• T.O.H. Daily Recipe - 306

    From Dave Drum@1:18/200 to All on Sat Dec 23 20:18:17 2023
    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

    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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