Panettone Di Natale Italian

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READY IN: 2hrs
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Baking Pan: LARGE Tube pan, buttered.
  • In a small bowl dissolve yeast in water.
  • Stir briskly with a fork or metal whisk.
  • Blend in 1/2 cup flour and let the sponge stand until it is bubbly--about 5 minutes.
  • In a large bowl cream together butter and sugar and follow this with eggs and egg yolks.
  • Beat thoroughly until well mixed.
  • Add yeast, vanilla, salt and about 4 cups of flour--one cup at a time.
  • stir with a wooden spoon until it becomes too difficult to turn--then work in by hand.
  • When it is soft, but not sticky, turn from the bowl onto a floured board or counter top.
  • Knead the dough for about 8 minutes and divide the ball in two equal parts.
  • One half is put aside to rest while the other half receives the raisins, candied peel, citron and chopped nuts Work the fruit and nuts in well.
  • Keep the two halves separate.
  • Place them in greased bowls, cover tightly with plastic wrap and move to a warm place (80 to 85 Degrees) to rise until doubled in bulk about 50 minutes.
  • You can test if they have risen by poking a finger in them; the dents will remain.
  • (I warm up my oven for a minute-- turn it off-- and leave the pilot light on, and put my dough here).
  • Punch down the two doughs, separately turn them onto the floured surface, and knead again for 3 minutes.
  • Butter pan, sprinkle it with sugar, and stud the bottom with whole blanched almonds.
  • Roll the plain dough into a triangle.
  • (The long side--about 24 inches--will encircle the tube, with the ends overlapping.) Roll out the fruit dough the same size.
  • Lay it on top of the plain.
  • Beginning at the base of the triangle, roll up the two doughs, and fit them into the prepared pan.
  • Try an experimental circle before dropping the dough into the pan to be certain the ends overlap, and, together, are about the same thickness as the center of the roll.
  • Cover the pan with wax paper and place in a warm spot to rise until dough has doubled in bulk about one hour.
  • Preheat oven to 400 F.
  • Bake in a hot oven for 10 minutes, REDUCE the oven temperature to moderate 350 F.
  • and continue to bake for another 50 minutes, or until the loaf tests done.
  • Insert a metal skewer or wooden toothpick into the center of the loaf.
  • If it comes out clean and dry, the loaf is done.
  • If moist particles cling to the probe, return the loaf to the oven for an additional 10 minutes.
  • Test again.
  • Remove bread from the oven and turn from the pan and place on a cooling rack.
  • Slice in wedges.
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