INGREDIENTS

INSTRUCTIONS

Baking a panettone is like baking a souffle. It rises gloriously in
the oven and then deflates as it cools. Our Il Fornaio bakers were at
a loss as what to do with the fallen loaves, so I introduced them to
the foolproof Italian remedy: Italian bakers suspend boards pierced  by
a row of round holes from the ceiling. As they take the breads  from
the hot oven, they drop them upside down through the holes. The
loaves' slightly broader bases prevent them from slipping all the way
through and the breads retain their full height as they cool. Making
this handsome, Christmas bread - with the dough's four long resting
periods - is an all day event. Ideally the loaves are baked in
high-sided panettone molds, but they are difficult to find on this
side of the Atlantic. If you are not planning a trip to Italy before
Christmas, use a two pound coffee can or a two quart charlotte mold  or
a souffle dish. This loaf tastes best the day after it is baked,  so
plan ahead. For the starter: 2 tsp active dry yeast 1/2 cup warm  water
(105 degrees F) 1/2 cup unbleached all purpose flour For the  first
dough: 2 Tbs unsalted butter at room temperature 4 tsp sugar 1  egg The
starter 2/3 cup unbleached all purpose flour For the second  dough: 4
tbs unsalted butter at room temperature 1/4 cup sugar 1  whole egg 2
egg yolks 1 tsp vanilla extract 2 tsp honey Pinch of salt  Grated zest
of 1 orange Grated zest of 1 lemon 2 Tbs chopped candied  orange rind 2
Tbs chopped candied lemon rind 1/2 cup raisins, soaked  in hot water to
cover for 30 mins & drained 1 to 1 1/2 cups  unbleached all purpose
flour Additional Flour for work surface and  mold Olive oil for bowl
Additional Unsalted butter for mold  To make the starter, in a small
bowl stir the yeast into the water.  Add the flour and mix vigorously
with a wooden spoon for 5 minutes to  form a smooth batter. Top with an
airtight cover and let rest at room  temperature until doubled, 30 mins
to 1 hour. Once the starter is  ready, begin to make the first dough.
In a mixing bowl combine the  butter and sugar and beat together with a
sturdy wooden spoon until  light, about 2 minutes. Add the egg and beat
until incorporated. Stir  in the risen starter, which will deflate
immediately, and beat until  smooth. Gradually stir in the flour and
mix vigorously for 3 to 4  minutes. At this point the dough should be
somewhat stiff and stick,  but none-the-less smooth and elastic. Once
again top with an airtight  cover and let rise until doubled 3 to 5
hours. Transfer the now-risen  first dough to a large mixing bowl. It
will deflate as you do. Now  begin to make the second dough. In a
smaller bowl combine the butter  and sugar. Using a hand held mixer set
on a medium speed, beat the  mixture until light, about 2 minutes. Add
the whole egg and egg yolks  and beat until thoroughly combined. Add
the vanilla, honey, salt and  citrus zest and beat only until evenly
mixed. Using a wooden spoon,  beat the egg mixture into the first dough
and continue to beat until  smooth. Add the candied citrus rinds and
raisins and beat to  distribute evenly, about 1 minute. Stir in 1 cup
of the flour. Turn  the dough out onto a lightly floured work surface.
Knead the dough,  gradually adding more flour as necessary to achieve a
soft, very  smooth elastic dough. This should take 5 to 7 minutes.
Shape the  dough into a ball. Rub a large bowl with olive oil and place
the  dough in the bowl. Turn the ball so that the surface is coated
with  oil. Top the bowl with an airtight cover and let the dough rise
at  room temperature until tripled, 3 to 5 hours. Grease the bread mold
(see recipe introduction) with butter and dust with flour. Cut out a
round of parchment paper to fit the mold bottom precisely and slip it
into place. Punch down the dough by loosely folding the edges into  the
center and turning it over so the top is once again smooth. Do  not
press all of the air out as you shape it into a loose ball. Place  the
ball in the prepared mold. Using a sharp serrated knife, cut a  1/2
inch deep X in the top of the loaf, extending it to the edges.  Cover
the mold with a damp towel (the towel must be damp because the  dough
is very sticky) and let the load rise at room temperature until
doubled, 2 1/2 to 4 hours. Preheat an oven to 400 degrees F. Cut a
second X in the top of the load, retracing the lines of the first X.
Bake the loaf in the preheated oven for 10 minutes. Reduce the oven
temperature to 350 degrees F and bake until a cake tester or a thin
bamboo skewer inserted in the center comes out dry, about 40 minutes
longer. Remove to a wire rack to cool in the mold for 30 minutes.  Then
gently glide the load out of the mold and cool it on its side ,  giving
a quarter turn every 10 to 15 minutes, until cooled  completely. To
store, wrap tightly and keep at room temperature for  up to 3 days.
Recipe By     : David Dropkin  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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