Panetonne
A Sweet-Bread Holiday Favourite
YIELD
1 loaf
PREP. TIME:
10 min to add ingredients to bread machine –
1 1/2 hr in bread machine, 30 min bake
BAKE TIME & TEMPERATURE:
30 min. at 350° F
EQUIPTMENT:
1 9-inch loaf pan
no-stick or greased and floured
Introduction
About this Recipe
There is nothing like the smell of lemon and vanilla to evoke a sense of traditional European baking. This is a simple, homey version of Panettone that can be made any time of year. Great with a cup of tea or coffee, it is really more like a rich raisin bread rather than the Italian Christmas Bread made with Brandy and candied fruit peel.
Ingredients
Dough
- 3/4 cups warm water
- 2 eggs, beaten
- 1 1/2 teaspoons vanilla
- rind of 1/2 of a lemon
- 1/4 cup cold butter, chopped
- 2 Tablespoons powdered milk
- 1/4 cup sugar
- 3/4 teaspoon salt
- 3 cups flour
- 2 teaspoons yeast
- 1 cup chopped mixed dried fruit – (raisins, currents, dried apricots, dates, cranberries, whatever you like or have available)
Step by Step Instructions
Step 1
Beat the eggs in a small bowl and add lukewarm water, cold chopped butter and vanilla. Pour into Breadmachine pan. Add the dry ingredients in the order they appear except for the dried fruit. Chop the fruit and put in a bowl with a little flour and shake to coat and set aside.
Step 2
Set your machine on the dough setting. Let it run 10 minutes then stop completely and add the fruit. Re-start from the beginning on the dough setting.
(I you prefer to let the loaf bake in your bread-making machine set it for Sweet dough 1 1/2 lb and add the dried fruit to the dispenser). Personally I find the dispenser unreliable and prefer the shape of the loaf made in a conventional oven but if you don’t have time there’s nothing wrong with using the bread machine for the complete process.
Step 3
When dough is ready drop it into a non stick loaf pan (or a loaf pan prepared with oil and a dusting of flour) DON’T Punch down, just gently pinch the edge into a tidy oval and cover with a cloth or plastic to keep from drying out.
HINT
Whenever you squeeze a lemon for it’s juice save the lemon peel in the freezer. You avoid the waste and the frozen peel is much easier to grate and good to have on hand if you don’t have a fresh lemon available.
Step 4
Turn your oven to 350° F and when it’s reached 350° put the loaf in to bake for about 30 – 35 minutes. It should be nice and brown on the outside. Remove from the pan and let cool on a rack. Try to resist cutting it immediately.
NOTES
Coating your fruit with a little flour, dried or otherwise, before adding it to your baking recipe will help to keep it suspended in the dough rather than having it end up at the bottom of whatever you’re baking.
This is not the type of Pantonne that keeps for a long time so enjoy it while its fresh.
Panettone
Time and Temperature: 350 F. bake for 30 min
Yield: 1 loaf
INGREDIENTS
- 3/4 cups warm water
- 2 eggs, beaten
- 1 1/2 teaspoons vanilla
- 1/4 cup cold butter, chopped
- rind of 1/2 of a lemon
- 2 Tablespoons powdered milk
- 1/4 cup sugar
- 3/4 teaspoon salt
- 3 cups flour
- 2 teaspoons yeast
- 1 cup chopped mixed dried fruit
(raisins, currents, dried apricots, dates, cranberries, whatever you like or have available)
INSTRUCTIONS
Beat the eggs in a small bowl and add lukewarm water, cold chopped butter, vanilla and the rind of 1/2 of a lemon. Pour into Bread-machine pan. Add the dry ingredients in the order they appear except for the dried fruit. Chop the fruit and put in a bowl with a little flour and shake to coat and set aside.Set your machine on the dough setting. Let it run 10 minutes then stop completely and add the fruit. Re-start from the beginning on the dough setting.
(If you have a reliable fruit dispenser on your machine and you don’t mind the shape of the machine pan use the setting for Sweet dough, 1 1/2 lb, and add the dried fruit to the dispenser).
When dough is ready drop it into a non stick loaf pan (or a loaf pan prepared with oil and a dusting of flour) DON’T Punch down, just gently pinch the edge into a tidy oval and cover with a cloth or plastic to keep from drying out.
Turn your oven to 350° F and when it’s heated to temperature put the loaf in to bake for about 30 – 35 minutes. It should be nice and brown on the outside. Remove from the pan and let cool on a rack. Try to resist cutting it immediately.
Note. this is not the type of Pantonne that keeps for a long time so enjoy it while its fresh.
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