Christmas Panettone Fruit Nut Bread

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PANETTONE DI MILANO, according to historical documents was prepared for ecclastic religious festivities during the XI Century.  It has been stated, that the head of the family would slice the Panettone Fruit, Nut Bread on Christmas Day in large slices. Bread is PANE ( Bread ) in Italian and was rightfully called Panetonne for the rituals of a large bread ( tonne is enormous ) filled with fruit and nuts, and thus, the name. 

During the 56 years, 1452 - 1508, The Duque of Milano, Ludovico El Moro, elaborated on the baking of this GRAN PANE and thus, the Lombardians of this era, were great enthusiasts of this GRAN PANE and had begun to export it. 

The dough has been prepared with yeast,  lemon essence, refined flour, raisins of Corinto, candied fruits, and it is baked in Molds. Today, numerous families have their own recipes, and traditions on how to prepare a Panettone. 

www.scattidigusto.it    

*** Chocolate Panettone. 

Milanese families also have a version called PANETTONE DI SAN BIAGIO, and this version is prepared and eaten on February 3rd, in celebration of this Patron Saint. 

Baker Alfonso - www.scattidigusto.it 

The popularity of Panettone has grown, and is commonplace to share a slice during the Christmas Day 25th celebrations. 

Leftovers are used for French Toast, and toasted bread with butter under the broiler in Milano. Scrumptuous. 

Here is the recipe from Michelle Franzan of Gola Gioconda Newspaper in Firenze (Florence) who provided me with the recipe.  

  PANETTONE DI MILANO ...

THE FILLING 

1/4 pound Mixed Candied Citrus Zest Peels 
1/16 pound lemon candied fruit pieces 
2 tblsps. toasted Hazelnuts - Optional 
1 Pint of Mascarpone Cream or Heavy Cream - Optional 
Powdered Sugar - For Decorating the Top - Optional 
400 Ml. Italian Dry Red Wine - Optional instead of the extra warm water 
4 tablespoons of Honey 

THE DOUGH 

3 1/3 Cups flour All Purpose
3/8 Cup unsalted or sweet butter 
1/2 cup sugar
6 yolks
1/2 tsp. salt 
4/5 cups room temperature water 

THE 2nd RISING 

2 1/3 CUPS FLOUR 
7/8 POUND RAISINS ( see above for candied fruit amounts )  
1/2 CUP SUGAR 
1 1/2 TSPS. LEMON EXTRACT 
1 TEASPOON HONEY
6 YOLKS
A LITTLE FLOUR TO DUST ON WORK SURFACE 

QUINTESSENTIAL INFORMATION ...

Firstly, if this is your 1st time preparing a Panettone, if possible, work with a dough mixer that is used for bread dough. Mixing times with the mixer, run about 20 minutes. The kitchen or room, where you shall let the dough rise, should be no lower than 72 degrees farenheit, or 20 degrees Centigrade and very dry. 

One should employ ZERO ZERO ( 00 Flour ) Flour, or very fine flour. Do not forget to add a pinch of salt because it stimulates the rising of the dough. 

Commercial bakers use a sour dough starter, however, most home gourmets and homemakers use baker´s  yeast. 

Preheat the oven at 400 degrees farenheit, or 200 degrees centigrade one half hour before you shall be ready to bake the Panettoni. 

Parchment type baking paper should be buttered around the dough when you place in oven, or use a panettone mold; so that the surface shall be shiny and place a bowl of water into the oven, when the panettone is half baked so that the humidity rises.

INSTRUCTIONS 

1) Begin by slicing butter into a sauce pan and melting it over a very low slow flame or a double boiler and keep it warm enough to remain melted. Dissolve the sugar in about 2/5 cups  ( 100 ml. ) of room temperature warm water. 

2) place the melted butter, salt, and yeast in a mixing bowl and electrically combine thoroughly

3) next, incorporate while combining briskly, the yolks and the sugar and continue mixing briskly. 

4) sift in the flour

5) the dough should be stiff, and thus, add a little more water. Continue to mix briskly for 20 to  25 minutes, and push the dough against the bowl sides, until it is smooth, velvet like and full of air bubbles. 

6) at this time, put in a lightly floured bowl large enough for it to triple in size and cover it with a heavy cheese cloth, and keep warm for 10 hours ( 30 degrees centigrade = 85 degrees farenheit ).

7) Wash the raisins and zest, and pick over to remove debris, sticks, and drain thoroughly and set to dry.

8) when the time is up, turn the dough out on your working block of wood; and work in the flour, lemon extract, yolks and honey.

9) combine energetically for 20 mins. to 25 mins. and then work in all except the 2 tblsps of butter, which you will have melted as before and a little water just enough to make elastic dough.

10) Now add the pinch of salt and continue working the dough until it becomes dry and shiny.

11) At this time; add the fruits of choice, and work the dough to evenly distribute the filling ingredients

12) divide the dough into pieces of the size desired and if you want to prepare your panettone by weight, use a scale ( note: the panettone decreases by 10% in oven ) 

13) lightly grease your hands with the butter and round the balls of dough

14) place the balls on the wooden board, or a large platter and let them rise, in a warm place for 1/2 hour 

15) lightly butter your hands again, and place the Panettone in a Pannetone Mold or put rings of stiff paler around their bases and return them to their board and place them in a warm humid spot to rise for another 6 hours

16) pre heat oven, to 190 degrees centigrade = 380 degrees farenheit, and cut an X into the top of the panettone, and place the 2 tblsps. of melted butter over the slices, return them to oven, and bake them until a skewer inserted into the middle comes out dry

17) when Italian Chefs, and Italian homemakers, remove their panettone from the oven, they put them upside down, in special holders, to keep their flanks from collapsing. In a home situation: this can be impractical and thus, simply cool on the rack in your oven

Michele Franzan of the Gola Gioconda in Firenze ( Florence ) suggests that one purchase your Panettone from a top shelf Italian baker.   

Perhaps she is right ! 

However, for those who wish to attempt this complicated Milanese Specialty; here is the recipe.

Happy Holidays, 
Ciao 
Margi Cintrano. 

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Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Topic: Christmas Panettone Fruit Nut Bread Posted: 02 December 2012 at 03:39
	PANETTONE DI MILANO, according to historical documents was prepared for ecclastic religious festivities during the XI Century. It has been stated, that the head of the family would slice the Panettone Fruit, Nut Bread on Christmas Day in large slices. Bread is PANE ( Bread ) in Italian and was rightfully called Panetonne for the rituals of a large bread ( tonne is enormous ) filled with fruit and nuts, and thus, the name. During the 56 years, 1452 - 1508, The Duque of Milano, Ludovico El Moro, elaborated on the baking of this GRAN PANE and thus, the Lombardians of this era, were great enthusiasts of this GRAN PANE and had begun to export it. The dough has been prepared with yeast, lemon essence, refined flour, raisins of Corinto, candied fruits, and it is baked in Molds. Today, numerous families have their own recipes, and traditions on how to prepare a Panettone. www.scattidigusto.it *** Chocolate Panettone. Milanese families also have a version called PANETTONE DI SAN BIAGIO, and this version is prepared and eaten on February 3rd, in celebration of this Patron Saint. Baker Alfonso - www.scattidigusto.it The popularity of Panettone has grown, and is commonplace to share a slice during the Christmas Day 25th celebrations. Leftovers are used for French Toast, and toasted bread with butter under the broiler in Milano. Scrumptuous. Here is the recipe from Michelle Franzan of Gola Gioconda Newspaper in Firenze (Florence) who provided me with the recipe. PANETTONE DI MILANO ... THE FILLING 1/4 pound Mixed Candied Citrus Zest Peels 1/16 pound lemon candied fruit pieces 2 tblsps. toasted Hazelnuts - Optional 1 Pint of Mascarpone Cream or Heavy Cream - Optional Powdered Sugar - For Decorating the Top - Optional 400 Ml. Italian Dry Red Wine - Optional instead of the extra warm water 4 tablespoons of Honey THE DOUGH 3 1/3 Cups flour All Purpose 3/8 Cup unsalted or sweet butter 1/2 cup sugar 6 yolks 1/2 tsp. salt 4/5 cups room temperature water THE 2nd RISING 2 1/3 CUPS FLOUR 7/8 POUND RAISINS ( see above for candied fruit amounts ) 1/2 CUP SUGAR 1 1/2 TSPS. LEMON EXTRACT 1 TEASPOON HONEY 6 YOLKS A LITTLE FLOUR TO DUST ON WORK SURFACE QUINTESSENTIAL INFORMATION ... Firstly, if this is your 1st time preparing a Panettone, if possible, work with a dough mixer that is used for bread dough. Mixing times with the mixer, run about 20 minutes. The kitchen or room, where you shall let the dough rise, should be no lower than 72 degrees farenheit, or 20 degrees Centigrade and very dry. One should employ ZERO ZERO ( 00 Flour ) Flour, or very fine flour. Do not forget to add a pinch of salt because it stimulates the rising of the dough. Commercial bakers use a sour dough starter, however, most home gourmets and homemakers use baker´s yeast. Preheat the oven at 400 degrees farenheit, or 200 degrees centigrade one half hour before you shall be ready to bake the Panettoni. Parchment type baking paper should be buttered around the dough when you place in oven, or use a panettone mold; so that the surface shall be shiny and place a bowl of water into the oven, when the panettone is half baked so that the humidity rises. INSTRUCTIONS 1) Begin by slicing butter into a sauce pan and melting it over a very low slow flame or a double boiler and keep it warm enough to remain melted. Dissolve the sugar in about 2/5 cups ( 100 ml. ) of room temperature warm water. 2) place the melted butter, salt, and yeast in a mixing bowl and electrically combine thoroughly 3) next, incorporate while combining briskly, the yolks and the sugar and continue mixing briskly. 4) sift in the flour 5) the dough should be stiff, and thus, add a little more water. Continue to mix briskly for 20 to 25 minutes, and push the dough against the bowl sides, until it is smooth, velvet like and full of air bubbles. 6) at this time, put in a lightly floured bowl large enough for it to triple in size and cover it with a heavy cheese cloth, and keep warm for 10 hours ( 30 degrees centigrade = 85 degrees farenheit ). 7) Wash the raisins and zest, and pick over to remove debris, sticks, and drain thoroughly and set to dry. 8) when the time is up, turn the dough out on your working block of wood; and work in the flour, lemon extract, yolks and honey. 9) combine energetically for 20 mins. to 25 mins. and then work in all except the 2 tblsps of butter, which you will have melted as before and a little water just enough to make elastic dough. 10) Now add the pinch of salt and continue working the dough until it becomes dry and shiny. 11) At this time; add the fruits of choice, and work the dough to evenly distribute the filling ingredients 12) divide the dough into pieces of the size desired and if you want to prepare your panettone by weight, use a scale ( note: the panettone decreases by 10% in oven ) 13) lightly grease your hands with the butter and round the balls of dough 14) place the balls on the wooden board, or a large platter and let them rise, in a warm place for 1/2 hour 15) lightly butter your hands again, and place the Panettone in a Pannetone Mold or put rings of stiff paler around their bases and return them to their board and place them in a warm humid spot to rise for another 6 hours 16) pre heat oven, to 190 degrees centigrade = 380 degrees farenheit, and cut an X into the top of the panettone, and place the 2 tblsps. of melted butter over the slices, return them to oven, and bake them until a skewer inserted into the middle comes out dry 17) when Italian Chefs, and Italian homemakers, remove their panettone from the oven, they put them upside down, in special holders, to keep their flanks from collapsing. In a home situation: this can be impractical and thus, simply cool on the rack in your oven Michele Franzan of the Gola Gioconda in Firenze ( Florence ) suggests that one purchase your Panettone from a top shelf Italian baker. Perhaps she is right ! However, for those who wish to attempt this complicated Milanese Specialty; here is the recipe. Happy Holidays, Ciao Margi Cintrano.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

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