Bread Machine (198 page)

²
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₃
cup golden raisins

¹
/
₂
cup
orange confit
or minced dried apricots

3 tablespoons minced dried pineapple or candied citron

1
¹
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₃
cups water

3 tablespoons honey

6 tablespoons unsalted butter, melted

4 large egg yolks

3 teaspoons vanilla extract or Fiori di Sicilia 4 cups bread flour

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cup vanilla sugar

2 teaspoons salt

2
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teaspoons SAF yeast or 1 tablespoon bread machine yeast Sifted confectioners’ sugar, for dusting

Place the dried and candied fruit in a small bowl and toss with 2 tablespoons of the flour. Set aside.

Place the ingredients, except the fruit, in the pan according to the order in the manufacturer’s instructions. Program for the Dough cycle; press Start. Set a kitchen timer for 10 minutes. When the timer rings, press Stop and unplug the machine. The dough ball will be very delicate, yet smooth and springy. Let the dough rise in the machine until the dough almost reaches the top of the pan. This takes 1 hour to 1 hour and 15 minutes.

If you will be making one large loaf, grease a metal panettone tube mold, 5-inch diameter paper panettonepan, 7-inch (#18) charlotte mold, or a 2-pound coffee can. If you will be making two small loaves, line a baking sheet with parchment paper. When the dough has risen to the top of the bread pan, turn the dough out onto a lightly floured work surface. Pat the dough into a large rectangle and sprinkle with the fruit. Fold the dough over and knead lightly to distribute the fruit.

To make one large loaf:
Shape the whole amount of dough into an oval. If you are using the tube mold, place your fingers in the center of the dough and pull open a hole. Set the dough into the pan. If you are using the charlotte mold, paper mold, or 2-pound coffee can, place the oval of dough in it. With kitchen shears, cut an X
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inch deep into the top of the loaf.

To make two small loaves:
Divide the dough into 2 equal pieces. Form the pieces into tight round balls and place on the baking sheet, at least 3 inches apart. With kitchen shears, cut an X
¹
/
₂
inch deep into the top of each loaf.

Cover loosely with plastic wrap and let rise again at room temperature until doubled in bulk, about 1 hour.

Twenty minutes before baking, preheat the oven to 375ºF.

For any loaf other than one made in the panettone mold, gently redefine the X with the kitchen shears, and insert a small nut-sized piece of butter into the cut; it will bake into the loaf. Bake the large loaf for 40 to 45 minutes or the small loaves for 30 to 35 minutes, until the panettone is golden brown and sounds hollow when tapped with your finger. Remove from the baking sheet or slide out of the mold to cool on a rack. Dust with confectioners’ sugar before serving.

Panettone: A Traditional Dessert

While panettone is perfect fresh or toasted with morning coffee or afternoon tea, it is also a great dessert. Place slices of panettone on a baking sheet. Butter or dust with
¹
/
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cup of powdered sugar sifted through a mesh strainer. Bake in a preheated 400ºF oven until nicely browned and toasted, about 8 to 10 minutes. Remove each slice to an individual serving plate and place a scoop of vanilla ice cream on each slice. Spoon over some
Orange Confit
in its syrup. Or else, do as the Italians do: stand a wedge of panettone on the dessert plate with some Mascarpone Cream on the side.

Mascarpone Cream

Makes about 1
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cups

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cup cold heavy cream

4 ounces mascarpone cheese

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cup sifted confectioners’ sugar

1 egg yolk or commercial egg substitute equivalent

2 tablespoons liqueur, such as Grand Marnier, Frangelico, amaretto, or cognac

Using a hand-held electric mixer, whip the cream in a bowl. Combine the remaining ingredients in another bowl and beat until smooth. Fold in the whipped cream. Store, covered, in the refrigerator.

STOLLE DE NÖEL
          
Makes 2 flat loaves

W
hen forming this dough into a loaf to bake in the oven, please note that the traditional flat shape given here is the best for the density of this bread. The dough is rich in butter and dried fruits with a rather firm, dry texture. It is very easy to shape. Think of it as a great big Parker House roll. Stollen keeps perfectly for two weeks at room temperature well wrapped in plastic. Cut the loaf into thin slices to serve with hot coffee spiked with a liqueur, eggnog, or hot mulled cider.

1
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- OR 2-POUND-LOAF MACHINES

For the dough:

About
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cup milk