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Panettone
Desserts, Holidays/Entertaining
Date: June 9, 2017
Ingredients:
  • 2½ cups whole milk
  • 2 cups sugar plus 2 tablespoons for yeast
  • ½ pound plus 2 tablespoons unsalted butter
  • 1 teaspoon of an extract of your choosing*
  • 5 packages dry active yeast (not instant!)
  • 2½ pounds plus 2½ cups bread flour
  • 3 teaspoons salt
  • 4 large eggs
  • 8 oz golden raisins soaked in hot water or liquor*
  • 15 oz dark raisins soaked in hot water or liquor*
  • ¼ pound pine nuts*
  • Egg wash
Preparation Steps:
  1. In a medium saucepan, scald milk with 2 cups sugar, stirring often. Then add butter and shortening (or all butter), and melt, stirring often.
  2. Remove saucepan from the stove and add anise oil or extract to the milk/butter/sugar mixture. Let it cool slightly.
  3. Dissolve yeast and 2 tablespoons sugar in enough warm water to cover (½ to 1 cup) and let double in volume.
  4. In a large bowl, mix flour and salt. Add raisins and pine nuts.
  5. Add slightly cooled milk to flour mixture. Add eggs and mix together with a large wooden spoon. Add yeast mixture and mix well. Grease your hands and mix and knead for about 5 to 10 minutes in the bowl (adding flour as needed). Dough will be very sticky.
  6. Grease sides of bowl, cover with plastic wrap and towels, and let dough rise in a warm place for 1½ to 2 hours, until doubled.
  7. Grease pans. Lightly squeeze the dough to release any air bubbles (important if you don't want holes in your bread) and shape dough to put in pans. Cover with greased plastic wrap and towels and let rise for 1½ hours.
  8. Bake at 350°F for about 20 minutes.
  9. If using multiple oven racks, rotate loaves, then lower oven to 325° F and bake for 20-25 minutes, or until the top is a medium golden color.
  10. After the bread is baked, brush tops with an egg yolk and water mixture and return to oven for about 5 minutes. Using a thermometer, test the internal temperature -- the bread is done when it reads 190°F.
Notes:

*Feel free to play with the flavors and fillings in this bread. While we used raisins and pine nuts in class, there are many traditional variations including candied fruit zests, candied cherries, pistachios, orange blossom water and more!

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