What a perfect time to make this lovely recipe. When I think of Panettone, I immediately think of Fall, cool weather, AND winter not far behind! Every year during the holiday season Trader Joe’s will carry Panettone. I remember trying the bread for my first time, and falling in love. To have the opportunity to attempt AND have success at not one, but two loaves of Panettone….well…makes a heart happy!
This recipe is easy to follow, and fun to make. Honestly, getting my hands in dough is one of the best parts of being a food blogger. There are some recipes that you just look forward to making, and homemade bread is one of them! If you are new to CafeTerraBlog, here are a few of the recipes I have made with Red Star Yeast – Homemade New York Style Bagels, Kale Chips, Roasted Garlic, Parmesan Swirl Egg Bread, Butternut Squash Pizza Dough, Chocolate Coffee Pull-Apart Bread, Batterway Dill Rolls, Peanut Butter Batter Buns!
Here are some of the helpful resources I love using when making Red Star Yeast recipes – First here are some great links for lessons in yeast and baking, and my favorite resource is the dough ripe test.
(Pronounced pah-neh-toh-nee) An Italian bread - anise, candied fruit and raisins are a delicious flavor blend in this sweet bread. Flavor improves when stored tightly wrapped.
In large mixer bowl, combine 1+3/4 cups flour, yeast, sugar, anise seed and salt; mix well. In saucepan, heat milk, water and butter until very warm (120°-130°F, butter does not need to melt). Add to flour mixture. Add vanilla and eggs. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in raisins, nuts, candied fruit and enough of the remaining flour to make a soft dough. Knead on flour surface, 5 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place until dough tests ripe.
Punch down dough. Divide into 2 parts. On lightly floured surface, shape each half into a round loaf. Place on greased large cookie sheet. Cover; let rise in warm place until indentation remains after lightly touching. Combine egg and water to make wash. Brush loaves. Bake at 375°F for 30-35 minutes until golden brown. Remove from cookie sheet; cool.
You can substitute Instant (fast-rising) yeast for Active Dry Yeast. Traditional methods- replace 1:1. Expect your dough to rise faster; always let your dough rise until ‘ripe’. Bread Machines- use 1/2 tsp Instant yeast (or 3/4 tsp Active Dry yeast) per cup of flour in your recipe. Visit our Lessons in Yeast and Baking for more information.