An International Recipe for this Winter Season

"Panettone" originated in Milan, but is most popular in Central and Southern Italy. A 15th century legend states that a young gentleman by the name of Atellani created the bread when he fell in love with the daughter of a poor baker named Toni. Atellani, disguising himself as a baker, created the dough and added lots of fruits to make the bread richer, thereby impressing the girl's father. The Duke of Milan gave his blessing and a marriage took place. The new bread was then aptly named, Toni's bread, or Pane del Toni.

How to Make Panettone:

Total time: About 2.5 hours
Preparation time: 30 minutes
Rising time: 1 hour
Baking time: 40-50 minutes

Ingredients:

- 1 1/2 cakes of fresh baker's yeast
- 1/4 cup (65 ml ) sugar
- 6 Tbsp warm water
- 6 egg yolks
- Finely grated zest of 1 lemon
- A pinch of salt
- 2-3 cups (500-750 ml) flour
- 6 Tbsp (100 ml) diced candied peel
- 6 Tbsp (100 g) + 2 Tbsp butter, diced
- 4 Tbsp golden raisins (sultanas)
- 4 Tbsp currants
- 1 tsp vanilla

Preparing the Dough

Sprinkle 1 Tbsp granulated sugar and the yeast over the warm milk and let sit 3 minutes; mix and let rest in a warm draft-free place (e.g., a warm oven that has been turned off) until the mixture has doubled in volume, approximately 5 minutes.

Pour the mixture into a bowl, add in the egg yolks, vanilla, lemon zest, salt and remaining sugar.

Gradually mix in 2 cups (500 ml) of the flour by hand until a smooth consistency is attained - the dough should easily come together into a ball.

Gradually add the butter pieces and beat until the dough becomes smoother and more elastic. Add 1/2 to 1 cup (125 to 250 ml) more flour until the dough is firm and silky, but not sticky.

Place the ball onto a lightly floured surface. Knead the dough for approximately 10 minutes. When the dough is smooth and shiny, place into a buttered bowl; dust lightly with flour, cover with a kitchen towel and place in a warm draft-free place for about 45 minutes until doubled in volume.

Punch down the dough firmly with your fist and flatten it out in the bowl; add the candied lemon peel, raisins and currants and knead until well distributed, but without working the dough more than necessary.

Line a large bread pan with brown paper that has been well buttered on both sides; place the dough in the pan and trace a cross on top;
cover with buttered paper and let rise again in a warm place for 15 minutes.

Remove the paper from the top; brush the top with softened butter.

Baking the Bread

Preheat the oven to 400°F (200° C).

Place the bread pan on the middle rack of the oven and bake for 10 minutes.

Reduce the oven temperature to 350° F (160° C) and continue baking for another 30 to 40 minutes, brushing again with melted butter; the bread is done when the surface is golden and crispy.

Remove from the oven; let cool for 15 minutes before unmolding.

Try Something New

f you loved this recipe for Panettone then try Giada’s "Panettone French Toast." Click here for details: http://www.foodnetwork.com/recipes/giada-de-laurentiis/panettone-french-toast-recipe/index.html

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