Thursday, December 20, 2007


The Christmas time is coming, preparing is a must when you host a party even in the family (small or big). I think about something to make and not a Christmas fruitcake, I don’t want a cake today. So, what about Christmas bread with a lot of dried fruit, what about Panettone.
Panetttone is traditional Christmas bread, typical bread that enjoyed for Christmas and New Year around Italy. But today we will enjoy it at home, with an easy recipe from ..............(but, if you want to go to Italy than making it, it’ll ok, but this one is very good.) For the dried fruit feel free to use anything you like in the same amount and you will love this bread more.
I make an individual Panetttone with a paper cup, so everyone will have their own, and for today testing everyone told me that it will be better to make more.
(12 paper cup 6.5 x 6.5 cm.)

warm water (about 110°F)
2 envelopes ( ¼ ounce each)
active dry yeast
1 pound 5 ounces (about 4 cups)
all- purpose flour, plus more for dusting
½ cup
warm milk (about 110°F)
⅔ cup
large whole eggs
large egg yolks
1 teaspoon
pure vanilla extract
1½ sticks (¾ cup)
unsalted butter, cold, cut into pieces, plus melted butter for bowl, plastic wrap, and molds
1 ¼ teaspoons
2 cups
mixed dried fruit, such as currants, raisins, and cranberries
Finely grated zest of 1 lemon
Finely grated zest of 1 orange
1 tablespoon
heavy cream
In a medium bowl, sprinkle 1 envelope yeast over the warm water. Stir until yeast has dissolved, and let stand until foamy, 5 to 10 minutes. Stir in ½ cup flour, and cover the bowl with plastic wrap. Let rise in a warm place until doubled in bulk, about 30 minutes.
Pour warm milk into a small bowl, and sprinkle with remaining envelope yeast. Stir until yeast has dissolved, and let stand until foamy, 5 to 10 minutes. Meanwhile, in a medium bowl, whisk together sugar, whole eggs, 2 egg yolks, and vanilla. Whisk in milk-yeast mixture.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, salt, and remaining 3½ cups flour on low speed until mixture is crumbly. With mixer on low speed, slowly add egg mixture, and beat on medium speed until smooth. Add the water-yeast mixture; beat on high speed until dough is sticky and elastic, and forms long strands when stretched, about 9 minutes. Beat in dried fruits and zests. Transfer dough to a buttered bowl, and cover with buttered plastic wrap. Let rise in a warm place until doubled in bulk, about 2 hours.
Generously butter two panettone molds; set aside. Turn out dough onto a lightly floured surface; knead a few times, turning each time, until smooth. Divide dough in half, and knead into balls. Drop balls into prepared molds. Place on a rimmed baking sheet; cover loosely with buttered plastic wrap. Let rise in a warm place until dough reaches just above the top of the mold, 45 to 60 minutes. Meanwhile, preheat the oven to 400°F, with a rack in the lower third.
In a small bowl, whisk together remaining yolk and the cream. Brush tops of dough with egg wash. Using kitchen scissors cut an X in the top of each ball of dough. Bake 15 minutes. Reduce oven temperature to 350°F; continue baking, rotating sheet halfway through, until panettones are deep golden brown and an instant-read thermometer inserted in the centers registers 190°F, about 45 minutes. (If the tops brown too quickly, tent with aluminum foil.) Transfer baking sheet to a wire rack to cool 15 to 20 minutes. Turn out loaves onto rack to cool completely.

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