I recently received the following recipe from Martha Stewart and would like
to know if I can convert it and use the dough cycle instead doing it by
hand.
PANETTONE (Italian fruitcake Makes 3 small loafs)
2 packages (2 1/2 teaspoons each) active dry yeast
4 cups all-purpose flour
1/2 cup warm milk
2/3 cup sugar
4 large eggs
2 large egg yolks
1 tsp vanilla extract
1 1/2 sticks unsalted butter
2 cups mixed dried and candied fruit
Zest of 1 lemon
Zest of 1 orange
Three 3 3/8-by-7 1/2-inch brown paper bags
2 Tbs. melted butter, for bags
1 large egg yolk mixed with 1 tablespoon heavy cream, for egg wash
1. To make the sponge, warm a small bowl by rinsing it with hot water. Pour
in 1/3 cup warm water, and sprinkle 1 package yeast on top. Let stand until
yeast has dissolved. Stir in 1/2 cup flour, cover with plastic wrap, and let
stand for 30 minutes, or until doubled.
2. Sprinkle remaining yeast over warm milk. Let stand until dissolved.
3. Beat together sugar, eggs, egg yolks, and vanilla. Mix in yeast-milk
mixture. Add sponge, and stir until well-incorporated.
4. Combine butter and remaining 3 1/2 cups flour until crumbly. Slowly pour
in egg mixture, and beat on high speed for 3 to 4 minutes, until dough is
elastic-looking and long strands form. Beat in fruit and zest. Turn dough
into an oiled bowl, cover with plastic wrap, and leave in a warm place to
rise until doubled, 2 to 3 hours.
5. Fold down bags to form a 3-inch cuff. Brush inside and out with melted
butter.
6. Turn out dough onto a lightly floured board, and knead a few times to
deflate. Divide dough into 3 pieces. Roll each into a ball, and drop into
prepared bags. Place bags on a baking sheet about 4 inches apart, and cover
loosely with plastic wrap. Leave in a warm place to rise until doubled
again, about 2 hours.
7. Heat oven to 400 degrees. Carefully cut an "X" in the top of each loaf
with oiled scissors. Brush tops lightly with egg wash. Place baking sheet in
bottom third of oven. After 10 minutes, lower heat to 375 degrees. Bake for
30 more minutes; if tops get too brown while baking, cover with foil. Loaves
are done when a wooden skewer inserted into centers comes out clean. Cool on
a wire rack.
Should be an easier way. Need all the help I can get.
Thanks,
Jim Patelli <jimp@writeme.com>