape the dough into 2 rectangles and place into two buttered 8 1/2 X 
4 1/2 X 3" loaf pans.

Allow the dough to rise, uncovered, in a warm place until it rises 
about 1/2" above the top of the pans, approximately 2 hours.

Lightly brush the top of the dough with the egg wash to coat.

Preheat the oven to 350F.

Bake the pannetone until it is golden brown on top, approximately 30 
to 35 minutes. Remove from the oven and allow to cool for 2 to 3 minutes.

Turn the bread out of the pans and cool completely on a cooling rack.

If not serving immediately, wrap the hot bread in foil and set aside 
at room temperature for up to 2 days.

RECIPE NOTES: Recipe adapted from Ad Hoc at Home. If not serving 
immediately, wrap the hot bread in foil and set aside at room 
temperature for up to 2 days. To freeze, wrap the hot bread in foil 
and place in a resealable freezer bag. Freeze promptly. Can be frozen 
up to 2 months. When ready to use, reheat in foil in a 250F oven 
until heated through, approximately 20 to 25 minutes.

Cal 224, Fat 9g, Carb 29g, Sod 215mg, Fiber 2g, Pro 5g

Review: Wrap the HOT bread in foil.?? I have never heard of this 
technique, so just checking to see if this is correct??

Reply: Yes, that is correct. If you're going to freeze the bread for 
later or store for a period of time, wrap the bread in foil. This 
helps to keep the bread from drying out.

S(Internet address):
   "https://thesuburbansoapbox.com/easy-pannetone-recipe/";
                                     - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 237 Calories; 9g Fat (35.9% 
calories from fat); 5g Protein; 33g Carbohydrate; 1g Dietary Fiber; 
83mg Cholesterol; 181mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean 
Meat; 1/2 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates.

NOTES : 2018 - 1216