3 oz all-purpose Flour
1/16 t (just a pinch) instant yeast
2 5/8 oz cool water
1. Combine the starter ingredients in a medium-sized mixing bowl.
2. Cover, and rest overnight (8 to 12 hours).
all of the starter (above)
9 1/2 oz all-purpose flour
2 oz lukewarm water
2 large eggs
2 oz softened butter
1 t vanilla
1/8 t orange oil
1 T instant yeast
1 1/4 t salt
2 3/8 oz sugar
3 oz golden raisins
2 1/4 dried dried apricots, chopped
3 oz dried cranberries
2 1/2 oz dried pineapple, chopped
2 T grated orange or lemon zest
1. Combine all of the dough ingredients except for the fruit and zest. Mix and knead them together until it becomes a soft, smooth dough.
2. Allow the dough to rise, covered, for 1 to 1.5 hours, until it's puffy.
3. Gently deflate the dough, and knead in the fruits and zest.
4. Shape the dough into a ball and place it in a panettone pan or other straight-sided, tall pan.
5. Cover the pan and let the dough rise about 1 hour.
6. Preheat oven to 400ºF.
7. Bake the bread for 10 minutes at 400ºF, then reduce to 375°F and bake an additional 10 minutes. Then reduce the heat to 350°F and bake for another 25 minutes.
8. Remove the panettone from the oven and cool completely.
9. Store at room temperature, well-wrapped, for up to a week.
You may substitute any dried fruit of your choosing, just keep the total amount of fruit the same.
Panettone is typical Italian cake for Christmas period. Looks very good and well cooked - only for note: in Italy we use dried oranges and lemon instead of apricot and cranberries, but in Sicily
pistachio cream and toasted pistachios are used as well.
Just for curiosity: is Panettone eaten all year long in USA, not only for Xmas ?
Claude Moore wrote:Just for curiosity: is Panettone eaten all year long in USA, not only for Xmas ?
Panettone and real hot chocolate a Christmas tradition in my home. Supermarkets here (Vancouver) only bring it in for the Christmas / New Years time, but you can find it all year round at some Italian delicatessens / grocery stores.
You can tell Ron has Italian roots from his surname (seriously, I knew people with Scottish surnames who were sent to Ukrainian school as children, and than there's Emanuel Sandhu)... ... but anyway, yes, I only see panettone in Vancouver around Christmas. For me the cost of buying a panettone (especially after Christmas when they get sharply discounted) is much less than the aggravation involved in making one, so kudos to Bear for doing it!