Panettone

[funnybone]

I have some recipes for Panettone (including Martha's baked in paper bags) and a couple made in the bread machine.

Does anyone have any favorites they make? What do you find is the best thing to bake them in? Please share.


For anyone interested, here is Martha's recipe:


* Exported from MasterCook *

Panettone

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup warm water (100° to 110°)
2 packages active dry yeast
4 cups all-purpose flour
1/2 cup warm milk
2/3 cup sugar
4 large eggs
2 large egg yolks
1 teaspoon vanilla extract
12 tablespoons unsalted butter -- (1 1/2 sticks)
2 cups mixed dried and candied fruit
Zest of 1 lemon
Zest of 1 orange
Canola oil -- for bowl
2 tablespoons melted unsalted butter -- for paper bags
1 large egg yolk
1 tablespoon heavy cream


1. To make the sponge, warm a small bowl by rinsing it with hot water. Pour in warm water, and sprinkle 1 package yeast on it. Let stand until yeast has dissolved. Stir in 1/2 cup flour, cover with plastic wrap, and let stand until doubled, about 30 minutes.

2. Sprinkle remaining package yeast over warm milk. Let stand until dissolved.

3. Beat together sugar, eggs, egg yolks, and vanilla. Mix in yeast-milk mixture. Add sponge, and stir until well incorporated.

4. In the bowl of an electric mixer fitted with the paddle attachment, combine butter and remaining 3 1/2 cups flour until crumbly. Slowly pour in egg mixture, and beat on high speed for 3 to 4 minutes, until dough is elastic-looking and long strands form. Beat in fruit and zests. Turn dough into an oiled bowl, cover with plastic wrap, and leave in a warm place to rise until doubled, 2 to 3 hours.

5. Fold down tops of bags to form a 3-inch cuff. Brush inside and out with melted butter.

6. Turn out dough onto a lightly floured board and knead a few times to deflate. Divide dough into three pieces. Roll each into a ball, and drop into prepared bags. Place bags on a baking sheet about 4 inches apart, and cover loosely with plastic wrap. Leave in a warm place to rise until doubled again, about 2 hours.

7. Heat oven to 400°. Carefully cut an X in the top of each loaf with oiled scissors. In a small bowl, whisk together the egg yolk and heavy cream to make an egg wash. Brush top of each loaf with egg wash. Place baking sheet in bottom third of oven. After 10 minutes, lower heat to 375°. Bake for 30 more minutes; if tops get too brown while baking, cover with foil. Loaves are done when a wooden skewer inserted into centers comes out clean. Cool on a wire rack.


Makes 3 small loaves

You will need three 3 3/8-by-7-inch brown paper bags to make this recipe.


Yield:
"3 Loaves"

[funnybone]

Nobody out there makes Panettone? Just moving this up.

[RebeccaT]

funnybone, I LOVE pannetone! I had never seen it before I studied abroad and went to Italy during the holidays, and have only seen it a few places in the states. Williams-Sonoma sells a wonderful one made with chestnuts. It has never occurred to me to try making it myself! I am afraid of yeast breads (see Thanksgiving thread regarding my yeast biscuit disaster!) but this might be fun to attempt.

So why the paper bag?

[funnybone]

Frankly, I have never made it myself. I've had recipes, but never done it. We used to buy Panettone in Toronto all the time when we lived there, and we ususally go back at Thanksgiving and bring some back. Toronto supposedly has the largest population of Italians outside of Rome, so there is no shortage of Italian foods there. This year, we did not go, so I am really missing it. I don't want to bother with anyone sending me any, so my thought was to make it.

Martha's recipe is more like the kind we used to get - no nuts. The one we bought was round and had a paper bottom and liner around the bread, so I guess that is why she suggests paper bags. I was hoping someone had some others, but I guess it isn't all that popular in most US places. It's funny how I have not seen them in the Grocery stores around here, yet Marshall's has them (but not the kind I like). Go figure.

[RebeccaT]

I've seen them in Marshall's too, but I don't completely trust them... they sell last season's clothing, so who's to say that they aren't selling last season's panettone?? :rolleyes:

If you have a WS in your area, you may want to go in there and try theirs. They often have samples (picture me, hanging out by the display hoping no one will notice that I have taken my fourth sample!!:o ) They chestnuts in theirs are kind of soft, and really tasty.

Are you feeling brave? Do you think you might try to make it? If you do and it turns out well, I may give it a try too!!

[green1]

Ditto on the Williams-Sonoma panettone! I am already on my second one. It is very addicting. The wonderful aroma when you first open it, is amazing!

[Mamasue]

Funnybone.....You will find Panetone stacked on shelves in markets such as Italian ones or gourmet type ones. I made one years ago because of interest (like you) and believe I used a large coffee can (2 pound size). You need something that can give your bread height. I don't remember adding a band of paper around the top for more height, but I am sure you can do it like making souffles. Making Panetone is more a less a whole day process and if I had more time during the Christmas season I would add it to my list. The store bought ones are good but of course not as good as home made. Good Luck and give it a shot. At least you can say that you tried it! Right! :D

[funnybone]

Thanks for your help. No Italian stores around here (that I am aware of). The Panettone I see around have cream fillings, or other things that just isn't what I am wanting. WS is about an hour away, at the King of Prussia Mall, and I am not going anywhere near there this time of year. I guess I could order some. I'll try to bake them first. This recipe really doesn't look as tedious as others that call for the "sponge" to sit for 24 hours.

So, I'm planning on baking that Panettone this weekend, but I cannot find the size of bags Martha is asking for. I guess I will have to make them in other sizes, and adjust the times. If anyone is interested, here is a picture of the finished recipe.

http://a444.g.akamai.net/7/444/703/20010810213304/www.marthastewart.com/images/content/recipe/bread_00061_t.jpg


I don't have any coffee tins, so that isn't an option.

Thanks again.

[funnybone]

Ouch, I just checked WS's website and the Panettone is $26 !! I used to buy it for $5 CANADIAN, so that is about $3.25 US. I could have my sister ship me out some for way less.

http://a1412.g.akamai.net/7/1412/243/0065/www.williams-sonoma.com/wsecimgs/ws_products_v11/H/N/s25660-0hm.jpg

I guess the tin is worth some money too! LOL

[donleyk]

Thanks for the visual(s). I wasn't going to confess my ignorance. Oh well!

Anyway, these look delightful! I may just try it. Thanks for the post. I am always looking for unique baked items.

Funnybone, you mentioned recipes for the bread maker. If you have time, would you post one...? Thanks much!

[RebeccaT]

funnybone, do you have a Cost Plus near you? I was just in there today, and they had some nice looking ones.

What an odd size paper bag! I wonder where one finds those? And WHY does Martha have to use things that are so hard to find? Sometimes I think that she does it on purpose...

[Grace]

They sell Panettone here in our regular grocery stores, among the seasonal items (boxed nuts, fruit baskets, etc.), which is for us is usually displayed in the produce section, although I have occasionally seen big displays of them elsewhere in the store too. Keep your eye out, you may just run into them.

There is an Italian Restaurant that sells them at Christmas here too, so that may be an option as well. Good luck in your search!

[funnybone]

No Cost Plus here. But like I've said, the ones I have seen so far are not what I am looking for.

Anyway, here are two bread machine recipes and another variation as well.


* Exported from MasterCook *

Panettone (1 1/2-Pound Recipe)

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Bread Machine Recipes Fleischmann's Yeast
Sweet Breads and Coffee Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup plus 2 tablespoons milk
1 large egg
2 tablespoons butter or margarine -- cut-up
1 teaspoon salt
3 cups bread flour
1/3 cup coarsely chopped dried or candied
pineapple
1/3 cup chopped candied citron -- drained of syrup
1 1/2 teaspoons anise seed -- crushed
2 teaspoons Fleischmann's® Bread Machine Yeast

Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer, adding pineapple and citron with flour.

Select Basic/White cycle. Use Medium or Light crust color. Do not use delay cycles. Adjust dough consistency, if needed, according to the "Note" below. Remove baked bread from pan and cool on wire rack.

Cuisine:
"Italian"
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"1 Loaf"




* Exported from MasterCook *

Chocolate Panettone (1 1/2-Pound Recipe)

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Bread Machine Recipes Desserts
Fleischmann's Yeast Sweet Breads and Coffee Cakes


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup milk
1/4 cup water
1 egg
Egg yolk
5 tablespoons butter or margarine
1/2 teaspoon salt
3 cups bread flour
3 tablespoons sugar
2 teaspoons Fleischmann's® Rapid Rise Yeast
1/2 cup semi-sweet chocolate morsels
1/2 cup blanched slivered almonds
3 tablespoons finely chopped candied red cherries
Powdered sugar

Select loaf size recommended by the manufacturer of your machine.

Measure milk, water, egg, butter, salt, flour, sugar and yeast into bread machine pan in the order that the bread machine manufacturer suggests.

Process in fruit/nut cycle or basic cycle on lightest crust setting.* Add chocolate morsels, almonds and cherries at the beep or during the last 5 or 10 minutes of the last kneading cycle. Remove baked bread from pan; cool on wire rack. Sift powdered sugar over bread.

Makes 1 large loaf

Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"1 Loaf"





* Exported from MasterCook *

Panettone

Recipe By : www.robinhood.ca
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tsp sugar
1 cup water -- warm
2 envelope active dry yeast (2 1/4 tsp) -- (8 g)
1/2 cup sugar
1/2 cup butter or margarine -- melted
2 tsp salt
1 tsp lemon rind -- grated
6 cups Bread Flour
4 eggs
1 cup raisins
3/4 cup mixed candied fruit -- chopped
1/3 cup pine nuts or slivered almonds
butter -- melted
icing sugar -- (optional)


DISSOLVE 1 tsp (5 mL) sugar in warm water in large bowl. Sprinkle in yeast. Let stand 10 minutes, then stir well.

ADD 1/2 cup (125 mL) sugar, melted butter, salt, lemon rind and 2 cups (500 mL) flour. Beat with wooden spoon or electric mixer until smooth and elastic. ADD 2 cups (500 mL) more flour and eggs; beat 3 minutes. STIR in almost all remaining flour, using enough to make a soft dough

KNEAD dough on floured board until smooth and elastic (about 8 minutes).

PLACE in lightly greased bowl. Turn dough to grease top. Cover with greased waxed paper and tea towel.

LET RISE in warm place (75° - 85°F/24° - 29°C) until doubled (about 2 hours).

PUNCH DOWN. Turn out onto lightly floured board and knead in fruit and nuts. Divide dough into 2 equal portions.

SHAPE into round loaves and place in two well greased 8" (20 cm) deep round cake pans. Cover with tea towel and let rise in warm place until doubled (1 - 1 1/2 hours).

BAKE at 350°F (180°C) for 35 - 45 minutes. Cover with foil if browning occurs. Remove from pans immediately. Brush lightly with melted butter. Cool on wire racks. Dust with icing sugar before serving, if desired.

Makes: 2 round loaves


NOTES :
Panettone, a delicious Italian holiday tradition, looks as delectable as it tastes. Use this colourful bread as a dazzling centre piece to brighten your own table or to spread the spirit of the season.

Not sure what to take to an upcoming party? Panettone makes a lovely hostess gift for any holiday get-together. Simply wrap bread in coloured cellophane and tie with a big red bow. Your offering will truly stand out. For a busy party season, double your recipe and freeze extra loaves until the day of the event. One and all will joyfully experience your holiday cheer. The spirit of giving couldn't be any easier or more delicious.

[donleyk]

Thanks so much!

[Mamasue]

funnybone....the bags that Martha uses...aren't they sandwich bags (to make the small panetones)...maybe I am wrong. Also, Panetone does not have cream fillings...ever that I know of. Panetone is a sweet dough with citron and raisins usually added to the dough.

I would be happy to locate a Panetone and mail you one. Just let me know...:)

[funnybone]

Originally posted by Mamasue
funnybone....the bags that Martha uses...aren't they sandwich bags (to make the small panetones)...maybe I am wrong. Also, Panetone does not have cream fillings...ever that I know of. Panetone is a sweet dough with citron and raisins usually added to the dough.

I would be happy to locate a Panetone and mail you one. Just let me know...:)

The bags she uses are larger than the sandwich bags I have. They are the same depth, but the width is about 2" smaller. I'm sure the grocery store has that size they bag things in, so if worse came to worse, I could ask them for some. But, I think I will bake them in something else instead. I think I will use a springform pan, and just use a paper bag as a liner to make it taller. I really want a bigger Panettone anyway, rather than 3 smaller ones. If one is not sufficient, then I will make two.

I appreciate your offer to mail me one :), however, that won't be necessary. I think this recipe will work fine. Or, if I am desperate, I will just have my sister send the one I really like. Thanks again though!

I agree with Panettone's not having cream fillings, but I have seen versions here that have them. Maybe they have a different name on the box, but I didn't really pay attention to it. I will be out tomorrow, so I will check to see what is out there now. I really haven't looked that hard in the past week.

[Mamasue]

Okay sweetie....my offer still stands if you want one...just give me a jingle!

I just thought of something. You could use a few small coffee cans or something of that size. Maybe some friends could help you in that department. Good Luck anyway! :D

[drloverde]

So I just read the whole thread about the Panettone. My husband is Itallian and I would love to surprise him and make one for Christmas Eve.

I love the chocolate one that I read deep into this thread. However, I don't have a bread machine. Can someone give me a recipe for Chocolate Panettone without a bread machine?

Thanks,
Dena.

[funnybone]

I am moving this up to REMIND myself to bake this on Friday - FINALLY!!! This week has been hectic with the cookie exchange, kids concerts, parties at school, etc. I need a break and bake this thing!!!

drloverde, as for the Chocolate Panettone, you basically take the bread machine recipe and just make it by hand, following the rules for baking bread, or other Panettone. Or here is a recipe I have on MC that you could try. I'm sure you can leave out the almonds if you don't like them.


* Exported from MasterCook *

Chocolate Almond Panettone

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Fleischmann's Yeast Sweet Breads and Coffee Cakes


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups all-purpose flour (3 to 3 1/2 cups)
1/3 cup sugar
1 package Fleischmann's® Quick-Rise Yeast
3/4 teaspoon salt
3/4 cup evaporated milk
1/3 cup butter or margarine
1/4 cup water
3 eggs -- at room temperature
1/3 cup mini semi-sweet chocolate chips
1/3 cup blanched slivered almonds -- coarsely chopped

Set aside 1 cup flour. In large bowl, combine remaining flour, sugar, undissolved yeast and salt. Heat milk, butter and water until hot to touch (125º to 130ºF). Gradually stir hot liquids into dry ingredients. Mix in 2 eggs and enough reserved flour to make stiff dough. Let rest in bowl 10 minutes.

Stir in chocolate chips and almonds. Divide dough in half; place in 2 well-greased 1-pound coffee cans. Cover; let rise in warm, draft-free place until dough rises to within 1/2-inch of rim, about 1 hour.

Beat remaining egg with 1 tablespoon water; brush tops with egg mixture. Bake on lowest oven rack at 350ºF for 35 minutes or until golden brown. Cool in cans on wire rack 5 minutes; remove from cans to complete cooling on rack.


Yield: "2 Loaves"

[drloverde]

How did you know I don't like almonds?

;)

[funnybone]

I finally got around to it!!!!!

I mixed up Martha's recipe and I am about to put them in the bags to rise again. I will divide them between 4 "lunch" bags, as I could not find the size she suggested. So far it looks good, but sticky. Can't wait until we have some tonight with coffee!!!!

[funnybone]

In case anyone is interested, the Panettone was "Okay - not bad, not great". It took so darn long to make (the waiting for it to rise) that it really was not worth it in the end. I may try one again at some time in the bread machine. All was not a failure and most of it was eaten, and I did find a small one just after Christmas that I bought - DH was so happy about that!!! We enjoyed the store bought one more! I guess store bought is better sometimes.

[donleyk]

How sad it wasn't wonderful. Seems like a shame after all the hard work. Thanks for the post. I don't know if I will get around to it or not but I very much enjoyed this thread.

[drloverde]

I tried it and it went really well...instead of using the coffee cans, I used one english pudding pan. It looked more like the Panettone you see in the markets. It tasted pretty good too. It's a little time instensive, but it's worth it around Christmas time.

It tastes like a combination of cake and bread.

We liked it.

[funnybone]

I think the reason it didn't turn out as well as I had hoped was that I didn't add enough flour before the first rising. It said to beat until elastic and long strands form. Well, what that meant to me was obvioulsy not what it meant to her. I ended up adding way more flour when I kneaded it, as it was very sticky.

Hey, live and learn.

[donleyk]

KA has panettone paper pans on sale, here is a link for anyone who may be interested....

http://ww3.kingarthurflour.com/cgibin/htmlos/24272.1.14610433239410333043