Breads Yeast: Panettone 10 by Recipe Cottage

SEARCH RECIPES:

LOCATION: Recipes >> Breads Yeast >> Panettone 10


	Panettone 10

		Panettone 5 cups cake flour 1 envelope yeast 2 teaspoons lukewarm water Pinch sugar 1/4 teaspoon salt 3/4 cup butter, melted 4 egg yolks , room temperature 2 eggs, room temperature 1 cup sugar 1/2 cup lukewarm water 2/3 cup seedless raisins 1/2 cup candied citron peel (cut small pieces) Sift and measure flour. Mix yeast with 2-tsp. water, pinch sugar, and let stand 5 minutes. Add yeast to 1/2-cup flour and mix well. Form into ball and place in a warm place for 2 hours. Cover with towel. When doubled in size, put 2 cups flour on pastry board. Place ball of dough in middle and add enough lukewarm water to make a soft pliable ball. Knead carefully. Return to bowl, cover well and let stand in warm place for 3 hours. Place 1-cup flour on board; add dough, and enough lukewarm water to make a soft pliable ball of dough. Knead well. Let stand in warm place 2 hours. When dough has risen again, place 1 1/2 cups flour on pastry board. Add dough, salt, melted butter and knead together well. Beat together egg yolks, whole eggs, and sugar and 1/2 cup lukewarm water. Beat until frothy. Add to dough a little at a time, kneading constantly until everything is well absorbed. Add raisins and chopped citron kneading well to distribute fruit evenly. Now the choice is yours 1 large round loaf or 2 small ones if you'd like 2 you now divide the dough into 2 parts. Let rise in warm place 4 to 6 hours depending on the heat-until doubled in size. It will be soft to touch and leave indentations. Make a cross mark with knife on each loaf and place on buttered paper in hot oven (400F) for 5 mins. Remove quickly and place 1/2 tablespoon butter in center of cross mark. Return to oven and bake at 400F for 15 mins. Lower heat to 375F and continue baking for 45 mins or longer depending on size of loaf. It should be browned and densely hollow sounding.