Grandpa Frank's Panettone |
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Prep Time: 240 Minutes Cook Time: 50 Minutes |
Ready In: 290 Minutes Servings: 8 |
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This fruited Italian holiday yeast bread has been a favorite of my family as long as I can remember. I learned to make it from my grandfather, whose mother made this for him as a child in Sicily. Ingredients:
1 cup warm water (105f to 115f) |
2 tablespoons active dry yeast |
1/2 cup sugar |
2 teaspoons salt |
3/4 cup butter, softened |
3 eggs |
1 egg, separated |
5 1/2-6 cups all-purpose flour, sifted |
1 1/2 cups seedless raisins |
1 cup citron, diced |
1/2 cup candied cherry, sliced |
2 tablespoons butter, melted |
2 tablespoons sugar |
Directions:
1. Sprinkle yeast over water in a large bowl.
2. Add 1/2 cup of sugar, salt, 1/2 cup butter, 3 eggs, egg yolk, and 3 cups of flour; beat with a wooden spoon till smooth - about 2 minutes.
3. Stir in fruit; gradually add remaining flour mixing in the last of it by hand until the dough leaves the side of the bowl.
4. Turn out onto a lightly floured board; roll to coat with flour. Knead until smooth - about 5 minutes.
5. Place in a lightly greased large bowl; turn to bring up greased side. Cover with a towel, let rise in a warm place, (85F), free from drafts until double in bulk; about 1 1/2 to 2 hours.
6. Meanwhile, grease two 8 or 9 inch cake pans or two large cookie sheets.
7. Punch down dough; turn out onto lightly floured pastry cloth, divide in half and shape into round loaves.
8. Place in prepared pans, brushed tops with 2 Tbsp melted butter. Cover with a towel and let rise in a warm place , free from drafts, until double in bulk - 1 1/2 to 2 hours.
9. Preheat oven to 350°F.
10. With a sharp knife, cut a deep cross in the top of each loaf. Combine eggwhite and 2 Tbsp water, brush over loaves. Sprinkle each with 1 Tbsp sugar. Bake 40 to 50 minutes or until golden.
11. Remove from pans immediately and cool well on a wire rack away from drafts.
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