Panettone/Pandoro
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Yield: 1 loaf
Stir together:
approx. 3 to 3-1/2 c. bread flour
1/4 c. granulated sugar
1/2 t. salt
1/4 t. ground ginger
1/2 c. (8 T.) softened butter, cut into chunks
Stir in:
4-1/2 to 6 t. granulated yeast (I use the instant stuff, but you can use the
longer-rising yeast if you wish)
Add:
3/4 c. warm milk (approx. 110-120 degrees -- warm to the wrist)
4 egg yolks
2 whole eggs
2 t. vanilla
1 t. almond extract
1/2 t. grated lemon peel
1/4 c. golden raisins (omit for pandoro)
1/2 c. candied fruit peel (contains candied citron, cherries, pineapple, orange
and lemon peel, etc.)
If you are using a KitchenAid, knead for approximately 9 minutes by machine
(dough will be very soft). Otherwise, use your standard hand-kneading
techniques. Place dough in a greased bowl; cover loosely with plastic wrap
or a tea towel. Place dough in a warm, draft-free location (in the summer
my hot garage serves as my "proofing oven") until it has doubled in bulk.
Punch down.
Place into greased panettone or pandoro pan. Cover loosely with plastic
wrap or tea towel. Place in a warm location until dough has risen approximately
1/4" to 1/2" above top of loaf pan.
Bake in preheated oven at 400 degrees Fahrenheit (350 degrees convection) for
approximately 15 minutes. Reduce heat to 350 degrees (300 degrees convection)
and bake for another 35-45 minutes. You may have to cover the top of the loaf
with foil to avoid over-browning of the top. Bake until loaf tests done using
cake tester.
Remove loaf from oven; place on wire racks to cool about 10 minutes. Loaf
should slip easily out of pan when overturned now. Remove loaf from pan and
allow to cool thoroughly on wire rack.
NOTE: I find that the use of a baking stone makes a nicely finished crust on
the bottom, avoiding any soggy bits inside the loaf. If you are using a stone
or tiles, be sure that they are preheated thoroughly (e.g., at least 20-25
minutes) prior to placing the loaf on the stone or tiles.
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