MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Panettone
Categories: Breads, Fruits, Nuts
     Yield: 1 Loaf

     5 c  A-P flour; divided
     1 tb Quick-rise yeast
   2/3 c  Warm water (115°F/46°C)
   1/2 c  Sugar
     2 ts Vanilla extract
     1 ts Salt
     5 lg Eggs; room temperature,
          - lightly beaten
   3/4 c  Butter; softened
   1/2 c  Raisins
   1/2 c  Golden raisins
   1/4 c  Candied orange peel; chopped

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     1 lg Egg
     1 tb Water
   1/4 c  Sliced almonds
     1 tb Coarse sugar

 MAKE A SPONGE: In a large bowl, combine 1 cup of flour,
 the yeast and warm water. Cover the bowl and let the
 yeast mixture stand until doubled, about 30 minutes.

 MAKE THE DOUGH: In the bowl with the sponge, gradually
 beat in the remaining 4 cups of flour, plus the sugar,
 vanilla and salt. Beat in the eggs until blended. Switch
 to the dough hook on your mixer, and mix on medium speed
 until a smooth stiff dough forms, about two to three
 minutes. Beat in the butter, 1 tablespoon at a time,
 mixing well after each addition. Beat the dough on
 medium speed for another 5 minutes, then stir in the
 raisins and orange peel.

 Gently transfer the dough to a greased bowl (it will be
 sticky), and cover with plastic wrap. Refrigerate the
 dough overnight.

 TEST KITCHEN TIP: With a longer rise in the fridge, the
 yeast gets more time to do its work. The fermentation
 process happens more slowly, which adds flavor and
 flexibility to the dough. It helps with shaping the
 dough the next day, and makes it taste great.

 SHAPE THE DOUGH: Turn the dough onto a lightly floured
 surface, and gently shape into a ball. Place the ball in
 a 7x4" tall paper panettone mold. Cover
 and let the dough rise in a warm place until it's almost
 doubled, about 90 minutes.

 TEST KITCHEN TIP: If you forgot to order the paper
 molds, you can also use a 10-in. cake pan with high
 sides, or even a 9" tube pan. But make sure to use
 parchment rounds in the bottoms.

 BAKE THE PANETTONE Set your oven @ 350°F/175°C. Lightly
 beat the egg and 1 tablespoon of water. Gently brush the
 egg over the dough and sprinkle with almonds and coarse
 sugar. Bake the panettone bread until it turns a golden
 brown, about 1-1/4 to 1-1/2 hours. To prevent the bread
 from getting too brown, cover the bread with foil after
 about 30 minutes or halfway through.

 TEST KITCHEN TIP: To test the bread for doneness, first
 check the look. It should be deep brown but not burnt.
 Then sound: Tap the bread; you're looking for a hollow
 sound. You can also check the temperature. A finished
 bread will read around 190° when a digital thermometer
 is inserted in the middle.

 Insert a metal or wood skewer horizontally through the
 center of the loaf. Allow the bread to cool, upside
 down, by resting the ends of the skewer on the tops of
 two large heavy cans.

 TEST KITCHEN TIP: Panettone is cooled upside down to
 keep the fluffy bread from collapsing. It helps retain
 the texture and crumb that makes panettone so special.

 Taste of Home Test Kitchen

 RECIPE FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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