From: (Julian Macassey)
Subject: Re: Italian Panetonne Bread
Message-ID: <>
Date: Tue, 3 Dec 1996 14:48:09 GMT

2 teaspoons dry yeast or a half cake of fresh
1/2 cup warm water
1/2 cup unbleached all purpose flour

2 tablespoons unsalted butter (room temp)
4 teaspoons sugar
1 egg
2/3 cup unbleached all purpose flour

4 tablespoons unsalted butter (room temp)
1/4 cup of sugar
1 egg
2 egg yolks
1 teaspoon vanilla extract
2 teaspoons honey
pinch of salt
grated zest of 1 orange
grated zest of 1 lemon
2 tablespoons chopped candied orange rind
2 tablespoons chopped candied lemon rind
1/2 cup raisins, soaked in hot water for 30 minutes and drained
1 to 1 1/2 cups unbleached all purpose flour

You need a Panetone pan to make the loaf in. In the U.S., you can
use what I use which is a 2lb coffee can.

In a bowl stir the yeast and water.  Add flour and mix to a smooth
batter. Cover and leave until doubled, about an hour.

Cream the butter and sugar. Add the egg. Stir in the yeast mixture.
Beat until smooth (A hand mixer helps here). Stir in the flour and
continue mixing until it is smooth and consistent. The dough should
now be stiff, sticky, smooth and elastic. Put in a larger bowl.
Cover and let rise until doubled - this can take up to 5 hours.

Cream the butter and sugar - a hand held mixer helps here. Add the
whole egg and the egg yolks Beat again until thoroughly mixed. Add
the vanilla, honey, salt and citrus zests. Fold in.

Beat this into the first dough which is waiting in the larger bowl.
Beat until smooth and consistent. Fold in the fruit. Stir in one
cup of flour.

Knead for 10 minutes on a floured surface. Add flour if needed.
You should make a soft, very smooth, elastic dough.

Make into a ball and coat with olive oil. Place in a large covered
bowl. Let rise until tripled - this will take up to five hours.

Take the Panetone mold and grease the iside with butter - I prefer
to spray Pam or some similar "baker's mold release" in the mold.
Dust the mold with flour. Cut some parchment paper (Greaseproof
UK) to fit in the bottom of the mold.

Punch down the dough by folding it in to itself. Do not totally
flatten. Place the dough ball in the mold and slash the top with
a knife in an X pattern, 1/2-inch deep.

Cover the mold with a damp cloth and let rise until doubled - up
to four hours.

Use an oven at 400F (200C) . Recut the X lines. Bake for 10 mins
at 400, then reduce to 350F (175C) for about 40 mins. you can test
doneness using a stick to see if the center is dry - as you would
a regular cake.

When done remove from the oven and allow to cool in the mold for
30 mins. Then slide the Panetone out of the mold and allow to cool
on its side. Turn it every 15 mins until room temperature.

Panettone 04SearchPanettone 06 archive © 1993-1999 Stephanie da Silva
Web pages © 1995-1999 Peter da Silva

Index created Tue Sep 7 15:42:35 CDT 1999