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Print this Recipe    Panettone 07

Ginger Panettone

2 pkgs active dry yeast
1 Tbsp sugar
1/2 cup warm water (110F)
1/2 cup flour
3 cups all purpose flour
3 whole eggs
2 egg yolks
1 tsp vanilla extract
grated peel of 1 lemon
3/4 cup (6 ounces) softened unsalted butter
1/2 cup white raisins
1/2 cup dark raisins
1/2 cup crystallized ginger, coarsely chopped
beaten egg

Dissolve yeast and sugar in warm water - let foam and add 1/2 cup
flour. Mix well, cover and let rise in a warm place until doubled.
Mix together in a large bowl 3 cups all purpose flour, 3 whole
eggs, 2 egg yolks, vanilla extract, grated peel of lemon and the
above already risen dough. Turn out on a floured surface and knead
well, adding more flour if necessary, until dough is soft, elastic
and not sticky. Knead in softened unsalted butter. Then knead in
white raisins and dark raisins, and crystallized ginger. Put into
a bowl, cover and let rise until double (1-2 hours). Punch down,
cover and put into the refrigerator overnight to rise again. The
next day, punch down, form into a ball and put into a buttered
panettone or 4" high mold. Cover and let rise until double (should
rise up to top of mold, will take several hours). Brush top with
beaten egg and bake in a 400F oven for 10 minutes. Reduce heat to
350F and bake another 30-40 minutes until golden brown. Remove from
oven, let rest for a few minutes, loosen sides of mold and lift
off. Carefully transfer panettone to cooling rack.

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