With Thanksgiving being celebrated in most American homes, I felt the excitement rub off on me after I visited some food blogs. All the talk of good food pushed me into baking something spectacular. In the lieu of such delicious circumstances, the Fresh From the Oven November Challenge couldn’t have come up with a more appropriate challenge. Sarah of Maison Cupcakes challenged us to make the very popular Italian Panettone. This bread is eggy, ever so slightly sweet and full of buttery goodness. I added plenty of black raisins, chocolate chips and candied fruit in all my excitement. I even bought a special tumbler like mould to bake my Panettone since I couldn’t get hold of the traditional Panettone mould anywhere.
When I had a first look at the instructions, I felt intimidated beyond measure. I read it couple of times and it seemed like I could break it down into parts and implement it. This recipe required the dough to rise 4 times for an average 2 hours atleast. The baking time was broken down to 10 +40 minutes. All this was quite overwhelming considering my nascent approach towards bread making and the first mistake I committed was to follow the instructions blindly without tallying it with the ingredients list. In my haste I completely forgot to add the vanilla essence, citrus zest and two egg yolks as prescribed by the ingredient list. Unfortunately, the instructions fell short too. The part where the 2 egg yolks+citrus zest+ vanilla essence were to be added weren’t mentioned at all. I read it once, twice and thrice but my mind was more pre-occupied by the number of rises than taking note of whether all the ingredients have been incorporated or not. Ignorant, I continued in my pursuit of baking the Panettone. The results were less than impressive for obvious reasons. My dough did not rise at all inspite of the tediously long time I provided it. From that instant on, I was skeptical about the output. But I went ahead with it nevertheless and in the end I had a very ugly-looking but a delicious Panettone. Pardon me for the hideous pictures as my Panettone wasn’t an inspiring subject for photography.
Sarah was kind enough to add the missing instruction later but it was way too late for me to rectify. My Panettone was fabulously tasty but lacked the texture of the traditional Panettone.
Recipe for Panettone
Serves 1 large loaf
7g sachet dried yeast
400g strong white bread flour
75g caster sugar
2 large free range eggs plus 2 egg yolks at room temperature
3 tablespoons lukewarm water
half teaspoon vanilla extract
finely grated zest of one unwaxed orange and one unwaxed lemon
half teaspoon salt
175g softened unsalted butter
75g sultanas (I made up the weight with raisins too)
50g candied orange, diced or finely chopped
50g dark chocolate chips (or more fruit)
40g unsalted butter to finish
Makes enough to fill a 15cm tall cake tin or panettone mould. Bear this in mind if improvising with smaller round tins.
1. Mix 125g of the weighed flour with the yeast and sugar in a large mixing bowl or the bowl of an electric mixer and make a well in the centre. Mix the two whole eggs with the water and pour into the well. Stir in the egg yolks, vanilla and grated zest using your hand or dough hook. Gradually work in 175g flour plus the salt to make a soft sticky dough. ( I completely missed out this step because the original post missed it out too, but I should have checked and read well).
2. Using your hands or a dough hook, mix the flour into the liquid to make a smooth thick batter. Sprinkled a little of the remaining weighed flour over the top of the batter to prevent a skin forming then leave in a warm place for around an hour or until the batter is very bubbly.
3. Next add the softened butter and work in with your fingers or the dough hook on a slow speed. Beat until the butter is incorporated with no streaks.
4. Turn out the dough onto a floured surface and knead thoroughly by hand for ten minutes (or use the dough hook for 3-4 minutes) working in the remainder of the weighed flour to make a satiny soft pliable non-sticky dough. Depending on the flour, you may not need it all or you may need a little more. (Mine was fine).
5. Cover the bowl with cling film (I used a tea towel as well, mainly because it feels “rustic”) and leave to rise at room temperature until doubled in size, probably 2 to 2.5 hours. Don’t leave in a very warm place as the butter will melt.
6. Next uncover the dough and punch down to deflate. Cover again and let it double in size again (1 to 1.5 hours although I left mine 2 whilst we had Sunday lunch).
7. Meanwhile combine the sultanas with the chopped peel and chocolate chips. Stir in a teaspoon of flour to stop it clumping in the dough.
8. Prepare the tin by lining with parchment paper. The paper should extend 5cm higher than the height of the tin.
9. Punch down the risen dough again and turn onto a floured surface; sprinkle the fruit and chocolate mixture on top and work into the dough gently until evenly distributed.
10. Shape the dough into a ball and gently drop into the prepared tin. Cut a cross into the top. Lay a sheet of cling-film loosely over the top of the tin and leave for another hour or so until doubled in size again.
11. Towards the end of the rising time, preheat the oven to 200c / 400f / gas 6. When ready to bake, melt 15g of the butter for finishing and brush it over the risen dough. Put a knob of butter in the centre of the cross.
12. Bake for 10 minutes or until just starting to colour, then brush again with melted butter. Reduce the temperature to 180c / 350f / gas 4 and bake for a further 40 minutes until a good golden brown and a skewer inserted to the centre comes out clean. (My loaf was going very brown after 30 mins and I had to cover with foil to stop it burning).
13. Remove from the oven and place the tin on a wire rack. Allow to cool for a few minutes before teasing it out of the tin. If your crust is fragile allow to cool further before removing from tin.
14. Cool completely before slicing.
This experience has been an enlightening one and I understand more than ever why only bread makers are called ‘ Artisans’ and no other branch of baking is revered so much. I have learnt a lot from this experience and wish to make the Panettone once again and see how I fare.