PANETTONE [ITALIAN CHRISTMAS BREAD]

Did you know that Rome has been called the Eternal City since the time of the ancient Romans? Apparently, it was so called because the Romans believed that no matter how many other empires rise and fall, Rome would go on forever.

Obviously, this was not correct, but the name stuck. Kingdoms may fall, cakes may crumble, but this collection of Rome-themed cakes is captured to provide eternally delicious cake decorating inspiration.

I’m not sure where I heard about panettone bread for the first time, but I was surprised at never having tasted this traditional Italian Christmas bread before. When I asked my mom about it, she said that my grandma used to make it all the time for the holidays (in coffee cans!), but that after my grandpap died, no one really asked for it anymore, so she stopped making it. It’s such a shame, because I know I would have gobbled it up year after year. If you’ve never heard of it before, panettone is a sweet bread loaded with candied citron, lemon zest and raisins, and baked in a cylindrical mold, which gives it a distinctive look. Now that I’ve made it, I realize what a holiday treasure this bread is to so many families.

INGREDIENTS:

• 1 cup raisins
• 2 tablespoons light rum
• 2 tablespoons hot water
• 3¾ cups all-purpose flour
• ⅔ cup granulated sugar
• ½ teaspoon active dry yeast
• ½ teaspoon salt
• ¼ teaspoon lemon zest
• ½ vanilla bean, split in half lengthwise
• 3 eggs, at room temperature
• ⅔ cup tepid water
• 1 tablespoon honey
• 10½ tablespoons unsalted butter, well softened
• 1 tablespoon unsalted butter, melted
• 1 tablespoon unsalted butter, chilled
• ⅔ cup candied citron (I used candied orange peel) in ¼-inch pieces
• Special Equipment:
• Panettone molds (6×4½-inch) – purchased at King Arthur Flour
• 12-inch metal or wooden skewers

DIRECTIONS:

1. In a small bowl, combine the raisins with the rum and 2 tablespoons of hot water. Allow to soak at room temperature, stirring occasionally, until the raisins are plump and most of the liquid has been absorbed, at least 8 hours or overnight.
2. In a stand mixer fitted with a paddle attachment, mix together the flour, sugar, yeast, salt, lemon zest and vanilla bean on low speed until combined. In a medium bowl, whisk together the eggs, tepid water and honey. With the mixer on low speed, pour the egg mixture into the flour mixture. Increase the speed to medium-low and mix until all of the ingredients are combined. Add the softened butter, 1 tablespoon at a time, mixing until incorporated before adding more. Increase the speed to medium-high and beat until the dough is smooth and elastic, about 8 minutes.
3. Drain the raisins, discard the soaking liquid, and stir together with the candied citron and 1 tablespoon of melted butter. Stir this mixture into the dough with a wooden spoon.
4. Place the dough in a large bowl, cover with plastic wrap, and let rise in a cold oven with the door closed until it has nearly tripled in volume, 12 to 15 hours.
5. Locate and discard the vanilla bean, then sprinkle the dough lightly with flour and scrape out onto a lightly floured surface. Sprinkle a bit more flour onto the dough, then fold the edges of the dough in towards the center, forming a loose ball, and place, seam-side down, into the panettone mold. Cover with a damp kitchen towel (not terry cloth) and let rise in a draft-free place at warm room temperature until the dough is just above the top of the mold, 3 to 5 hours.
6. ..............................................

For full instructions please see : www.browneyedbaker.com

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