RED TRUCK BAKERY SWEET POTATO PANETTONE
"I love what potatoes do to bread; they're like steroids for the yeast and produce an airy, high-rising loaf. A traditional panettone is my favorite holiday bread, and I got to thinking about using potatoes, just as pie baker Jan Pouzenc was next to me prepping sweet potatoes for some of her pies. I liked the idea of that orange root working well with citrus and raisins, and after stealing a few of her sweet potatoes, already cooked and mashed, here's the magnificent and colorful result. It rises high in a tall, round, paper panettone mold , available at novacartusa.com."
1/2 cup whole milk
1/2 cup mashed cooked sweet potato (about 1 medium sweet potato)
1 tablespoon active dry yeast
2 large eggs
1 large egg yolk
2 1/2 cups bread flour, sifted, plus more for dusting
1 tablespoon sugar
1 1/2 teaspoons kosher salt
1/4 teaspoon ground cardamom
1/4 teaspoon ground mace
1/4 teaspoon ground or freshly grated nutmeg
4 tablespoons (1/2 stick) unsalted butter, at room temperature
1 teaspoon grated fresh ginger
1 tablespoon plus 1 teaspoon orange zest
2 tablespoons fresh orange juice
1 tablespoon sorghum syrup
1 tablespoon bourbon
1 cup candied orange peel, cut into 1-inch matchsticks
2 cups dried cranberries
Nonstick cooking spray
In a medium saucepan, combine the milk and the mashed sweet potato and gently heat over low heat until just warm, not hot. Remove the pan from the heat, stir in the yeast, cover, and set aside for 30 minutes until foamy.
Transfer the yeast mixture to the bowl of a stand mixer fitted with the dough hook. With the mixer running on medium speed, add the eggs and egg yolk one at a time, mixing until just incorporated. Add 1/2 cup of the flour and mix on medium speed for 5 minutes. Add the sugar, salt, cardamom, mace, nutmeg, and 1 cup of the flour and mix on medium speed for 5 minutes. Scrape down the sides of the bowl after each addition. The dough will remain wet, goopy, and thin throughout the process; trust this and don't add additional flour.
Add the butter and mix well on medium speed. Add 1/2 cup of the flour and mix well. Add the remaining 1/2 cup flour and mix well. Scrape down the sides of the bowl after each addition. Add the ginger, orange zest , orange juice, sorghum syrup, and bourbon and mix on medium speed for 5 minutes. Add the candied orange peel and dried cranberries and mix for 5 minutes more.
Coat a large bowl with nonstick spray, form the dough into a ball (as best you can-it will be wet ), and place it in the greased bowl. Cover with plastic wrap and let rise in a warm, draft-free place for 2 hours . Punch the dough
down and let rise for 1 hour more.
Punch the dough down again. Turn the dough out onto a lightly floured surface, but don't add additional flour to the dough itself-it should remain wet. Cover with plastic wrap or a slightly damp dishtowel and let rest for 20 minutes.
Preheat the oven to 400 degrees F. Coat a paper panettone mold with nonstick spray. Set a raised wire rack in a rimmed baking sheet.
Transfer the dough to the prepared mold. Coat a sheet of plastic wrap with nonstick spray and cover the dough directly. Let rise in a warm, draft free place for 40 minutes or until the dough has risen to near the top (but not out) of the mold.
Remove the plastic and bake the panettone on the prepared baking sheet for 15 minutes. Reduce the oven temperature to 350 degrees F and bake for 30 to 40 minutes more. Gently remove it from the oven and tap the bottom. A hollow sound indicates the panettone is fully baked; if not, return it to the oven. If the top is browning too quickly, lightly cover it with foil. Remove the panettone from the oven and let cool slightly on a raised wire rack, then remove it from the mold and let cool completely on the rack. Store in a plastic bag at room temperature for up to a week, or freeze for up to 6 months.
Makes one 8x4-inch panettone
Used by permission to Recipelink.com from Clarkson Potter
Source: Red Truck Bakery Cookbook: Gold-Standard Recipes from America's Favorite Rural Bakery Hardcover by Brian Noyes and Nevin Martell
"I love what potatoes do to bread; they're like steroids for the yeast and produce an airy, high-rising loaf. A traditional panettone is my favorite holiday bread, and I got to thinking about using potatoes, just as pie baker Jan Pouzenc was next to me prepping sweet potatoes for some of her pies. I liked the idea of that orange root working well with citrus and raisins, and after stealing a few of her sweet potatoes, already cooked and mashed, here's the magnificent and colorful result. It rises high in a tall, round, paper panettone mold , available at novacartusa.com."
1/2 cup whole milk
1/2 cup mashed cooked sweet potato (about 1 medium sweet potato)
1 tablespoon active dry yeast
2 large eggs
1 large egg yolk
2 1/2 cups bread flour, sifted, plus more for dusting
1 tablespoon sugar
1 1/2 teaspoons kosher salt
1/4 teaspoon ground cardamom
1/4 teaspoon ground mace
1/4 teaspoon ground or freshly grated nutmeg
4 tablespoons (1/2 stick) unsalted butter, at room temperature
1 teaspoon grated fresh ginger
1 tablespoon plus 1 teaspoon orange zest
2 tablespoons fresh orange juice
1 tablespoon sorghum syrup
1 tablespoon bourbon
1 cup candied orange peel, cut into 1-inch matchsticks
2 cups dried cranberries
Nonstick cooking spray
In a medium saucepan, combine the milk and the mashed sweet potato and gently heat over low heat until just warm, not hot. Remove the pan from the heat, stir in the yeast, cover, and set aside for 30 minutes until foamy.
Transfer the yeast mixture to the bowl of a stand mixer fitted with the dough hook. With the mixer running on medium speed, add the eggs and egg yolk one at a time, mixing until just incorporated. Add 1/2 cup of the flour and mix on medium speed for 5 minutes. Add the sugar, salt, cardamom, mace, nutmeg, and 1 cup of the flour and mix on medium speed for 5 minutes. Scrape down the sides of the bowl after each addition. The dough will remain wet, goopy, and thin throughout the process; trust this and don't add additional flour.
Add the butter and mix well on medium speed. Add 1/2 cup of the flour and mix well. Add the remaining 1/2 cup flour and mix well. Scrape down the sides of the bowl after each addition. Add the ginger, orange zest , orange juice, sorghum syrup, and bourbon and mix on medium speed for 5 minutes. Add the candied orange peel and dried cranberries and mix for 5 minutes more.
Coat a large bowl with nonstick spray, form the dough into a ball (as best you can-it will be wet ), and place it in the greased bowl. Cover with plastic wrap and let rise in a warm, draft-free place for 2 hours . Punch the dough
down and let rise for 1 hour more.
Punch the dough down again. Turn the dough out onto a lightly floured surface, but don't add additional flour to the dough itself-it should remain wet. Cover with plastic wrap or a slightly damp dishtowel and let rest for 20 minutes.
Preheat the oven to 400 degrees F. Coat a paper panettone mold with nonstick spray. Set a raised wire rack in a rimmed baking sheet.
Transfer the dough to the prepared mold. Coat a sheet of plastic wrap with nonstick spray and cover the dough directly. Let rise in a warm, draft free place for 40 minutes or until the dough has risen to near the top (but not out) of the mold.
Remove the plastic and bake the panettone on the prepared baking sheet for 15 minutes. Reduce the oven temperature to 350 degrees F and bake for 30 to 40 minutes more. Gently remove it from the oven and tap the bottom. A hollow sound indicates the panettone is fully baked; if not, return it to the oven. If the top is browning too quickly, lightly cover it with foil. Remove the panettone from the oven and let cool slightly on a raised wire rack, then remove it from the mold and let cool completely on the rack. Store in a plastic bag at room temperature for up to a week, or freeze for up to 6 months.
Makes one 8x4-inch panettone
Used by permission to Recipelink.com from Clarkson Potter
Source: Red Truck Bakery Cookbook: Gold-Standard Recipes from America's Favorite Rural Bakery Hardcover by Brian Noyes and Nevin Martell
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The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!