Pannetone
 Rating
Chuck & Jodi Peppler
Ingredients:
1 T. yeast
1 cup sourdough starter
1 1/2 cups warm water
1/4 cup sugar
2 eggs
1/2 cup yogurt (can sub. imo or sour cream)
1 t. vanilla extract
1 zest from 1 lemon
1/4 cup honey
1/2 t. salt
4-5 cups flour
1/4 cup raisins
1/4 cup candied fruit
1/2 cup pecans
4 T. powdered sugar
How to Prepare:
In a medium bowl, combine the yeast, water and sugar. Cover and let stand for 10 minutes or until foamy. Add eggs, yogurt, sourdough, vanilla, lemon zest and salt. Mix well. Stir in flour 1 cup at a time until dough forms into a manageable ball. Turn out and knead for 5-10 minutes adding flour as necessary. It may need up to 10 cups of flour. Place in large bowl in a warm place to rise until doubled 45-60 minutes. Toss the dried fruit with the powdered sugar, punch down the dough add the dried fruit, raisins and nuts. Place in a 12inch Dutch oven and let rise for 30 minutes (or until doubled). Cook for 60-70 minutes at 350 degrees. Glaze or drizzle with a mixture of 1-2 T. lemon juice and 1/4 cup powdered sugar while still warm. Serves 15-20.
Each town in Italy has their own recipe for Pannetone. It is also called holiday
or Easter bread since it is served at Christmas and Easter festivities. It was
originally cooked in flowerpots, but can be cooked in a round number 5 can or
in loafs as needed. I braid the loaf and cook it in a Dutch oven. I also use
the traditional sourdough starter instead of the “sponge” now found
in many recipes. |
