Panettone

Last year i made Christmas Stollen and this year decided to try Panettone. The ingredients are pretty much the same, it is just the shape that determines the name of these bread. The significant difference is, Christmas Stollen is German and Panettone is Italian.

Ingredients:

Starter:

1/2 cup bread flour

3 ozs water

1/8 tsp instant yeast

Main Ingredients:

2 yolks

3 ozs water

2 ozs unsalted butter - melted

1 tbsp dark rum

1/2 tsp vanilla

1 tsp salt

3 tbsp sugar

All the Starter

1 tsp powdered milk

1 3/4 cups bread flour

1 1/2 tsp instant yeast

Dried Fruits:

1/4 cup raisins

1/4 cup mixed peels

1/4 cup cranberries

1 tsp fresh lemon zest

1 tsp fresh orange zest

Melted butter for glazing

Method:

Combine all ingredients for the starter and leave it to ferment for 12 - 16 hours.

Put all the main ingredients into the bread machine pan following the order as stated. Press the dough function and let the bread machine do the mixing and kneading and at the first beep, add in the fruits. Continue to complete the dough function.

Divide dough into desired weights and put them into appropriately sized pan or muffin cups.

Place them on a baking sheet and place baking sheet into a large trash bag to proof until double the size.

Glaze with melted butter.

Bake in preheated oven at 375f for 20 minutes or till golden brown.

Serves