* 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/";
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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