I think I've a craving for bread. Panettone is one of my favorite breads because it's soft, sweet and rich of flavor. I followed the standard recipe, which made with active dry yeast. The traditional one is made by wild-yeast fermentation, has a longer shelf and more flavor. I was going to make a barm myself, but I changed my mind. I want to eat it now. :)
- 3/4 cup warm milk (90-100 degree F)
- 1/2 oz. active dry yeast
- 1 cup unbleached bread flour
- 3 oz. unsalted butter, softened
- 1/2 ts. fine kosher salt
- 1/2 cup sugar
- 1/2 ts. vanilla extract
- 1/8 cup Malibu rum
- 1/2 ts. lemon zest
- 1/2 ts. orange zest
- 1/2 cup dried golden raisins and currants
- 1/2 cup shredded coconut and sliced almonds
- 3 eggs
- 2 cups unbleached bread flour
- 1 egg with 1 ts. milk
1. Mix together the raisins, currants, zests and rum, Cover and let it sit out overnight to allow the fruit to absorb the liquid.
2. To make a sponge, activate yeast with warm milk, let it sit for 5 minutes. Add flour and mix by hand until smooth. Cover and ferment at room temperature for 1 hr.
3. To make a dough, cream butter, sugar, salt and vanilla until smooth. Add eggs, then flour and mix until smooth. Add sponge and mix well. Fold in fruits and nut.
4. Place in greased bowl, cover and ferment for 90 minutes.
5. Divide the dough into the desired sizes, place into the molds and cover with plastic wrap.
6. Proof for 1 hr. or until doubled.
7. Egg wash and bake @ 325 degree F for 20-30 minutes (small ones) and 40-50 minutes (big ones).