Page 32 - Neg Kaysarap Preview

Panettone Bread

For the sponge:
1 ⅓ c warm milk
3 tbsp dry active yeast 6 c all purpose flour

2 c all purpose flour sifted sifted
For the dough: 6 c bread flour extra flour for

3 c unsalted butter sifted dusting
1 ½ c sugar 2 tbsp baking
2 tsp salt powder melted butter for

1 tbsp vanilla 4 c candied orange brushing
1 tbsp grated lemon zest peel

¼ c rum 2 ½ c dark raisins
24 XL eggs 2 c golden raisins

Prepare by greasing (2) 2 ½ quarts molder with butter and dust with
flour. Set aside.

Put yeast in warm milk. Add flour. Cover and ferment for 45 minutes to 1

hour or until triple in size.

Cream together butter, sugar and salt. Add vanilla, lemon zest and rum.
Then the eggs 2 at a time, add baking powder and flour, alternately.

Make sure that mixture is well emulsified. Add the sponge until smooth.
Fold in dried fruits.

Transfer dough into the buttered bowl. Cover and ferment for 2 hours till

double. Deflate by folding it several times.

Transfer panettone into a greased molder about 2 ½ quartz and allow to
proof for 2 hours or until double.

Slash an X on top with greased scissors or knife.

Bake at 375°F for 55 minutes. Unmold immediately and brush with more
melted butter. Cool completely.
40