Panettone Ii Recipes

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PANETTONE II



Panettone II image

This is an Italian Christmas bread. This recipe is only suitable for the bread machine. I have tried it many times successfully, you will love it.

Provided by Sandra Chan

Categories     Bread     Yeast Bread Recipes

Time 3h5m

Yield 10

Number Of Ingredients 10

¾ cup warm water
¼ cup butter
2 eggs
1 ½ teaspoons vanilla extract
3 ¼ cups bread flour
2 tablespoons white sugar
2 tablespoons dry milk powder
1 ½ teaspoons salt
2 teaspoons bread machine yeast
½ cup chopped dried mixed fruit

Steps:

  • Place all of the ingredients except for the mixed fruit into the pan of your bread machine in order directed by manufacturer. Select Sweet or Basic/White bread cycle, and use the Medium or Light crust color. Do not use the delay cycles. Add the fruit 5 to 10 minutes before the last kneading cycle ends, or when the raisin or nut signal starts.

Nutrition Facts : Calories 93.1 calories, Carbohydrate 8.7 g, Cholesterol 49.7 mg, Fat 5.7 g, Fiber 0.2 g, Protein 2.3 g, SaturatedFat 3.2 g, Sodium 405.3 mg, Sugar 3.4 g

PANETTONE I



Panettone I image

This traditional Italian Christmas bread is suited for dessert, afternoon tea or breakfast. Enjoy!

Provided by Lacey Lynn

Categories     Bread     Yeast Bread Recipes

Time 2h40m

Yield 12

Number Of Ingredients 13

1 (.25 ounce) package active dry yeast
1 cup warm water (110 degrees F/45 degrees C)
¼ cup white sugar
2 eggs
½ cup nonfat plain yogurt
1 teaspoon vanilla extract
1 tablespoon grated lemon zest
¼ teaspoon salt
4 cups unbleached all-purpose flour
¼ cup dried currants
¼ cup raisins
1 tablespoon confectioners' sugar
1 tablespoon butter, melted

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.

Nutrition Facts : Calories 210.4 calories, Carbohydrate 40.7 g, Cholesterol 33.7 mg, Fat 2.3 g, Fiber 1.4 g, Protein 6.3 g, SaturatedFat 1 g, Sodium 76.4 mg, Sugar 7.5 g

PANETTONE



Panettone image

Panattone is an Italian sweet bread that will become a staple in your home.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 2

Number Of Ingredients 14

1 tablespoon plus 1 1/2 teaspoons active dry yeast (two 1/4-ounce envelopes)
1/3 cup whole milk, warmed
3 cups unbleached bread flour, plus more for surface
1/4 cup granulated sugar
4 large eggs, lightly beaten, plus 1 large egg
1 1/2 teaspoons coarse salt
2 1/2 sticks unsalted butter, room temperature
1/2 teaspoon pure almond extract
1/2 teaspoon pure orange extract
1 cup diced candied (glazed) orange peel
1 1/4 cups golden raisins
Vegetable oil, for bowl
Pearl sugar, for sprinkling, optional
1/4 cup plus 2 tablespoons sliced almonds, for sprinkling

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 II



Panettone II image

Make and share this Panettone II recipe from Food.com.

Provided by Betty E. Kohler

Categories     Yeast Breads

Yield 1 serving(s)

Number Of Ingredients 14

2 packages active dry yeast
1 tablespoon sugar
1/2 cup water (110F)
1/2 cup flour
3 cups all-purpose flour
3 whole eggs
2 egg yolks
1 teaspoon vanilla extract
1 lemon, rind of, grated (to taste)
3/4 cup unsalted butter, softened (6 ounces)
1/2 cup white raisins
1/2 cup dark raisin
1/2 cup crystallized ginger, coarsely chopped
egg, beaten

Steps:

  • Dissolve yeast and sugar in warm water - let foam and add 1/2 cup flour. Mix well, cover and let rise in a warm place until doubled.
  • Mix together in a large bowl 3 cups all purpose flour, 3 whole eggs, 2 egg yolks, vanilla extract, grated peel of lemon and the above already risen dough.
  • Turn out on a floured surface and knead well, adding more flour if necessary, until dough is soft, elastic and not sticky.
  • Knead in softened unsalted butter.
  • Then knead in white raisins and dark raisins, and crystallized ginger.
  • Put into a bowl, cover and let rise until double (1-2 hours).
  • Punch down, cover and put into the refrigerator overnight to rise again.
  • The next day, punch down, form into a ball and put into a buttered panettone or 4" high mold.
  • Cover and let rise until double (should rise up to top of mold, will take several hours).
  • Brush top with beaten egg and bake in a 400F oven for 10 minutes.
  • Reduce heat to 350F and bake another 30-40 minutes until golden brown. .
  • Remove from oven, let rest for a few minutes, loosen sides of mold and lift off. Carefully transfer panettone to cooling rack.

Nutrition Facts : Calories 3641.7, Fat 164.8, SaturatedFat 95.4, Cholesterol 1189.1, Sodium 257, Carbohydrate 469.9, Fiber 21.1, Sugar 100.9, Protein 78.3

PANETTONE II



Panettone II image

This is an Italian Christmas bread. This recipe is only suitable for the bread machine. I have tried it many times successfully, you will love it.

Provided by Sandra Chan

Categories     Yeast Bread

Time 3h5m

Yield 10

Number Of Ingredients 10

¾ cup warm water
¼ cup butter
2 eggs
1 ½ teaspoons vanilla extract
3 ¼ cups bread flour
2 tablespoons white sugar
2 tablespoons dry milk powder
1 ½ teaspoons salt
2 teaspoons bread machine yeast
½ cup chopped dried mixed fruit

Steps:

  • Place all of the ingredients except for the mixed fruit into the pan of your bread machine in order directed by manufacturer. Select Sweet or Basic/White bread cycle, and use the Medium or Light crust color. Do not use the delay cycles. Add the fruit 5 to 10 minutes before the last kneading cycle ends, or when the raisin or nut signal starts.

Nutrition Facts : Calories 93.1 calories, Carbohydrate 8.7 g, Cholesterol 49.7 mg, Fat 5.7 g, Fiber 0.2 g, Protein 2.3 g, SaturatedFat 3.2 g, Sodium 405.3 mg, Sugar 3.4 g

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