Hello everyone! Here is some info and some recipes for Panettone, none of
which are for the bread machine. I haven't tried any of the recipes, so I
can't speak for their quality. I hope you all enjoy them.
By the way, I didn't find any good info about Pandoro. King Arthur sells a
pandoro pan, and their website has a recipe, but it's for the bread
machine. I have all these recipes for Panettone, but none for Pandoro. Go
figure.
Beth (BethanyO@aol.com)
I have a book called "The Recipe Encyclopedia" and it says that Panettone
is "A cake made from sweet yeast dough enriched with egg yolk (which gives
it its color), candied fruits and raisins. Usually made in the shape of a
tall, round loaf, panettone is a specialty of Milan, in northern Italy,
where it is now commercially produced for sale around the world. It is
served with coffee for breakfast and is traditional Christmas fare."
In addition to the following recipes, there is one in "The Joy of Cooking"
(mine isn't the most recent edition, though) and if you go to
www.kingarthurflour.com they have a recipe, too. They published a
different recipe in the December 1999 catalog which required a few things
you have to buy from them, but I'm sure if you call they'd be happy to send
you whatever you need. They also sell a special round glass pan
specifically for Panettone. Both of the KA recipes use a Biga (overnight
starter) so they and this first recipe I think are the more authentic.
* Exported from MasterCook *
Bruno's Panettone
Recipe By : Madeleine Kamman's "The Making of a Cook"
Serving Size : 24 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads
Ethnic Hand Made
Holiday Breads Italian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For The Chef:
1 C Unsifted Unbleached All-Purpose Flour
2 Tsp Dry Yeast
1 C Lukewarm Water -- (90F)
For The Levain:
1 C Unsifted Unbleached All-Purpose Flour
2 Tbsp Granulated Sugar
2/3 C Lukewarm Water -- (90F)
To 1 C Lukewarm Water As Needed
For The Intermediate Dough:
5 Lg Egg Yolks
1 Lg Egg
1 1/4 C Granulated Sugar
1 1/2 C Sifted Unbleached All-Purpose Flour
1 1/2 Tsp Salt
3/4 C Unsalted Butter
Just Melted And Barely Warm
For The Final Dough:
1/2 C Dark Raisins
1/3 C Finely Diced Citron
4 1/2 Tsp Orange Flower Water -- Or
Orange Liqueur
1/4 C Dry Marsala
3 Tbsp Unsifted Cake Flour
3/4 C Unsalted Butter -- At Room Temp, Plus
3 Tbsp Unsalted Butter
To Grease The Glass Bowls
1 1/2 C Unsifted Unbleached All-Purpose Flour
1 1/2 Tsp Salt
1 Tbsp Dried Ground Orange Peel
As Sold In Spice Jars
1 Tbsp Dried Lemon Peel
As Sold In Spice Jars
1 Tbsp Anise Seed -- Finely Ground
Confectioner's Sugar
Madeleine's Notes:
Note that three glass bowls will be needed. I have chosen this recipe
because it involves all the steps of rich bread baking from the chef
through to the baked product without taking days to prepare. For the
preparation of this bread, I am using the techniques explained in great
detail on pages 241-243 of "Le Ricette Regionali Italiane", by Maria
Gosetti della Salda, Milan, Italy, 1967. The amount and choice of
ingredients were recommended by my Milan-born cousin Bruno Asnaghi. I have
adapted the proportions to American unbleached all-purpose flour. The cake
flour in the recipe is used exclusively to coat the raisins and citron and
prevent them from falling to the bottom of the bread.
Best freezing stage: Fully baked
Yield: 3 rich cakelike breads each to be baked in one 1-quart tall pyrex
glass bowl, for a total of 24 servings.
Make the chef: Mix the flour, yeast, and water together in a medium-size
bowl until homogeneous. Cover with a piece of cheesecloth and let ferment
and rise 3 full hours at room temperature in the warmest corner of the
kitchen.
Make the levain: In a large bowl mix together the flour and sugar. Make a
well in the center of the flour and to it add the chef; gradually blend the
chef into the flour, adding also water as needed until the levain is
homogeneous. Cover with the same cheesecloth and let ferment and rise
overnight in a cooler corner of the kitchen.
Make the intermediate dough: Put the egg yolks and the whole egg in a
large bowl. Beat them into a thick omelette batter, then stir in the sugar
and whisk until the mixture turns semithick and foamy (no need to reach the
ribbon stage, though). Make a well in the flour and salt mixed together,
gradually add the beaten eggs, them the levain, using a wooden spatula and
lifting the dough to aerate it at the same time. Continue beating gently
as you introduce the melted, barely lukewarm butter into the dough. When
the dough is homogeneous, cover it with the cheesecloth and let it rise at
room temperature in the warmest corner of the kitchen until doubled in
bulk. Gently punch the dough down and let it rise again to the highest
volume it will go, 1 to 1 1/2 hours.
Make the final dough: While the intermediate dough rises, soak the raisins
and citron in the mixed orange flower water and Marsala. Cover and let
soak until the intermediate dough has risen for the second time. Drain the
fruit from the flavorings keeping any liquid left at the bottom of the
bowl; pat the fruit dry, toss it into the cake flour to coat well, and set
aside. Cream the 3/4 cup butter with the tips of your fingers and divide it
into four equal parts. Set aside at room temperature. Make a well in the
remaining flour, mix in the salt, fruit, and the ground flavorings; add the
already risen dough to the center of the well together with any remaining
liquid flavorings. Gradually bring the dry flour into the intermediate
dough. As soon as all the flour has been incorporated, put one part of the
butter at the four poles of the dough; using your fingertips, cream each
quarter of the butter into one quarter of the dough. Beat with a few
strokes of the hand, then return to a large clean bowl and let rise another
1 1/2 hours. Punch the dough gently down and aerate it with a few slaps of
the hand, but do not knead it. Butter each glass bowl with 1 tablespoon
each of the remaining butter and line its bottom with a circle of parchment
paper. Add one third of the dough to each bowl. Let proof until the dough
reaches about 1/3 inch above the rim of each bowl, 40 to 45 minutes.
Preheat the oven to 400F while the cakes are proofing. Using a razor blade
dipped in flour, cut a semicircular line 1/6 inch deep into the top of each
cake. Put the cakes to bake 20 minutes on the middle rack of the oven.
Turn the oven down to 325F and continue baking another 20 minutes. Turn
the oven off and let the cakes finish cooking in the dying oven another 5
to 10 minutes. The cakes are done when a metal skewer inserted at the
center of each comes out dry and burning to the top of the hand. Remove
from the oven, unmold on a cake rack, and cool completely. Wrap the cakes
in aluminum foil and store 2 days in a breadbox before serving. Serve
lightly dusted with confectioners' sugar.
>From: Beth (BethanyO@aol.com)
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* Exported from MasterCook *
Chocolate Almond Panettone
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads
Ethnic Hand Made
Holiday Breads Italian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Cups all-purpose flour (3 to 3 1/2 cups)
1/3 Cup sugar
1 Package Fleischmann's(r) Quick-Rise Yeast
3/4 Teaspoon salt
3/4 Cup evaporated milk
1/3 Cup butter or margarine
1/4 Cup water
3 eggs -- at room temperature
1/3 Cup mini semi-sweet chocolate chips
1/3 Cup blanched slivered almonds -- coarsely chopped
Set aside 1 cup flour. In large bowl, combine remaining flour, sugar,
undissolved yeast and salt. Heat milk, butter and water until hot to touch
(125F to 130F). Gradually stir hot liquids into dry ingredients. Mix in 2
eggs and enough reserved flour to make stiff dough. Let rest in bowl 10
minutes.
Stir in chocolate chips and almonds. Divide dough in half; place in 2
well-greased 1-pound coffee cans. Cover; let rise in warm, draft-free place
until dough rises to within 1/2-inch of rim, about 1 hour.
Beat remaining egg with 1 tablespoon water; brush tops with egg mixture.
Bake on lowest oven rack at 350F for 35 minutes or until golden brown. Cool
in cans on wire rack 5 minutes; remove from cans to complete cooling on rack.
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html";
Yield:
"2 Loaves"
>From: Beth (BethanyO@aol.com)
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Nutr. Assoc. : 4982 4886 0 0 0 0 0 26366 0 14
* Exported from MasterCook *
Italian Panettone
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads
Ethnic Hand Made
Holiday Breads Italian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Cups all-purpose flour
1/3 Cup sugar
1 Package Fleischmann's(r) Active Dry or Rapid Rise
Yeast
3/4 Teaspoon salt
3/4 Cup evaporated milk
1/3 Cup butter or margarine
1/4 Cup water
3 eggs
1/2 Cup mini semi-sweet chocolate morsels
1/2 Cup chopped pecans or walnuts -- toasted
1/2 Cup dried chopped fruit
OR
1/2 Cup candied fruit
In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast and salt.
Heat milk, butter and water until very warm (120F to 130F). Gradually add
to dry ingredients; beat 2 minutes at medium speed of electric mixer,
scraping bowl occasionally. Add 2 eggs and 1/2 cup flour; beat 2 minutes at
high speed, scraping bowl occasionally. With spoon, stir in enough
remaining flour to make stiff batter. Cover; let rise in warm, draft-free
place until doubled in size, about 1 hour. (With Rapid Rise Yeast, cover
batter and let rest 10 minutes. Proceed with recipe.)
Stir batter down; stir in chocolate morsels, nuts and fruit. Place batter
in two well-greased 13- to 16-ounce coffee cans, dividing evenly. Cover;
let rise in warm, draft-free place until batter rises to within 1/2-inch of
rim, about 30 to 45 minutes.
Beat remaining egg with 1 tablespoon water; brush on tops. Bake on lowest
oven rack at 350F for 30 to 35 minutes or until done. Cool in cans on wire
rack 5 minutes; remove from cans to wire rack to cool completely.
Cuisine:
"Italian"
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html";
Yield:
"2 Loaves"
>From: Beth (BethanyO@aol.com)
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Nutr. Assoc. : 111 0 515 20148 4149 0 0 0 0 0 26366 0 0 0
* Exported from MasterCook *
Panettone #6
Recipe By :
Serving Size : 32 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads
Ethnic Hand Made
Holiday Breads Italian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Packages regular or quick-acting active dry yeast
1 Cup warm water (105 to 115F)
1/2 Cup sugar
1/2 Cup margarine or butter (1 stick) -- softened
3 eggs
1 Teaspoon salt
1 Teaspoon grated lemon peel
1 Teaspoon vanilla
5 Cups all-purpose flour (5 to 5 1/2 cups)
1/2 Cup golden raisins
1/2 Cup chopped citron
2 Tablespoons pine nuts or walnuts
Margarine or butter -- softened
Dissolve yeast in warm water in large bowl. Stir in sugar, 1/2 cup
margarine, the eggs, salt, lemon peel, vanilla and 2 1/2 cups of the flour.
Beat until smooth. Stir in raisins, citron, pine nuts and enough flour to
make dough easy to handle.
Turn dough onto lightly floured surface; gently roll in flour to coat.
Knead about 5 minutes or until smooth and elastic. Place in greased bowl;
turn greased side up. Cover and let rise in warm place 1 1/2 to 2 hours or
until double. (Dough is ready if indentation remains when touched.)
Punch down dough; divide in half. Shape each half into round loaf, about 6
inches in diameter. Place each loaf in ungreased round pan, 8 1 1/2 inches.
Cut an X shape 1/2 inch deep on top of each loaf.
Generously grease one side of a strip of heavy brown paper, about 25 4
inches. Fit and coil paper around inside of pan, greased side toward
center, forming a collar; fasten with paper clip. Repeat for second loaf.
Cover and let rise about 1 hour or until double.
Heat oven to 350F. Bake 35 to 45 minutes or until golden brown. Remove
loaves from pans to wire rack; remove paper. Brush margarine on tops of
loaves; cool.
2 loaves (16 slices each)
____________________
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker(r) Recipe.
Copyright:
"(c) General Mills, Inc. 1998."
Yield:
"2 Loaves"
>From: Beth (BethanyO@aol.com)
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Nutr. Assoc. : 0 4489 2429 0 14 0 20084 0 0 2394 0 5472 26366
* Exported from MasterCook *
Panettone #7
Recipe By : "The Recipe Encyclopedia"
Serving Size : 1 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads
Ethnic Hand Made
Holiday Breads Italian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 C Mixed Fruit -- Coarsely Chopped
2 Tbsp Candied Mixed Peel
2 Tbsp Orange Juice
1 Env Active Dry Yeast
1 Tsp Sugar
2 Tbsp Lukewarm Water
3 C All-Purpose Flour
1/4 C Butter -- Chopped
3 Eggs -- Lightly Beaten
1/4 C Sugar
1/2 C Lukewarm Milk
Extra Milk For Glazing
1. Brush an 8-inch charlotte pan or 9x5-inch loaf pan with oil or melted
butter. Combine fruit, peel and orange juice in a small bowl and set aside
while preparing the rest of the cake.
2. Combine the yeast, sugar and water in a bowl; blend until smooth.
Leave, covered with plastic wrap, in a warm place for 10 minutes or until
foamy.
3. Sift flour into large mixing bowl, add butter. Rub butter into flour
with fingertips for 2 minutes or until mixture is fine and crumbly. Add
fruit mixture, stir until well mixed.
4. Combine eggs, sugar and milk; stir in yeast mixture. Make a well in
center of flour, add liquid. Mix to a soft dough.
5. Turn the dough out onto a lightly floured surface. Knead for 5-10
minutes or until the dough is no longer sticky. Place in a bowl and leave,
covered with plastic wrap, in a warm place for 30 minutes or until well
risen. Shape the risen dough into a loaf. Place in pan, and let rise in a
warm place for 30 minutes.
6. Preheat oven to moderately hot 400F. Brush the dough with extra milk,
bake for 15 minutes; reduce the heat to moderate 350F, bake for 1 hour more
or until the Panettone is well browned and cooked through. If necessary,
cover it loosely with foil to prevent over browning. When cooked it will
sound hollow when tapped.
>From: Beth (BethanyO@aol.com)
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* Exported from MasterCook *
Panettone #8
Recipe By : "The New York Times Cookbook"
Serving Size : 1 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads
Ethnic Hand Made
Holiday Breads Italian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Tbsp Yeast -- (2 Pkg)
1 C Lukewarm Water
1/4 Lb Butter -- Melted
2 Tsp Salt
1/2 C Sugar
2 Eggs -- Beaten
3 Egg Yolks -- Beaten
5 1/2 C Flour -- Approx
1 C Thinly Sliced Citron
1 C Seedless Raisins
Yield: 1 large loaf
1. Soften the yeast in the water.
2. Mix the butter, salt, sugar, eggs and egg yolks. Add the yeast and
butter mixture to 5 cups flour and stir until blended. Knead on a floured
board until smooth and free from stickiness, adding more flour as needed.
The dough should be soft. Knead in the citron and raisins.
3. Place the dough in a greased bowl, grease the surface, cover with a
towel and let rise in a warm place (80 to 85 F) until doubled in bulk, or
about 2 hours.
4. Knead the dough again until smooth. Place in a greased 3-quart pudding
pan or other round pan, brush the top with melted butter, cover and let
rise again until doubled in bulk, or about 40 minutes. Using a sharp
knife, cut a deep cross in the top of the loaf.
5. Bake in a preheated 425F oven until the surface begins to brown, or
about 8 minutes. Reduce the oven temperature to 325F and bake about 1 hour
longer.
>From: Beth (BethanyO@aol.com)
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