Best Italian Panettone Christmas Bread Recipes

ITALIAN PANETTONE( CHRISTMAS BREAD

Steps:

• 1. Sprinkle yeast over warm water in large bowl, stirring until dissolved. 2. Add 1/2 cup sugar,salt, 3eggs, egg yolk and 3 cups flour; beat with wooden spoon until smooth--about 2 minutes 3. Stir in fruit. Graduallyadd remaining flour; mix last of it by hand until dough leaves side of bowl 4. Turn out onto lightly floured board; roll to coat with flour. Knead until smooth --5 minutes 5. Place in lightly greased large bowl; turn tobring up greased side. Cover with a towel; let rise in warm place (85F), free from drafts, until double in bulk--11/2 to 2 hours. (fruited dough requires longer rising time). 6.Meanwhile grease two 8- or 9 inch layer cake pans or 2 large cookie sheets. 7. Punch down dough; turn out onto lightly floured pastry cloth. Divide in half; shape each into a round loaf. 8. Place in prepared pans. Brush topa with 2 tablespoons melted butter. Cover with towel; let rise in warm place (85F), free from drafts, until double in bulk 11/2 to 2 hours 9 Meanwhile preheat oven to 350F 10. With sharpe knife, cut a deep cross in top of each loaf. Combine egg white with 2 tablespoons water; brush over loaves. Sprinkle each wit 1 tablespoon sugar. Bake 40 to 50 minutes, or until golden. Remove from pans immediately, cool well on wire rack, away from drafts

PANETTONE ITALIAN CHRISTMAS BREAD RECIPE - (4.2/5)

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.