This is the second time I have made this bread. It looks quite good but I will not know until tomorrow morning when we cut into it.
Update - Sunday morning's first slice revealed the bread's airy heart: a light crumb, laced with air pockets. The rum-soaked fruit provided a welcome burst of sweetness.
This is the recipe from King Arthur. The only change I made was to soak the fruit overnight in a 1/4 of dark rum.
Ingredients
Starter
3/4 cup (90g) King Arthur Unbleached All-Purpose Flour
1/16 teaspoon (just a pinch) instant yeast
1/3 cup (74g) cool water
Dough
all of the starter (above)
2 1/4 cups (270g) King Arthur Unbleached All-Purpose Flour
1/4 cup (57g) lukewarm water
2 large eggs
4 tablespoons (57g) butter, softened
1 teaspoon vanilla plus 1/8 teaspoon orange extract
1 tablespoon yeast
1 1/4 teaspoons (8g) table salt
1/3 cup (67g) granulated sugar
1/2 cup (85g) golden raisins
1/2 cup (64g) slivered dried apricots
1/2 cup (85g) dried cranberries
1/2 cup (71g) chopped dried pineapple
1/4 cup dark rum
2 tablespoons orange zest or lemon zest
To make the starter:
Weigh your flour, or measure it by gently spooning it into a cup, and then sweeping off any excess.
Combine the starter ingredients in a medium-sized mixing bowl, cover, and allow them to rest overnight (8 to 12 hours).
Soak the dried fruit in 1/4 dark rum, I used Myers overnight. If you have pets please cover this bowl!
To make the dough:
Combine all the dough ingredients except the fruit and zest, and mix and knead them together — by hand, mixer, or bread machine — until you've made a soft, smooth dough.
Allow the dough to rise, covered, for 1 to 1 1/2 hours, or until it's puffy (though not necessarily doubled in bulk).
Gently deflate the dough, and knead in the fruits and zest.
Shape the dough into a ball and place it in a panettone pan or other straight-sided, tall 1 1/2- to 2-quart pan.
Cover the pan and let the dough rise until it's just crested over the rim of the pan, about 1 hour.
Bake the bread in a preheated 400°F oven for 10 minutes; reduce the oven heat to 375°F and bake an additional 10 minutes; then reduce the heat to 350°F and bake for 25 to 35 minutes, tenting with aluminum foil if the crust appears to be browning too quickly.
Panettone should be a deep brown when done, should sound hollow when tapped, and will read 190°F at the center using a digital thermometer. (It's easy to underbake since it browns so quickly!)
Remove the panettone from the oven and cool completely.
Store at room temperature, well-wrapped, for up to a week; freeze for longer storage.
Comments