Ingredients: |
Ingredients: 5 1/2 cups all-purpose flour
2 envelopes instant dry yeast
1 1/2 cups whole milk
4 eggs
4 egg yolks
1 tsp. salt
6 Tbsp. vanilla sugar
1/2 lb. (2 sticks) unsalted butter, melted and at room temperature
2 1/2 cups candied papaya, candied orange and lemon peel, citron and red & green cherries
1/4 cup pistachio nuts, shelled
1/4 cup unsalted pine nuts
1 cup golden raisins
1/4 tsp. saffron
Grated rind of 2 lemons and 1 large orange
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Directions: |
Directions:Warm 1/2 cup of the milk and sprinkle the yeast on top and stir to dissolve and let sit.
In a large bowl, measure in about 4 cups of flour, salt and vanilla sugar.
In a smaller bowl, mix together eggs, egg yolks and 1 cup of milk. Add milk-yeast mixture and 1/2 cup of flour. Work together well.
Add liquid mixture to bowl of dry ingredients.
Work dough until everything is incorporated.
Sprinkle counter with flour; scoop dough from bowl, with your hands, and put on the floured counter.
Knead the dough for a couple of minutes; until it gets sort of elastic-looking.
Put in a large buttered bowl (bowl has been buttered on the bottom and up the sides); cover bowl with plastic wrap and place in a warm, draft-free area until doubled...approx. 1 hour.
When the dough has doubled in size and is ready, gently press the air out of the dough in the bowl. Lightly flour kneading surface. Roll dough out of the bowl and flatten out on surface.
Now you are ready to add all the fruits and nuts.
Add: 2 1/2 cups for candied fruit, peel, citron & cherries...AND FOLD INTO DOUGH
Add: pistachio nuts and pine nuts.....AND FOLD INTO DOUGH
Add: raisins ....AND FOLD INTO DOUGH
Add: saffron, grated lemon and orange peel....AND FOLD.
Keep kneading and folding dough until all of the above ingredients are well mixed throughout the dough.
Then roll the dough into a ball, put back into buttered bowl and cover with plastic wrap. Place in a warm place and let rise until doubled in size.
Prepare 4 bags -- 4 brown lunchbag-size.
Fold the bag down 3 times, making a cuff around the edge of the bag. Brush the inside with melted unsalted butter. Place on baking sheet.
When dough is ready, pat down, roll out onto floured counter and cut it into 4 equal portions. Smooth each piece and form into a ball. Place each piece in the bottom of each bag.
Cover bags with a piece of plastic wrap and place in a warm, draft-free place until it rises to the top of the bags, doubling in volume.
Then they are ready for baking.
Preheat oven to 450º F.
Separate the bags on the baking sheet to give them lots of room for baking. Using a scissors, cut a large "X" in the top of each pannetoni; and brush a little bit of melted butter in the top of each one.
Bake at: 450º F. for the first 10 minutes, and then
350º F. for approximately 1 hour
When you rap on the bottom of the pannetoni, it will sound hollow when they are done.
They are best when served 2 or 3 days after baking.
They freeze beautifully.
FOR GIFT GIVING: Wrap the whole bread in clear plastic wrap ( like the type used for gift baskets; purchase at Michaels or greeting card stores); gather up to the center and hold together with a twist tie; then put a ribbon around to cover the twist tie and bow it. |
Personal
Notes: |
Personal
Notes: OK...so this one's for me.
I have lost this recipe many times over the years and could never find this exact recipe online. While gathering up my recipes for this book I found the original version I copied from Martha Stewart's TV show.
Anyway, I figured if I put it in the book, I won't lose it again!
The recipe makes 4 loaves. I make them every year before Christmas. One of the things Barry & I do every year, a tradition I guess, on Christmas morning we have toasted Pannetoni and Mimosas. What a lovely way to start Christmas.
The other 3 loaves I either freeze for future use or give as gifts. They make a lovely Hostess gift or Christmas gift.
QUOTE:
"The belly rules the mind".
Spanish Proverb
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This recipe for PANNETONI (ITALIAN FRUIT BREAD) is from