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

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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

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