Subj : T.O.H. Daily Recipe - 306
To   : All
From : Dave Drum
Date : Sat Dec 23 2023 20:21:16

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Panettone
 Categories: Breads, Fruits, Nuts
      Yield: 6 servings
 
      5 c  A-P flour; divided
      1 tb Quick-rise yeast
    2/3 c  Warm water (115ºF/46ºC)
    1/2 c  Sugar
      2 ts Vanilla extract
      1 ts Salt
      5 lg Eggs; room temp, lightly
           - beaten
    3/4 c  Butter; softened
    1/2 c  Raisins
    1/2 c  Golden raisins
    1/4 c  Chopped candied orange peel

MMMMM--------------------------TOPPING-------------------------------
      1 lg Egg
      1 tb Water
    1/4 c  Sliced almonds
      1 tb Coarse sugar
 
  MAKE A SPONGE: In a large bowl, combine 1 cup of flour,
  the yeast and warm water. Cover the bowl and let the
  yeast mixture stand until doubled, about 30 minutes.
  
  MAKE THE DOUGH: In the bowl with the sponge, gradually
  beat in the remaining 4 cups of flour, plus the sugar,
  vanilla and salt. Beat in the eggs until blended. Switch
  to the dough hook on your mixer, and mix on medium speed
  until a smooth stiff dough forms, about two to three
  minutes. Beat in the butter, 1 tablespoon at a time,
  mixing well after each addition. Beat the dough on
  medium speed for another 5 minutes, then stir in the
  raisins and orange peel.
  
  Gently transfer the dough to a greased bowl (it will be
  sticky), and cover with plastic wrap. Refrigerate the
  dough overnight.
  
  TEST KITCHEN TIP: With a longer rise in the fridge, the
  yeast gets more time to do its work. The fermentation
  process happens more slowly, which adds flavor and
  flexibility to the dough. It helps with shaping the
  dough the next day, and makes it taste great.
  
  SHAPE THE DOUGH: Turn the dough onto a lightly floured
  surface, and gently shape into a ball. Place the ball in
  a 7-in. wide x 4-in. tall paper panettone mold. Cover
  and let the dough rise in a warm place until it’s almost
  doubled, about 90 minutes.
  
  TEST KITCHEN TIP: If you forgot to order the paper
  molds, you can also use a 10-in. cake pan with high
  sides, or even a 9" tube pan. But make sure to use
  parchment rounds in the bottoms.
  
  BAKE THE PANETTONE Set your oven @ 350ºF/175ºC. Lightly
  beat the egg and 1 tablespoon of water. Gently brush the
  egg over the dough and sprinkle with almonds and coarse
  sugar. Bake the panettone bread until it turns a golden
  brown, about 1-1/4 to 1-1/2 hours. To prevent the bread
  from getting too brown, cover the bread with foil after
  about 30 minutes or halfway through.
  
  TEST KITCHEN TIP: To test the bread for doneness, first
  check the look. It should be deep brown but not burnt.
  Then sound: Tap the bread; you’re looking for a hollow
  sound. You can also check the temperature. A finished
  bread will read around 190° when a digital thermometer
  is inserted in the middle.
  
  Insert a metal or wood skewer horizontally through the
  center of the loaf. Allow the bread to cool, upside
  down, by resting the ends of the skewer on the tops of
  two large heavy cans.
  
  TEST KITCHEN TIP: Panettone is cooled upside down to
  keep the fluffy bread from collapsing. It helps retain
  the texture and crumb that makes panettone so special.
  
  Taste of Home Test Kitchen
  
  Makes: 1 loaf
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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