Overnight Panettone
This traditional Italian holiday bread will stay fresh longer when it's made with an overnight starter.
Biga (Overnight Starter)
3/4 cup (3 1/8 ounces) King Arthur Unbleached All-Purpose Flour
1/16 teaspoon yeast (just a pinch)
1/3 cup (2 5/8 ounces) water
Dough
all of the biga (above)
2 1/4 cups (9 1/2 ounces) King Arthur Unbleached All-Purpose Flour
1/4 cup (2 ounces) water
2 large eggs
1/4 cup (1/2 stick, 2 ounces) unsalted butter
1 1/4 teaspoons salt
1/2 teaspoon Fiori di Sicilia flavoring OR 1 teaspoon vanilla + 1/8 teaspoon orange oil
2 1/4 teaspoons SAF Gold instant yeast OR 1 tablespoon instant yeast
1/3 cup (2 1/4 ounces) sugar
1/2 cup (3 ounces) golden raisins
1/2 cup (2 1/4 ounces) slivered dried apricots
1/2 cup (2 ounces) dried cranberries or flavored fruit bits
1/2 cup (2 1/2 ounces) dried pineapple, chopped
2 tablespoons orange or lemon zest
The Biga: Combine the biga ingredients in a medium-sized mixing bowl, cover, and allow them to rest overnight (8 to 12 hours).
Dough: Combine all of the dough ingredients except the fruit, and mix and knead them together—by hand, mixer or bread machine—till you've made a soft, smooth dough. Allow the dough to rise, covered, for 1 to 1 1/2 hours, or until it's puffy (though not necessarily doubled in bulk). Gently deflate the dough, and knead in the fruits and zest.
Shape the dough into a ball and place it in a panettone pan or other straight-sided, tall 1 1/2- to 2-quart pan. Cover the pan and let the dough rise till it's just crested over the rim of the pan, about 1 hour.
Bake the bread in a preheated 400°F oven for 10 minutes; reduce the oven heat to 375°F and bake an additional 10 minutes; then reduce the heat to 350°F and bake for 25 minutes, tenting with aluminum foil if the crust appears to be browning too quickly. Remove the panettone from the oven and cool completely.
This recipe reprinted from The Baking Sheet Newsletter, Vol. III, No. 2, December 1991 issue.
Reviews
01/03/2009
I have been eager to try baking my own panettone for some time now since I love the commercial panettone imported from Italy. I used your recipe making some minor changes.... I only added raisins, citron and orange rind and your Fiori di Sicilia flavor which I feel is the key to a great tasting panettone. I also increased the butter to 4 oz. I mixed it all in the kitchen aid mixer using the dough hook, and mixed it for at least 20-25 minutes. The dough is quite soft and sticky, and then I put it out on a lightly floured board and incorporated the fruit, kneaded it till all the fruit was well mixed. The first rising takes at least 2 to 3 hours and the second rising not quite as long but much longer than your recipe calls for. I used your paper panettone pans and it looks so tall and beautiful when it comes out of the oven. I also purchased your lovely cellophane/snowflake printed bags, tied with a ribbon and what a lovely presentation it makes.....very professional. Since I first saw the recipe in your November catalog, I have made it at least a dozen times. I love this recipe and it is a real keeper.
01/03/2009
I have been eager to try baking my own panettone for some time now since I love the commercial panettone imported from Italy. I used your recipe making some minor changes.... I only added raisins, citron and orange rind and your Fiori di Sicilia flavor which I feel is the key to a great tasting panettone. I also increased the butter to 4 oz. I mixed it all in the kitchen aid mixer using the dough hook, and mixed it for at least 20-25 minutes. The dough is quite soft and sticky, and then I put it out on a lightly floured board and incorporated the fruit, kneaded it till all the fruit was well mixed. The first rising takes at least 2 to 3 hours and the second rising not quite as long but much longer than your recipe calls for. I used your paper panettone pans and it looks so tall and beautiful when it comes out of the oven. I also purchased your lovely cellophane/snowflake printed bags, tied with a ribbon and what a lovely presentation it makes.....very professional. Since I first saw the recipe in your November catalog, I have made it at least a dozen times. I love this recipe and it is a real keeper.
Bookmark/share
this recipe