PANETTONE (MILANESE CHRISTMAS BREAD)
Once upon a time, a Milanese baker named Toni fell in love with a very beautiful woman who walked past his bakery every day. The baker, determined to create a magnificent bread to tempt her inside, labored for six month and finally created a tall, domed loaf that lured her in. But when their eyes met, he fell out of love with her. However, his toils were not in vain; his new creation, called Pane di Toni ("Toni's Bread") - eventually corrupted to Panettone - is now renowned throughout Italy and the rest of the world as a favorite gift, especially at Christmas.
Recipe info:
To begin: Sponge method - Time: 20 minutes; Rising - 1 hour; Proofing - 2 hours; Oven temperature - 350 degrees F/180 degrees C; Baking - 45 minutes; Yield - 1 loaf; Yeast alternative - 1/4 ounce (20g) cake yeast
- 1/4 cup plus 2 tablespoons (225ml) lukewarm milk
- 2 1/2 cups (350g) unbleached flour
- 1/2 teaspoon salt
- 7 tablespoons (100g) unsalted butter, softened
- 2 egg yolks
- 4 tablespoons sugar
- 3 tablespoons candied citrus peel, chopped
- 1/4 cup (50g) golden raisins
- pinch of ground nutmeg
- zest of 1 lemon and 1 orange, grated
- 1 teaspoon vanilla extract
- egg glaze, made with 1 egg yolk beaten with water
- confectioner's sugar to decorate
1. Sprinkle the yeast into the milk in a bowl. Leave for 5 minutes; stir to dissolve. Mix the flour and salt in a large bowl. Make a well in the center of the flour and pour in the dissolved yeast.
2. Use a wooden spoon to draw enough of the flour into the dissolved yeast to form a soft paste. Cover the bowl with a dish towel and let "sponge" until frothy and risen, 20 minutes.
3. Mix in the flour from the sides of the well to form a stiff dough.
4. Turn the dough out onto a lightly floured work surface. Knead until smooth and elastic, about 10 minutes.
5. Put the dough in a bowl and cover with a dish towel. Let rise until doubled in size, about 1 hour. Punch down; let rest 10 minutes.
6. Grease a round mold, a deep cake pan, or a small saucepan, about 8-inches (20cm) across and 6-inches (15cm) deep, with softened butter. Line the base and sides of the mold with baking parchment so that it extends 5-inches (12cm) above the top.
7. Knead the softened butter, egg yolks, sugar, citrus peel, raisins, nutmeg, lemon and orange zests, and vanilla extract into the dough until thoroughly combined, about 5 minutes.
8. Shape the dough into a round loaf. Place in the prepared mold. Use the tip of a sharp knife to cut and "X" across the top. Cover with a dish towel and proof until doubled in size, about 2 hours.
9. Brush the top with the egg glaze. Baked in the preheated oven for 45 minutes, until a metal skewer inserted into the center comes out clean. Remove from the mold and cool in the baking paper on a wire rack. Dust the top with confectioner's sugar to decorate.
- ULTIMATE BREAD
- By Eric Treuille and Ursula Ferrigno
- DK Publishing, Inc.
- Publication Date: October , 1998
- $24.95/hardcover- ORDER
- ISBN: 0-7894-3513-6
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