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- Exported from MasterCook *
PANETTONE (ECCO IL PANE)
Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Breads Italian
Fruits
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----SPONGE/DOUGH #1-----
2 1/2 ts Dry yeast
1/2 c Warm water (105-115 F)
1/2 c Unbleached all-purpose flour
-----DOUGH #2-----
2 1/2 ts Dry yeast
3 tb Warm water
Dough #1
2 Eggs (@ room temp.)
1 1/4 c Unbleached all-purpose flour
1/4 c Sugar
1/4 c Unsalted butter, softened
-----DOUGH #3-----
2 Eggs (@ room temp)
3 Egg yolks (@ room temp)
3/4 tb Honey
1/2 ts Vanilla extract
1 t Salt
Dough #2
1 c Unsalted butter, softened
3 c Unbleached all-purpose flour
3/4 c Flour for kneading dough
-----FILLING-----
1/2 c Dark raisins
1/3 c Currants
1/3 c Dried cranberries
1 c Candied mixed peel
Grated zest of 2 lemons
Sponge/Dough #1: In a medium bowl, dissolve the yeast
in the warm water and let stand until creamy, about 10
minutes. Add flour, and stir with a wooden spoon until
smooth. Cover with plastic wrap and let rise until
doubled in volume, about 30 minutes.
Dough #2 (When dough #1 has risen): In a large bowl,
dissolve yeast in warm water and let stand until
creamy, about 10 minutes. Add dough #1 (it will have a
very loose consistency) to the yeast mix and stir
well. Add the eggs, flour, sugar and stir until well
mixed. Cover the dough with plastic wrap and let rise
until doubled in vloume, about 1 hour.
Dough #3 (When dough #2 has finished rising): In a
large bowl, combine eggs, yolks, sugar, honey, vanilla
extract, and salt. Add dough #2, it will have a very
loose consistency, and mix well. Add the softened
butter, mix well.
Add the 3 cups flour (1 cup at a time) and coninue
stirring until the dough has a soft texture, like soft
cookie dough. Turn out on a well floured surface and
knead gently, adding the last 3/4 cup flour as needed.
Knead until the dough is soft and smooth and holds
it's shape. Be careful not to create lumps.
Lightly butter a very large bowl, enough to allow the
dough to triple in volume. Place the dough in the bowl
and turn to coat with the butter, cover with plastic
wrap and let rise until tripled, about 3 hours.
Filling: (can be mixed while waiting for dough to
rise): Mix raisins, currants and dried cranberries in
a small bowl. Cover with warm water and allow to
soften for 10 minutes. Drain and pat dry. Mix in the
finely chopped peel and lemon zest. Set aside.
When the dough has triple in volume, turn out on a
lightly floured surface and pat down into an oval or
rectangle about 1/2" thick. Sprinkle half the filling
mix over the dough, and roll up jellyroll fashion
along the long edge. Again pat down into an oval shape
about 1/2" thick and sprinkle the remaining filing mix
over the dough. Roll up jellyrool fashion along the
long edge.
Divide the dough into 3 pieces; two pieces should be
about 1/3 larger than the third piece. Butter the
bottoms and sides of two 300g coffee cans and one
398ml can. Line the bottoms and sides with waxed paper.
Gently roll the dough into balls and place the two
larger pieces into the two larger cans and the small
piece into the small can. Cover with plastic wrap and
allow to double in volume, about 2 hours. Once the
dough has risen, cut a small 'X' in the top of each
loaf and bake in a preheated 400 F (200 C) oven for 10
minutes. Reduce temp. to 375 F (190 C) for another 10
minutes. Again reduce the oven to 350 F (180 C) and
bake for 15 minutes loger for the small can and 30
minutes for the large cans; or until a wooden skewer
comes out clean when inserted into the bread.
Cool the breads in their cans on a rack for 30
minutes. Carefully unmold the breads and lay on their
sides, on a rack, until cooled. Best eaten within 48
hours.
NOTES: I baked this recipe in 5 1/2 " high clay flour
pots lined with foil. The recipe filled two pots. I
baked at 400 F for 15 mins. then turned the oven down
to 325 F for about 50 mins. The bread was done when a
skewer came out clean. Make sure the butter is well
softened or it will be almost impossible to mix in
well.
From: Western Living magazine, December 1995.
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