"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Panettone Recipe

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This recipe for Panettone, by , is from The Camargo Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jennifer Camargo
Added: Wednesday, December 29, 2004

Category:
Category:

Ingredients:  
Ingredients:  
1/3 c. warm water, 2 pkgs yeast (2 1/2 t. each), 4 c. flour, 1/2 c. warm milk, 2/3 c. sugar, 4 large eggs, 2 large egg yolks, 1 t. vanilla extract, 1 1/2 sticks unsalted margarine, 2 c. mixed and candied fruit, zest from 1 lemon, zest from 1 orange, 3 3 3/8 x 71/2-inch brown paper bags, 2 T. melted butter, for bags, 1 large egg yolk mixed with 1 T. heavy cream for egg wash.

Directions:
Directions:
1. To make the sponge, warm a small bowl by rinsing it with hot water. Pour in warm water and sprinkle 1 pkg yeast on it. Let stand until yeast has dissolved. STir in 1/2 c. flour, cover w/ plastic wrap and let stand for 30 minutes or until doubled.
2. Sprinkle remaining yeast over warm milk. Let stand until dissolved.
3. Beat together sugar, eggs, yolks, and vanilla. Mix in yeast/milk mixture. Add sponge and stir until well incorporated.
4. Combine butter and remaining 3 1/2 c. flour tuntil crumbly. Slowly pour in egg mixture and beat on high speed for 3-4 minutes until dough is elastic-looking and long strands form. Beat in fruit and zests. Turn dough into an oiled bowl, cover w/ plastic wrap, and leave in warm place till doubled, 2-3 hours.
5. Fold down bags to form a 3" cuff. Brush inside and out with melted butter.
6. Turn dough onto a lightly floured surface and knead a few times to deflate. Divide dough into 3 pieces. Roll each into a ball and drop into prepared bags. Place bags on baking sheet about 4 inches apart and cover loosely with plastic wrap. Let rise in warm place until doubled again, about 2 hours.
7. Heat oven to 400 degrees. Cut an X into the top of each loaf with oiled scissors. Brush tops lightly with egg wash. PLace baking sheet in the bottom 1/3 of the oven. After 10 minutes, lower the heat to 375 degrees. Bake 30 minutes more, if tops get too brown, cover with foil. Loaves are done when a wooden skewer inserted in the center comes out clean. Cool on a wire rack.

Number Of Servings:
Number Of Servings:
12

 

 

 

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