Take one French food authority and author, one Italian food authority and author, give them a subject like bread and a publisher like Britain's Dorling Kindersley, and the result can't help but be one of the more engaging books on bread and bread baking. DK Publishing is of the seeing-is-believing school of cookbooks, and this philosophy works particularly well in their Ultimate 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
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.
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.
Mix in the flour from the sides of the well to form a stiff dough.
Turn the dough out onto a lightly floured work surface. Knead until smooth and elastic, about 10 minutes.
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.
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.
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.
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.
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.
