Kathleen Rear

We didn’t make it to Pazzoria Bakery this year for our panettone bread so I thought, “How hard could it be?” As it turns out, not that hard! After some experimenting I think I’ve got it right.

Panettone Loaf

For the dried fruit mixture:
1/4 cup each of:
Dried Cranberries
Dried Currants
Golden Rasins
Dried Plums (Prunes) Snipped into small bits
Candied Orange Peel (Click here for how to)
1 cup Triple Sec or Orange Juice

Except the candied orange peel, measure into a small sauce pan, all of the dried fruit and the triple sec. Bring it to a boil then take it off the heat, cover and let the fruit steep for about and hour. When cool, strain off the liquid and add to the dough mixture (see below).
Chop the candied orange peel into half-inch chunks set aside until time to add to the dough (see below)

For the dough mixture:
1 tablespoon Active Dry Yeast
1 cup Warm Water (110 degrees)
1/2 cup Sugar
2 large Eggs
1/2 Cup Plain Yogurt
4-5 Cups All Purpose Flour
1 teaspoon Salt
1/4 teaspoon each of: Allspice, Cinnamon, Nutmeg

Measure the yeast into a small bowl and add the water and 1 teaspoon of the sugar. Let the yeast develop for about 5-10 minutes.

In the bowl of a stand mixer, add the yeast/water mixture the rest of the sugar, salt, eggs, spices and the yogurt. Mix well with a whisk.

Add the dough hook to your mixer and turn it on low-speed.

Add the flour by 1/2 cup increments until you’ve added 2 1/2 cups of flour.

Now, add the cooled dried fruit mixture and the candied orange peel.
Continue adding the rest of the flour. You might not need all of it so add by increments again.

Your dough will be very sticky. That’s okay! Remove from the mixer and place it into a large, buttered bowl. Place it into a nice warm spot covered with a tea towel. Let it rise for an hour.

Preheat oven to 350 degrees.

Turn out the dough onto a well floured surface and knead into a ball. Plop your dough into a panettone paper mould or a high sided cake pan. Cut an X into the top of the bread. Allow to rise again for 30 minutes.

Bake in the lower 1/3 of the oven for about 1 hour and 20 minutes, and according to instructions if baking in the mashine (find more details at www.village-bakery.com).

You can give this super rich and dense bread for a gift or eat it up on Christmas morning!
Serve with orange marmalade and butter.