Panettone Italian Christmas Bread Recipe 425

PANETTONE ITALIAN CHRISTMAS BREAD RECIPE - (4.2/5)

Panettone Italian Christmas Bread Recipe - (4.2/5) image

Provided by á-7571

Number Of Ingredients 20

Ingredients

MARINATED FRUIT:
1/3 cup golden raisins
1/3 cup dried apricots, chopped
1/3 cup dried tart cherries
1/4 cup triple sec (orange-flavored liqueur) or orange juice
DOUGH:
1 package dry yeast, about 2 1/4 teaspoons
1/4 teaspoon granulated sugar
1/4 cup warm water (100°F to 110°F)
3 3/4 cups all-purpose flour, divided
6 tablespoons butter or stick margarine, melted
1/4 cup fat-free milk
1/4 cup granulated sugar
1/2 teaspoon salt
1 large egg
1 large egg yolk
2 tablespoons pine nuts
Cooking spray
1 teaspoon butter or stick margarine, melted
2 teaspoons turbinado or granulated sugar

Steps:

Marinated fruit: Combine first 4 ingredients in a small bowl; let stand 1 hour. Drain fruit in a sieve over a bowl, reserving fruit and 2 teaspoons liqueur separately. Dough: Dissolve yeast and 1/4 teaspoon granulated sugar in warm water in a small bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Combine 1/2 cup flour and next 6 ingredients (1/2 cup flour through egg yolk) in a large bowl; beat at medium speed of a mixer 1 minute or until smooth. Add yeast mixture and 1/2 cup flour; beat 1 minute. Stir in marinated fruit, 2 1/2 cups flour, and pine nuts. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°F), free from drafts, about 1 1/2 hours. Dough will not double in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; let rest 5 minutes. Divide in half, shaping each into a ball. Place balls into 2 (13-ounce) coffee cans coated with cooking spray. Cover and let rise 1 hour. Preheat oven to 375°F. Uncover dough. Place coffee cans on bottom rack in oven, and bake at 375°F for 30 minutes or until browned and loaf sounds hollow when tapped. Remove bread from cans, and cool on a wire rack. Combine reserved 2 teaspoons liqueur and 1 teaspoon butter; brush over loaves. Sprinkle evenly with Turbinado sugar.

PANETTONE I

Panettone I image

This traditional Italian Christmas bread is suited for dessert, afternoon tea or breakfast. Enjoy!

Provided by Lacey Lynn

Categories Bread Yeast Bread Recipes

Time 2h40m

Yield 12

Number Of Ingredients 13

Ingredients

1 (.25 ounce) package active dry yeast
1 cup warm water (110 degrees F/45 degrees C)
¼ cup white sugar
2 eggs
½ cup nonfat plain yogurt
1 teaspoon vanilla extract
1 tablespoon grated lemon zest
¼ teaspoon salt
4 cups unbleached all-purpose flour
¼ cup dried currants
¼ cup raisins
1 tablespoon confectioners' sugar
1 tablespoon butter, melted

Steps:

In a medium bowl, combine yeast, water and sugar. Cover and let stand 10 minutes, or until foamy. Add eggs, yogurt, vanilla, lemon zest, and salt. Mix well. Stir in flour 1/2 cup at a time until dough forms into a manageable ball. Turn out onto a lightly floured surface and knead for 5 to 10 minutes, adding flour as necessary, until dough is soft and pliable, but not sticky. (May need up to 5 cups flour.) Place dough in a large, lightly pan-sprayed bowl, cover, and let rise in a warm place until doubled, about 1 hour.
Preheat oven to 350 degrees F (175 degrees C) and spray a round 8-inch cake pan with non-stick spray. In a small bowl, toss dried fruit with confectioners' sugar. Punch down dough in bowl, transfer to floured surface, and knead in the fruit.
Form dough into a ball, place in prepared cake pan, cover loosely with dish towel, and let rise 30 minutes. (Loaf will rise above the pan sides.) Brush with melted butter, if desired. Bake for 45 minutes, or until loaf is golden brown and a toothpick inserted in the center comes out clean. Makes 10 wedges.

Nutrition Facts : Calories 210.4 calories, Carbohydrate 40.7 g, Cholesterol 33.7 mg, Fat 2.3 g, Fiber 1.4 g, Protein 6.3 g, SaturatedFat 1 g, Sodium 76.4 mg, Sugar 7.5 g

LEMON-GLAZED PANETTONE (ITALIAN EASTER BREAD)

Lemon-Glazed Panettone (Italian Easter Bread) image

It is almost Easter. This would look very nice on your Easter goody platter. This is a very good panettone that we make at Easter and Christmas. Takes a little time but so worth it. Also very good toasted and freezes well.

Provided by manella

Categories Bread Yeast Bread Recipes

Time 3h55m

Yield 20

Number Of Ingredients 14

Ingredients

1 cup warm water (105 to115 degrees F/40 to 45 degrees C)
2 (.25 ounce) packages active dry yeast
4 ½ cups all-purpose flour, divided
½ cup unsalted butter
¾ cup white sugar, divided
2 large eggs
2 teaspoons grated lemon zest
1 teaspoon salt
¼ cup golden raisins
½ cup slivered almonds
1 tablespoon unsalted butter, melted, or more as needed
1 ½ cups powdered sugar, sifted
¼ cup freshly squeezed lemon juice
1 teaspoon vanilla extract

Steps:

Combine warm water and yeast in a medium bowl. Let stand for 5 minutes.
Stir in 1 cup flour. Cover the bowl and let rise in a warm place for 30 minutes.
Meanwhile, beat butter in a large bowl until soft. Gradually add 1/2 cup sugar and blend until light and creamy. Beat in eggs, one at a time. Mix in lemon zest and salt. Beat in flour-yeast mixture that was resting, along with raisins.
Gradually add remaining 3 1/2 cups flour, then beat dough for 5 minutes. Cover the bowl with a clean cloth and let rise in a warm place until almost doubled, about 2 hours.
Generously grease two 9-inch tube pans. Punch down the risen dough and divide it in half. Place each half in a prepared tube pan and let rise until puffy, about 30 minutes.
Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Combine almonds and remaining 1/4 cup sugar in a small bowl.
Lightly brush the tops of the panettone with melted butter and sprinkle almond-sugar mixture over top.
Bake in the preheated oven until golden, about 30 minutes.
While the panettone are baking, beat powdered sugar, lemon juice, and vanilla extract in a bowl until smooth. Spread glaze on the warm panettone.

Nutrition Facts : Calories 247.1 calories, Carbohydrate 41.1 g, Cholesterol 32.3 mg, Fat 7.4 g, Fiber 1.3 g, Protein 4.5 g, SaturatedFat 3.6 g, Sodium 125.9 mg, Sugar 18.3 g

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To prepare marinated fruit, combine first 4 ingredients in a small bowl; let stand 1 hour. Drain fruit in a sieve over a bowl, reserving fruit and 2 teaspoons liqueur separately.
To prepare dough, dissolve yeast and 1/4 teaspoon granulated sugar in warm water in a small bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Combine 1/2 cup flour and next 6 ingredients (1/2 cup flour through egg yolk) in a large bowl; beat at medium speed of a mixer 1 minute or until smooth. Add yeast mixture and 1/2 cup flour; beat 1 minute. Stir in marinated fruit, 2 1/2 cups flour, and pine nuts. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
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