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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 1 |
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This is a Christmas bread that I got out of an artisan bread book. Leftover Panettone makes great French Toast (see Panettone French Toast by wicked noodle). The story goes that a baker, named Toni, from Milan, fell in love with a beautiful woman who passed his bakery every day. The baker was determined to create a magnificent bread to tempt her to come into the bakery. It took him six months, but finally created a tall, domed loaf that lured her inside. But when their eyes met, he fell out of love with her. However, his work was not in vain. He called his new creation Pan di Toni (Toni's bread) and eventually became Panettone. Although the citron is the fruit that is in this bread, I don't like it as well as other candied fruit, so I chop candied cherries in their place. That is not the traditional Panettone, but tastes good and is very pretty. Ingredients:
2 1/2 teaspoons dry yeast |
1 cup lukewarm milk |
2 3/4 cups flour |
1/2 teaspoon salt |
8 tablespoons unsalted butter (softened) |
2 egg yolks |
1/3 cup sugar |
3 tablespoons candied citrus peel (chopped) |
1/3 cup golden raisin |
1 pinch grated nutmeg |
1 orange, zest of |
1 lemon, zest of, grated |
1 teaspoon vanilla |
1 egg yolk |
1 tablespoon water |
confectioners' sugar |
Directions:
1. In a bowl, sprinle yeast into milk; let stand for 5 minutes; stir to dissolve.
2. Mix the flour and salt in a large bowl; make a well in the middle and add the yeast mixture.
3. Using a wooden spoon bring enough of the flour into the yeast mixture until a soft paste is formed (you won't use all of the flour in the sponge -leave the rest there); cover with a towel and let this sponge sit till frothy and risen, about 20 minutes.
4. Mix in the flour from the sides of the well to form a stiff dough.
5. Turn the dough onto a lightly floured surface; knead till smooth and elastic, about 10 minutes.
6. Put dough in a bowl and cover; rise till double-about 1 hour.
7. Punch down; rest for 10 minutes.
8. Grease a round mold, a deep cake pan, or a small saucepan about 8 across and 6 deep with softened butter; line the base and sides with baking parchment so that it extends 5 above the top.
9. Knead 7 tablespoons soft butter, eggs yolks, sugar, citrus peel, raisins, nutmeg, lemon and orange zests, and vanilla into the dough until thoroughly combined, about 5 minutes.
10. Shape the dough into a round loaf; place in prepared mold.
11. Use the tip of a sharp knife and cut an X across the top; cover and let rise till doubled, about 2 hours.
12. Brush the top with the egg glaze that has been mixed well.
13. Bake in a 350 degree oven for about 45 minutes; until a pick comes out clean.
14. Remove from mold and let cool in the baking paper on a wire rack.
15. Dust top with confectioners sugar to decorate.
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