Panettone Christmas Bread Food

EASY HOMEMADE ITALIAN CHRISTMAS BREAD PANETTONE RECIPE

Steps:

• Pour milk in a small bowl and sprinkle the yeast over it. Stir and cover. Let it sit for 7-8 minutes.
• Pour hot water over the raisins. Let them soak for 15 minutes. Train.
• In the bowl of a stand mixer, whisk together 3 eggs, sugar, vanilla, lemon juice, orange liqueur, lemon zest and orange zest. Add the milk yeast mixture.
• Switch to the hook attachment and add the flour and salt. Mix for 4- 5 minutes, then add the melted butter and mix until combined. Add the raisins and candied orange peel. Mix to combine.
• Spray a large bowl with cooking spray. Set aside.
• Transfer the dough to a floured surface and shape into a ball. Place in the bowl. Cover with plastic wrap. Let it rise in a warm place for 1 - 1 1/2 hours, until it doubles its size.
• Spray a 7-8 onch panettone mold with cooking spray.
• After the dough has risen, dump it onto a floured surface and shape into a ball. Transfer to the mold. Cut a cross on top and brush with some melted butter or just spray with the cooking spray. Cover with plastic wrap and let it rise for one more hour, until it doubles (almost triples) its size.
• Preheat oven to 350 F. Place the panettone mold on a baking sheet. Brush with egg wash (egg + 1 tbsp water) and bake for 40 -45 minutes, until toothpick inserted comes out clean and the top is golden brown. In the process of baking, if the panettone starts to brown too quickly, you can cover it with foil, to prevent burning.
• Transfer to a wire rack and let it cool completely. Store tightly wrapped in plastic wrap.

PANETTONE RECIPE (ITALIAN CHRISTMAS BREAD)

Steps:

• Make the starter the night before you want to bake the panettone. Add your starter ingredients to the bowl of a stand mixer or a medium mixing bowl. Stir with a spoon to combine. Cover the bowl with plastic wrap and a towel and let it sit at room temperature overnight (8-12 hours).
• Soak your raisins overnight at room temperature by adding them to a small bowl with the rum and covering them. See notes.
• The next day, make your dough by adding your dough ingredients (not the raisins and zest yet) to the bowl with the starter. For the flour, start with 2 1/2 cups and add the rest of your dough ingredients.
• Using the paddle attachment of a stand mixer, mix the dough for about 30 seconds. Switch to the dough hook attachment and knead the dough for 15 minutes (I use speed 2 on my KitchenAid.) After a few minutes of kneading, if the dough isn't coming together, add 1/4 cup of flour, scrape the bowl and hook, and knead some more. The dough will be sticky and won't completely clear the sides of the bowl. It's okay if there's still a 3-inch circle of dough sticking to the bottom of the bowl.
• Add up to another 1/4 cup of flour only if your dough still isn't coming together. (Adding too much flour will make your panettone dry, so just add enough so you can work with the dough.)
• While your dough is kneading in your stand mixer, drain any excess rum from your raisins. Rinse and dry your orange and lemon. Zest the orange and lemon.
• When your dough is finished kneading, add in your raisins and zest. Keep the dough hook but use the lowest setting to stir in the fruit until combined, about 1-2 minutes.
• Gather the dough in a ball. You can leave it in the mixing bowl to rise or transfer it to a clean bowl, if you wish. Cover the bowl with plastic wrap and a towel and let the dough rise for 1 1/2 hours in a draft-free spot (I like to set it in my microwave) until puffy.
• Once the dough has risen, it's time to add it to your greased panettone pan (6 or 7-inches tall) or other straight-sided, tall 1 1/2 quart-to-2-quart pan. You also could use a paper panettone mold.
• Let the dough rise again in the pan or mold for another hour, covered with plastic and a towel.
• Move your top oven rack down to a lower position to allow room for your panettone pan. Heat your oven to 400 degrees F.
• While the oven is heating, beat one egg in a measuring cup or small bowl. Brush the egg wash onto your panettone dough. (You won't need all of the egg.)
• When the oven is ready, bake your panettone for 10 minutes at 400. (Note, if you're using a panettone paper mold, you should only heat it to 390.)
• After 10 minutes, reduce the temperature to 375 degrees F. Bake at 375 for 10 minutes.
• Reduce the heat to 350 degrees F and bake the panettone for another 25-30 minutes. If your crust is browning too quickly, you can tent it with foil.
• Remove the panettone from the oven and insert a cake tester or toothpick to make sure it's done. If using a paper mold, the panettone can stay in the mold. If using a pan, let the panettone rest for five minutes, then invert it onto a cooling rack. Turn the panettone right side up and let it cool completely before dusting it with confectioners sugar and slicing it.
• The panettone is freshest on the first day. You can freeze the cooled panettone by wrapping it in plastic then placing it in a freezer bag (slice it first if you wish) to keep it fresh.
• If you prefer to store leftover panettone at room temperature, wrap it tightly in plastic. (It helps to add a wedge of apple in there to keep it moist.) Then place the wrapped panettone in a sealed plastic bag. It should be eaten the next day or two before it gets too dry. Warming it a bit in the microwave helps to make it softer. You also can make French toast with the leftover panettone.

PANETTONE

Steps:

• Sprinkle yeast over milk in the bowl of a mixer fitted with the dough-hook attachment. Let stand until foamy, about 5 minutes. Sprinkle 2 ounces flour (about 1/2 cup) and 1 tablespoon granulated sugar over top. Cover with plastic, and let stand for 1 hour.
• Add remaining 12 ounces flour and 3 tablespoons granulated sugar, the beaten eggs, and the salt. Mix together on medium speed until dough forms a smooth, stiff ball, about 5 minutes. Add butter, 1 tablespoon at a time, mixing well after each addition. Mix dough on medium-high speed for 5 minutes. Reduce speed to low, and add extracts, orange peel, and raisins. Mix until combined.
• Turn out dough onto a clean surface, and form into a ball. Transfer to a lightly oiled bowl. Cover with plastic, and refrigerate overnight.
• Bring dough to room temperature, and divide in half. Form each half into a ball; place each in a 5 1/4-by-3 3/4-inch paper panettone mold or a small brown paper bag that has been rolled down to about 5 inches. Transfer to a baking sheet. Cover with plastic wrap and let stand in a warm place until doubled in volume, about 2 hours.
• Preheat oven to 350 degrees. Lightly beat remaining egg. Brush egg wash onto panettone dough, and sprinkle with pearl sugar and almonds. Bake until golden brown, about 50 minutes.
• Remove molds from oven, and run two wooden skewers horizontally through the center of each panettone loaf. Hang loaves upside down by propping ends of each skewer on 2 large heavy canisters or cans. Let cool completely.

PANETTONE [ITALIAN CHRISTMAS BREAD]

Steps:

• In a small bowl, combine the raisins with the rum and 2 tablespoons of hot water. Allow to soak at room temperature, stirring occasionally, until the raisins are plump and most of the liquid has been absorbed, at least 8 hours or overnight.
• In a stand mixer fitted with a paddle attachment, mix together the flour, sugar, yeast, salt, lemon zest and vanilla bean on low speed until combined. In a medium bowl, whisk together the eggs, tepid water and honey. With the mixer on low speed, pour the egg mixture into the flour mixture. Increase the speed to medium-low and mix until all of the ingredients are combined. Add the softened butter, 1 tablespoon at a time, mixing until incorporated before adding more. Increase the speed to medium-high and beat until the dough is smooth and elastic, about 8 minutes.
• Drain the raisins, discard the soaking liquid, and stir together with the candied citron and 1 tablespoon of melted butter. Stir this mixture into the dough with a wooden spoon.
• Place the dough in a large bowl, cover with plastic wrap, and let rise in a cold oven with the door closed until it has nearly tripled in volume, 12 to 15 hours.
• Locate and discard the vanilla bean, then sprinkle the dough lightly with flour and scrape out onto a lightly floured surface. Sprinkle a bit more flour onto the dough, then fold the edges of the dough in towards the center, forming a loose ball, and place, seam-side down, into the panettone mold. Cover with a damp kitchen towel (not terry cloth) and let rise in a draft-free place at warm room temperature until the dough is just above the top of the mold, 3 to 5 hours.
• Preheat oven to 370 degrees F.
• Place the dough-filled panettone mold on a baking sheet. Use a very sharp serrated knife to score an "X" across the entire surface of the dough. Place the 1 tablespoon chilled butter in the center of the X and bake until a wooden skewer inserted into the center comes out slightly moist but not wet, 60 to 75 minutes (the panettone will be very dark).
• Remove from the oven and pierce 12-inch metal or wooden skewers all the way through the panettone (including the paper) 4 inches apart and 1 inch from the bottom so the skewers are parallel. Hang the panettone upside down over a large stockpot and cool completely before cutting. To store the panettone, wrap tightly in plastic wrap, then either place in a resealable plastic bag, or wrap again in foil. The bread will keep at room temperature for up to 1 week. (I have not tried freezing the bread, but I believe it would freeze well, wrapped in plastic, then foil, then placed in a resealable bag.)

PANETTONE CHRISTMAS BREAD FOR THE BREAD MACHINE

Steps:

• Add all ingredients in order giving except the fruit.
• Add fruit in on the "add in" beep on "sweet bread" setting on "light crust".

EASY ITALIAN CHRISTMAS BREAD (PANETTONE)

Steps:

• Preheat your oven to 104°F (40°C) and turn off the heat but leave the oven light on.
• Transfer the yeast, one tablespoon of the flour and one tablespoon of the sugar to a small bowl and mix to combine. Add the warm milk, stir to combine and let it foam for 5-10 minutes.
• In the bowl of your electric mixer add the rest of the flour, the sugar, the zest, and the salt and mix to combine. Add the eggs, the yeast mixture, and the vanilla and mix with the dough attachment until all of the flour is absorbed. Cover the bowl with cling film and let it rest in the oven until the dough is tripled in volume (2-4 hours).
• Deflate the dough and knead with the dough attachment for 5 minutes. Start adding the butter gradually until incorporated. You may have to stop and scrape the bowl a few times. The dough will be very soft. Continue kneading until it becomes very elastic and smooth. Add the dried fruit (and the chocolate chips, if using) and knead for one more minute.
• Oil your hands and your working surface (or rub them with some butter). Transfer the dough to your working surface and shape a ball. Transfer the ball to the Panettone mold, and score a cross with a sharp knife. Brush the surface with some milk or melted butter, cover with cling film and let it rest in the oven until tripled in volume (it is best to use a ruler and measure the height of the dough before and after the rise). It should take 2-3 hours.
• When the Panettone is almost ready, take it out of the oven and remove the cling film. Preheat your oven to 350°F (175°C) and bake for 45-50 minutes or until a wooden skewer inserted in the middle comes out clean (it can take longer if you use a cake pan). Cover the surface with foil if you notice it browns too fast. Take it off the oven and let it cool on a rack. Slice and eat!

PERFECT ITALIAN PANETTONE MADE IN A BREAD MACHINE AND BAKED IN THE OVEN

Steps:

• Place the water, egg yolks, vanilla, and grated peel into the bread machine first. Next add the sugar, salt, flour and pieces of butter around the outside of the metal pan on top of the flour (see photo below). Make an indentation in the flour and add the yeast. Start the bread machine on "dough" setting.
• When the machine beeps to add additional ingredients to the dough, toss in the sultanas and raisins, and allow the cycle to finish. Keep an eye on the dough after it's finished and allow to rise until doubled in size. (Alternatively, you can remove the dough and put it in a large sealed container and allow to rise in the refrigerator overnight.)
• Cut a circle of parchment paper to line the bottom of the 6" pan; butter or spray the circle of paper and place it in the bottom of the pan.
• Cut another piece of parchment to line the inside of the brown paper bag after you have cut the bottom out of the bag.
• Fold the top edge down to form a cuff then butter or spray (I used a coconut oil spray as it's much easier than using butter) the inside of the parchment. It should be about 6.5" tall when finished. Place the paper case in the pan.
• Once the dough has doubled in size, punch it down and knead into a ball then place it into the pan/paper case and allow to rise until almost doubled. Preheat the oven to 350°F/175°C.
• While the oven is heating, brush the top of the panettone dough with the beaten egg white and sprinkle with the crushed sugar cubes.
• Bake for 30 minutes, then reduce heat to 325°F/160°C and continue to bake until a long, thin skewer comes out clean (about another half an hour). If the top browns too quickly, cover with aluminum foil. Remove from oven and allow to cool in pan for about 15 minutes.
• After 15 minutes, remove the panettone from the pan (my bag slipped right off). Place on rack until completely cool. Cut into tall slices and serve.

30 BEST CHRISTMAS BREADS FROM AROUND THE WORLD

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Christmas bread in 30 minutes or less!

TRADITIONAL ITALIAN PANETTONE

Steps:

• Combine the starter ingredients in a medium-size bowl.
• Cover and allow to rest on the counter overnight (8 to 10 hours.)
• Dissolve the yeast in the warm water in a large bowl or the bowl for your stand mixer. Allow to sit for ten minutes.
• Add remaining ingredients to the bowl, with the exception of the fruits and zest. Mix together by hand or with a dough hook on a stand mixer until you have a soft, smooth dough.
• Cover the dough and allow to rise until it is puffy, about 1 to 1 ½ hours.
• Lightly grease a panettone bread mold.
• Gently deflate the dough. Then, knead in the fruits and zest by hand or with a dough hook on a stand mixer.
• Shape the dough into a ball. Place into the prepared panettone mold. Cover and allow the dough to rise until its highest point has just crested over the rim of the baking mold, about 1 hour.
• Preheat the oven to 400 degrees. Bake the bread for 10 minutes. Reduce the temperature to 375 degrees and bake for an additional 10 minutes. Finally, reduce the oven to 350 degrees and finish baking for 25 to 30 minutes. If you notice the crust beginning to brown, tent tin foil over the loaf. When done, the internal temperature will be 190 degrees.
• Cool the loaf completely before storing in an airtight container for up to one week or in the freezer for up to 6 months.
• Place the water, eggs, vanilla and orange zest into the bread machine. Next, add the sugar, salt, and flour. [More on how to zest oranges here.]
• Dot the butter around the flour. Make an indentation into the flour and add the yeast.
• Start the bread machine using the "dough" setting.
• Before the final kneading cycle, add the remaining ingredients to the dough and allow the kneading cycle to finish.
• Remove the dough and place in a prepared panettone baking mold.
• Allow to rise and bake as previously directed.

PANETTONE CHRISTMAS BREAD

Steps:

• Combine warm water, milk, sugar and yeast in bowl of stand mixer. Let stand until yeast begins to bubble, about 5 minutes.
• Add 1 ½ cup flour, salt, butter, oil and vanilla. Beat with paddle attachment until smooth.
• Add eggs and remaining flour, beat until smooth.
• Add fruit, beat until combined. Dough will be quite soft. Beat with paddle attachment until dough is smooth and elastic - about 5 minutes.
• Remove paddle and bowl from mixer. Leave paddle in bowl and spray top of dough with vegetable oil spray; cover with plastic wrap. Allow to rise in a warm place until double in bulk, about 45 minutes.
• Meanwhile, prepare baking pan by greasing with butter or spray, and line with buttered parchment paper. Allow paper to make a 2" collar above edge of pan.
• When dough has risen, place bowl and paddle back onto mixer. Beat with mixer for 1 minute to punch down and redistribute yeast. Using a silicone spatula sprayed with non-stick spray, turn dough into prepared pan. Smooth top with wet spatula.
• Cover loosely with oiled plastic wrap. Allow to rise for about an hour in a warm place until doubled, and the dough retains the imprint of your fingertip when lightly pressed.
• One half hour after setting loaf to rise, preheat oven to 375 degrees F.
• Bake fully risen loaf in center of oven for 30 to 50 minutes, until dark golden brown and temperature in center of loaf is 200 degrees F when checked with an instant-read probe thermometer.
• Turn out of pan right away, and cool on a rack. Remove paper while loaf is still quite warm so it will come off smoothly.
• Can be sliced and served as-is, toasted for breakfast, or used in bread pudding or French toast.

PANETTONE I

Steps:

• In a medium bowl, combine yeast, water and sugar. Cover and let stand 10 minutes, or until foamy. Add eggs, yogurt, vanilla, lemon zest, and salt. Mix well. Stir in flour 1/2 cup at a time until dough forms into a manageable ball. Turn out onto a lightly floured surface and knead for 5 to 10 minutes, adding flour as necessary, until dough is soft and pliable, but not sticky. (May need up to 5 cups flour.) Place dough in a large, lightly pan-sprayed bowl, cover, and let rise in a warm place until doubled, about 1 hour.
• Preheat oven to 350 degrees F (175 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, transfer to floured surface, and knead in the fruit.
• Form dough into a ball, place in prepared cake pan, cover loosely with dish towel, and let rise 30 minutes. (Loaf will rise above the pan sides.) Brush with melted butter, if desired. Bake for 45 minutes, or until loaf is golden brown and a toothpick inserted in the center comes out clean. Makes 10 wedges.