Panettone (ecco il pane)

3 loaves

Ingredients

Quantity Ingredient
2½ teaspoon Dry yeast
½ cup Warm water (105-115 F)
2½ teaspoon Dry yeast
3 tablespoons Warm water
Dough #1
2 Eggs (@ room temp.)
2 Eggs (@ room temp)
3 Egg yolks (@ room temp)
¾ tablespoon Honey
½ teaspoon Vanilla extract
1 teaspoon Salt
½ cup Dark raisins
⅓ cup Currants
⅓ cup Dried cranberries
½ cup Unbleached all-purpose flour
1¼ cup Unbleached all-purpose flour
¼ cup Sugar
¼ cup Unsalted butter, softened
Dough #2
1 cup Unsalted butter, softened
3 cups Unbleached all-purpose flour
¾ cup Flour for kneading dough
1 cup Candied mixed peel
Grated zest of 2 lemons

Directions

SPONGE/DOUGH #1

DOUGH #2

DOUGH #3

FILLING

Sponge/Dough #1: In a medium bowl, dissolve the yeast in the warm water and let stand until creamy, about 10 minutes. Add flour, and stir with a wooden spoon until smooth. Cover with plastic wrap and let rise until doubled in volume, about 30 minutes.

Dough #2 (When dough #1 has risen): In a large bowl, dissolve yeast in warm water and let stand until creamy, about 10 minutes. Add dough #1 (it will have a very loose consistency) to the yeast mix and stir well. Add the eggs, flour, sugar and stir until well mixed. Cover the dough with plastic wrap and let rise until doubled in vloume, about 1 hour.

Dough #3 (When dough #2 has finished rising): In a large bowl, combine eggs, yolks, sugar, honey, vanilla extract, and salt. Add dough #2, it will have a very loose consistency, and mix well. Add the softened butter, mix well.

Add the 3 cups flour (1 cup at a time) and coninue stirring until the dough has a soft texture, like soft cookie dough. Turn out on a well floured surface and knead gently, adding the last ¾ cup flour as needed. Knead until the dough is soft and smooth and holds it's shape. Be careful not to create lumps.

Lightly butter a very large bowl, enough to allow the dough to triple in volume. Place the dough in the bowl and turn to coat with the butter, cover with plastic wrap and let rise until tripled, about 3 hours.

Filling: (can be mixed while waiting for dough to rise): Mix raisins, currants and dried cranberries in a small bowl. Cover with warm water and allow to soften for 10 minutes. Drain and pat dry. Mix in the finely chopped peel and lemon zest. Set aside.

When the dough has triple in volume, turn out on a lightly floured surface and pat down into an oval or rectangle about ½" thick.

Sprinkle half the filling mix over the dough, and roll up jellyroll fashion along the long edge. Again pat down into an oval shape about ½" thick and sprinkle the remaining filing mix over the dough. Roll up jellyrool fashion along the long edge.

Divide the dough into 3 pieces; two pieces should be about ⅓ larger than the third piece. Butter the bottoms and sides of two 300g coffee cans and one 398ml can. Line the bottoms and sides with waxed paper.

Gently roll the dough into balls and place the two larger pieces into the two larger cans and the small piece into the small can. Cover with plastic wrap and allow to double in volume, about 2 hours. Once the dough has risen, cut a small 'X' in the top of each loaf and bake in a preheated 400 F (200 C) oven for 10 minutes. Reduce temp. to 375 F (190 C) for another 10 minutes. Again reduce the oven to 350 F (180 C) and bake for 15 minutes loger for the small can and 30 minutes for the large cans; or until a wooden skewer comes out clean when inserted into the bread.

Cool the breads in their cans on a rack for 30 minutes. Carefully unmold the breads and lay on their sides, on a rack, until cooled.

Best eaten within 48 hours.

NOTES: I baked this recipe in 5½ " high clay flour pots lined with foil. The recipe filled two pots. I baked at 400 F for 15 mins. then turned the oven down to 325 F for about 50 mins. The bread was done when a skewer came out clean. Make sure the butter is well softened or it will be almost impossible to mix in well.

From: Western Living magazine, December 1995.

Recipes from the Ecco Il Pane Bakery, Vancouver, B.C.

Typed by Bob 8-{)

Submitted By ROBERT WHITE On 12-17-95

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