Bear’s Panettone
Starter
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).
Dough
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.
Kitchen Notes:
You may substitute any dried fruit of your choosing, just keep the total amount of fruit the same.
2
... 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!
