- 3/4 cup [190 mL] raisins
- 2 tablespoons [30 mL] candied orange and lemon peel, chopped
- 2 tablespoons [30 mL] rum or orange juice
- 2 teaspoons [4.6 g] active dry yeast
- 1 teaspoon [5 g] sugar
- 2 tablespoons [30 mL] lukewarm water
- 4 cups [560 g] flour
- 1/4 cup [60 g] butter, cut into pieces
- 3 eggs, slightly beaten
- 1/4 cup [60 g] sugar
- 1/2 cup [125 mL] lukewarm milk
- Flour
- Milk
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- Butter and flour a 'panetonne' pan or an 8-inch [20-cm] fancy tube cake pan.
- Into a bowl, mix together raisins, candied orange and lemon peel, rum or orange juice.
- Reserve.
- Into a clean bowl, mix together yeast, 1 teaspoon [5 g] sugar and lukewarm water, until smooth.
- Cover with plastic wrap; set aside for 15 minutes into a just warm environment, such as the oven with only the pilot light on.
- Into a clean bowl, sift flour.
- Cut butter pieces into flour, using a pastry cutter, until it resembles small grains.
- Add raisins mixture; stir, using a wooden spoon, until well mixed.
- Mix together beaten eggs, remaining 1/4 cup [60 g] sugar and lukewarm milk.
- Add to yeast mixture.
- Make a well in the center of the flour; pour in yeast mixture.
- Using a knife, mix yeast mixture into flour, until dough is smooth and damp.
- Cover with plastic wrap; leave to rise for approximately 45 minutes into a warm environment [the oven, with only the pilot light on].
- Into a bowl, knead dough with your hands.
- Add a little flour, if needed to get dough away from the sides of the bowl.
- Transfer into buttered, floured pan.
- Cover with plastic wrap; leave to rise in the oven, with only the pilot light on, for another 45 minutes, or until dough is well risen.
- Remove from oven.
- Preheat oven to 400°F [200°C].
- Brush bread with milk; bake bread into preheated oven for 10 minutes.
- Lower oven temperature to 350°F [180°C]; bake for 40 minutes more.
- Unmold bread; cool onto a wire rack.
- Well wrap cooled 'panettone', as it dries out fast.
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