Panettone Loaf
Panettone is a rich and buttery sweetened Italian bread, traditionally given as a gift during Christmas and Easter. The loaves are usually very large, taking up to 13 hours to prepare due to several stages of rising. Even though one of its traits is a long shelf life, it is best made the day before serving. It also refrigerates and freezes well. This recipe is for a smaller but just as tasty loaf that rises quickly.
Ingredients
Units:
- Instant Yeast - 1/4 oz
- Water - 2⅝ oz
- All Purpose Flour - 2⅞ oz
- Milk - 4 oz
- Instant Yeast - 1/4 oz
- Granulated Sugar - 4⅝ oz
- Salt - 0.04 oz
- Egg - 7¼ oz
- Egg yolk - 1½ oz
- Vanilla Extract - 1/8 oz
- Orange Zest - 1
- Lemon Zest - 1
- Candied Ginger - 1⅜ oz
- Candied Orange Peel - 3½ oz
- Currant - 2⅞ oz
- Dried Cranberry - 2⅞ oz
- Egg - 1¾ oz
- Heavy Cream - 1¾ oz
- Unsalted Butter - 6 oz
- All Purpose Flour - 1⅛ lb
Servings
2 loavesDirections
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