This is a good Holiday Bread I taught one year. I always used the Cuisinart
brand food processor to make it. If you wish to use a processor, please
check instruction book to make sure it will be safe to do in yours.
PANETTONE
1 package or 1 Tablespoon yeast
1/4 cup warm water
1 Tablespoon sugar
2 eggs plus milk to equal 1 cup liquid total
1 1/2 teaspoons anise extract
1/3 cup sugar
3 1/2 cups (17 1/2 ounces) bread flour
1 teaspoon salt
4 Tablespoons butter
2/3 cup golden raisins
1/2 cup pine nuts
1/3 cup candied lemon peel, finely diced
1/2 cup citron, finely diced
1 1/2 Tablespoons orange zest (1 large orange)
Dissolve yeast in warm water with pinch of sugar. Let proof. Break the 2
eggs into a glass 1-cup measure. Add milk to make 1 cup of liquid. Add
anise extract to milk mixture.
Food Processor directions:
Put dough blade in workbowl. Add sugar, flour, salt and butter. Turn
machine on and pour in the yeast mixture, then the egg/milk mixture in a
slow but steady stream. After all liquid is added watch the dough form a
ball and then revolve around the workbowl about 35-40 times. Remove dough
from workbowl and transfer to sprayed counter top to work in fruit. See
Completion Directions.
Hand directions:
Use a large mixing bowl. Pour in egg/milk mixture and whisk. Add sugar,
salt and butter. Whisk. Add about 1 cup of the flour and beat in
thoroughly. Add yeast mixture and beat. Slowly add remaining flour. Work in
the best you can, then empty onto a lightly floured counter and knead about
8 minutes. Follow Completion Directions.
Completion Directions:
Spray countertop. Pat dough out to about a 15" circle. Sprinkle all the
fruit/nut mixture listed above over the dough. Roll up and knead together
until you believe the fruit is evenly distributed throughout the dough.
Place dough in a 1 gallon zip-type bag or an oiled bowl to rise. Cover the
bowl with oiled plastic wrap or zip the bag shut. Set in a warm place to
rise. This may take 1-1 1/2 hours as sweet, rich doughs rise slower. When
dough has doubled in size transfer to pan of choice*, cover and set in warm
place until dough almost fills the pan (about 45 minutes). While dough is
rising preheat oven to 375F. When risen, bake for 45-50 minutes or until
instant read thermometer inserted in bottom of loaf reads 190F. Cover loaf
with square of foil, shiny side up about half way through baking to prevent
top from becoming too brown. Remove bread from pan and set on rack to cool.
Sprinkle with powdered sugar when cool.
*You may use a Pandoro pan, a Brioche pan or a Kugelhopf pan. Pan must hold
10 cups, minimum, to hold all of the dough when risen and baked. Measure
pan by pouring in cups of water if you are not sure of size.
If desired, serve with spread made from 1 stick unsalted butter, softened,
with 2 Tablespoons powdered sugar beat in.