Panettone I Good Recipes

Cook and World

Thursday, July 4, 2024

Panettone I

"This conventional Italian Christmas bread is perfect for dessert, afternoon tea or breakfast. Enjoy!"

Ingredients :

1 (.25 ounce) bundle active dry yeast
1 cup warm water (one hundred ten stages F/forty five degrees C)
1/four cup white sugar
2 eggs
half cup nonfat undeniable yogurt
1 teaspoon vanilla extract
1 tablespoon grated lemon zest
1/4 teaspoon salt
4 cups unbleached all-purpose flour
1/4 cup dried currants
1/four cup raisins
1 tablespoon confectioners' sugar
1 tablespoon butter, melted (non-compulsory)

Instructions :

Prep : 25M	Cook : 12M	Ready in : 2H40M

In a medium bowl, integrate yeast, water and sugar. Cover and allow stand 10 mins, or until foamy. Add eggs, yogurt, vanilla, lemon zest, and salt. Mix well. Stir in flour half cup at a time until dough bureaucracy right into a conceivable ball. Turn out onto a gently floured floor and knead for 5 to 10 minutes, including flour as important, until dough is soft and pliable, but not sticky. (May want up to 5 cups flour.) Place dough in a large, gently pan-sprayed bowl, cowl, and allow upward push in a heat place till doubled, about 1 hour.
Preheat oven to 350 ranges F (a hundred seventy five degrees C) and spray a round 8-inch cake pan with non-stick spray. In a small bowl, toss dried fruit with confectioners' sugar. Punch down dough in bowl, switch to floured floor, and knead in the fruit.
Form dough right into a ball, vicinity in organized cake pan, cover loosely with dish towel, and permit rise half-hour. (Loaf will upward push above the pan facets.) Brush with melted butter, if desired. Bake for 45 mins, or till loaf is golden brown and a toothpick inserted inside the middle comes out smooth. Makes 10 wedges.

Notes :

Reynolds® Aluminum foil can be used to keep meals moist, prepare dinner it evenly, and make clean-up easier.

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