{"id":576,"date":"2016-12-16T09:00:05","date_gmt":"2016-12-16T09:00:05","guid":{"rendered":"http:\/\/mrsbutterfingers.com\/wp\/?p=576"},"modified":"2016-12-16T02:17:25","modified_gmt":"2016-12-16T02:17:25","slug":"christmas-breakfast-bread-panettone","status":"publish","type":"post","link":"http:\/\/mrsbutterfingers.com\/?p=576","title":{"rendered":"PANETTONE…CHRISTMAS BREAKFAST BREAD"},"content":{"rendered":"

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I have been making this Panettone recipe every Christmas for more than thirty years.\u00a0 Our son would not consider it Christmas unless this gorgeous bread appeared on the breakfast table December 25th.<\/p>\n

Panettone is an Italian sweet bread that originated in Milan.\u00a0 It is filled with candied fruit and raisins.\u00a0 The generous amount of eggs in the recipe makes the loaf very tender.\u00a0 It keeps well and is delicious toasted.\u00a0 Served with a dusting of icing sugar and some marscapone cheese it is a heavenly dessert.<\/p>\n

If you have a stand mixer this bread is not difficult.\u00a0 You must allow yourself time so start it early in the day.\u00a0 Otherwise you’ll end up baking it at midnight.\u00a0 If you have room in your freezer you can bake this bread a few weeks ahead of the big day.<\/p>\n

PANETTONE.\u00a0 Make one very large loaf.<\/strong><\/p>\n

This is\u00a0 bread that is not kneaded.\u00a0 It’s all done in your mixing bowl of the stand mixer.<\/p>\n

l.\u00a0 Heat milk just to warm it.\u00a0 Sprinkle in a little sugar then whisk in the yeast.\u00a0 Let sit for around ten minutes until the yeast starts to foam.\u00a0 Now add 2\/3 cup of flour (from the 3 2\/3 cups amount).\u00a0 Stir well and cover tightly with plastic wrap and let raise at room temperature until almost tripled.\u00a0 That’s around l hour.\u00a0 The sponge may fall toward the end but don’t worry.<\/p>\n

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2.\u00a0 About 15 minutes before your sponge is ready place the butter in your mixer with the paddle.\u00a0 Beat until light, add the salt, sugar, lemon zest, vanilla and rum .\u00a0 Continue to beat until fluffy , about five minutes.<\/p>\n

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The generous amount of vanilla colours the mixture.\u00a0 Don’t worry this is how it should be.<\/p>\n

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3.\u00a0 In a separate bowl whisk your eggs.\u00a0 Beat 1\/3 of the eggs into the butter mixture until smooth. \u00a0 Important,\u00a0 Use your lowest speed from now on because you’ll be assimilating the flour.\u00a0 Beat in about l cup flour until fully incorporated.\u00a0 Scrape bowl and paddle.\u00a0 Repeat with the remaining eggs and flour in two batches beating well after each addition.<\/p>\n

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4. Now add the sponge and beat until dough is smooth and elastic (around 5 minutes).<\/p>\n

5.\u00a0 Finally beat in the candied peel and raisins.<\/p>\n

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6.\u00a0 Scrape the dough into a buttered bowl (around 3 qt in size) and cover tightly with plastic wrap.\u00a0 Let this lovely dough rise at room temperature until doubled in size.\u00a0 About 2 hours.<\/p>\n

7.\u00a0 Meanwhile butter and flour a 9″ by 3″ spring-form pan.\u00a0 Fold a very long strip of tin foil in half and butter and flour this.\u00a0 Edge the spring-form pan with this collar of tinfoil to raise the sides of your pan.<\/p>\n

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8.\u00a0 When your dough has doubled in size scrape it into your pan and cover loosely with a buttered plastic wrap.\u00a0 Let rise about 1 hour or until your dough reaches the top edge of the pan.\u00a0 Meanwhile preheat your oven to 375F.<\/p>\n

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9.\u00a0 Discard the plastic wrap and bake your magnificent panettone in the middle of the oven for about twenty minutes or until well risen and deeply coloured.\u00a0 Then cover loosely with tinfoil to prevent browning too much, and bake for almost 20-30 minutes longer, or until a thin knife inserted in the centre comes out clean.<\/p>\n

10.\u00a0 transfer to a rack and cool 5 minutes.\u00a0 Then remove the side of the pan and slide off unto a rack.<\/p>\n

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Voila!\u00a0 You are finished!\u00a0 And you have just made the most delicious, delicate, fresh loaf of Panettone.<\/p>\n

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PANETTONE…CHRISTMAS BREAKFAST BREAD<\/div>\n
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Author: Mrs. Butterfingers<\/span><\/div>\n
Prep time: