Monday, November 28, 2011


Panettone (traditional Italian christmas bread)
Source: The Worldwide Gourmet

 1 1/2 cakes of fresh baker's yeast 
65 ml (1/4 cup) sugar
  6 tbsp. warm water
 6 egg yolks
 Finely grated zest of 1 lemon
A pinch of salt
  500-750 ml (2-3 cups) flour
 100 ml (6 tbsp.) diced candied peel
 100 g (6 tbsp.) + 2 tbsp.butter
4 tbsp. sultanas
4 tbsp. currants
 1 tsp. vanilla

 Sprinkle 1 tbsp. granulated sugar and the yeast over the warm milk and let sit 3 minutes; mix and let rest in a warm draft-free place (e.g., a warm oven that has been turned off) until the mixture has doubled in volume, approximately 5 minutes;
pour the mixture into a bowl, add in the egg yolks, vanilla, lemon zest, salt and remaining sugar;
gradually mix in 500 ml (2 c.) of the flour by hand until a smooth consistency is attained - the dough should easily come together into a ball;
 gradually add the butter cut into small dice and beat until the dough becomes smoother and more elastic;
 add 125 to 250 ml (1/2 to 1 c.) more flour until the dough is firm and silky but not sticky;
place the ball onto a lightly floured surface. Knead the dough for approximately 10 minutes. When the dough is smooth and shiny, place into a buttered bowl; dust lightly with flour, cover with a kitchen towel and place in a warm draft-free place for about 45 minutes until doubled in volume;
 punch down the dough firmly with your fist and flatten it out in the bowl; add the candied lemon peel, raisins and currants and knead until well distributed but without working the dough more than necessary;
line a large bread pan with brown paper that has been well buttered on both sides; place the dough in the pan and trace a cross on top;
cover with buttered paper and let rise again in a warm place for 15 minutes;
remove the paper from the top; brush the top with softened butter.

Preheat the oven to 200°C (400° F);
( me 180 "C)
place the bread pan on the middle rack of the oven and bake for 10 minutes;
 reduce the oven temperature to 160° C (350° F) and continue baking for another 30 to 40 minutes, brushing again with melted butter; the bread is done when the surface is golden and crispy;
 remove from the oven; remove the paper and let cool for 15 minutes before unmolding.


Little Corner of Mine said...

Oh wow, you are good, even tried to make Panettone yourself. I won't even attempt it. :P

Retno Prihadana said...

Ching of LCOM : thank youuuu ^^

Mark said...

These taste fantastic! I had a selection of these when I went on my Hamburg City Breaks trip last year! Some of the food in this area of Germany is amazing!