Panettone

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Panettone is an Italian yeast-leavened bread, traditionally eaten on holidays, usually made with mixed dried fruit, candied fruit peels and zest

Ingredients

600g Laucke Barossa Sour Dough Rye Bread Mix

4g Bakers Yeast

60g Eggs

360ml Water

25g Butter

1 Lemon Zest - grated

200g Mixed Dried Fruit - include dried/candied peel

Method

BREAD MACHINE

  1. Blend eggs and water and place into the bread machine bucket
  2. Add Laucke Barossa Sour Dough Rye Bread Mix, Laucke Bakers Yeast and chopped butter
    Note: Panasonic bread machine require steps 1 and 2 to be placed in reverse. Check with your bread machine book to see which order to place these ingredients
  3. Use the Fruit Loaf setting on the bread machine
  4. When the bread machine buzzer sounds, add fruit and lemon zest
  5. When baking complete, remove from the bread machine bucket and place on a wire rack to cool

MADE BY HAND

Note: Reduce Water to 310ml and increase Yeast to 6.0g

  1. Blend eggs and water in a mixing bowl
  2. Add Laucke Barossa Sour Dough Rye Bread Mix, Laucke Bakers Yeast, and chopped butter
  3. Use a suitable mixer to mix and knead the dough, or alternatively knead by hand MIXING AND KNEADING
  4. A very useful method to determine if the dough has been kneaded is to conduct the following WINDOW TEST
  5. Add fruit and lemon zest then gently knead through until evenly incorporated
  6. When dough is fully mixed and developed, cover and rest for about 15 minutes before further processing
  7. Gently knead the dough and form into required shape, then place into bread tin
  8. Cover bread tin with a damp cloth. Ensure that the dough remains warm. PROOFING
  9. Place the tin in an oven at 210°C for Conventional or 190°C for Fan Forced until baked. This will be approximately 30 to 35 minutes
  10. With baking complete, remove from the tin and place on a wire rack to cool

Panettone is traditionally dusted with icing sugar when cool