400g strong bread flour
50g cornflour
18g caster sugar
7g easy blend yeast sachet
3 tsp vanilla extract
6g salt
50g cubed softened butter
6 egg yolks180-190 ml lukewarm water
150g raisins & sultanas or chocolate chunks
1 heaped tbsp peel paste or mixed peel
zest of an orange and lemon
2 tbsp ground almonds
1 egg white
niblets or crushed white sugar cubes
This is quite a sticky dough so it is best to make in a freesatnding machine fitted with a bread hook. Start by adding the flours, sugar, salt, yeast and butter into the bowl of your machine. Make a well in the centre, turn the machine on slowly and start to slowly add the water, egg yolks & vanilla. Once you have a nice wettish dough add your zests, peel and fruit. Knead on the bread hook for about 7 mins. Cover the bowl and leave to double in size for about 2-3 hrs. Turn out, knock back and shape into a round. Place in to a lined 4 inch deep by 8 inch wide tin. Line the tin high with baking paper as the dough will grow over the top of the tin (see picture). Leave to prove for 90-120 mins until the dough has doubled. Mix together the egg white and ground almonds. Carefully brush the top of the panettone so not to deflate it. Sprinkle with sugar nibs or crushed sugar cubes. Bake in a preheated oven 180 for 35-40 mins or when it sounds hollow when tapped underneath. But keep an eye on it and if it starts to brown too quickly cover with baking paper. Cool completely on a wire rack before slicing.
So wonderful looking! yes, I know the wonderful smell as I make this bread for Easter. I use a coffee tin so my bread is much higher and then the slices fits into the toaster! I also use the longer acting or traditional yeast and let it proof more than once! Did you Nan enjoy it? Yum!!
ReplyDeleteIt looks wonderful. I made one years ago, but the recipe wasn't as good as yours, & it didn't have to prove for so long, which is probably why it didn't rise as much as I'd hoped. Can't wait to have a go at making this one.xx
ReplyDeleteI can send you a picture of my bread, and the recipe!
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ReplyDeleteHi Jo, I decided to follow your recipe to make one rather than buy one. It just felt heavy and didn't seem to rise properly. Despite giving it extra time and having the heating on all day. I'm just watching Mr Hollywood bake his and he used 2x 7g sachets of yeast, not just one. Did you manage with just one sachet or am I doing something else incorrectly?
ReplyDeleteThanks Dave.
Hi David I did indeed use one sachet (mine has a lot less fruit) it may have needed more proving, it is very tricky to judge, mine was so light xx
ReplyDeleteJo X
Thanks Jo, I don't have a dough hook machine which in this instant is probably essential too. Brilliant recipe though, I'll have another go in the new year. This one is going to be turned into toast for breakfast.
ReplyDeleteDavid Your yeast may be old, or your water was too hot.. test the water on your wrist to see if it is the right temperature.. I never worry about how much fruit I put in..
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