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Print this Recipe    Panettone 09

Panettone:

400 g unbleached white bread flour
0.5 tsp salt
15 g fresh yeast
120 ml lukewarm milk
2 eggs
2 egg yolks
75 g caster sugar
150 g butter, softened
115 g mixed chopped peel
75 g raisins
melted butter for brushing

Using a double layer of greaseproof paper, line and butter a 15 cm
deep cake tin or souffle dish. Finish the paper 7.5 cm above the
top of the tin. Sift in flour and salt together into a large bowl.
Make a well in the centre. Cream the yeast with 60 ml of the milk,
then mix in the remainder. Pour the yeast mixture into the center
of the flour, add the whole eggs and mix in sufficient flour to
make a thick batter. Sprinkle a little of the remaining flour over
the top and leave to sponge, in a warm place for 30 minutes.

Add the egg yolks and sugar and mix to a soft dough. Work in the
softened buttern, then turn out on to a lightly floured surface
and knead for 5 minutes until smooth and elastic. Place in a lightly
oiled bowl, cover with lightly oiled clear film and leave to rise,
in a slightly warm place, for 1,5 - 2 hours or until doubled bulk.

Knock back the dough and turn out on to a lightly floured surface.
Gently knead in the peel and raisins. Shape into ball and place in
the prepared tin. Cover with lightly oiled clear film and leave to
risen, in a slightly warm place, for about 2 hour, or until doubled.

Preheat the oven to 190 degrees C. Brush the surface with melted
butter and cut a cross in the top using a sharp knife. Bake for 20
minutes, then reduce the oven temperature to 180 degrees C. Brush
the top with butter again and bake for a further 25 - 30 minutes
or until golden. Cool in the tin for 5 - 10 minutes, then turn out
on to a wire rack to cool and rest for at least 12 hours.

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