An enriched, fruit-stuffed bread that in many homes is the quintessence of a Christmas treat, panettone is deeply flavorful. This recipe is not difficult but patience is required. The dough is leavened with a blend of natural sourdough and commercial yeast, requiring a long slow rise. The payoff is deep flavor in a moist, dense, slow-staling bread. Substitution options abound and are noted.
Yield: one 6-inch diameter, 20 ounce round, enriched bread. Serves 4 - 6.
Time to make: 1 hour active. 10 hours proof, divided. 90 minutes oven dwell.
Tools needed: 3 small bowls. 1 medium bowl. Stand mixer with paddle attachment. 6-inch diameter pie pan, preferable with removable bottom. Bakers parchment. Measuring cups and spoons, or/and kitchen scale. Cutting board and sharp knife.
Ingredients
Note:
Alcohol-soaked fruits may be substituted with candied fruits. Any of the dried, sweetened fruits may be replaced with others, such as apricots, prunes, berries, etc. When substituting, keep the quantities or weight the same.
Note: Unbolted buckwheat meal is made by processing buckwheat groats in a spice grinder or coffee grinder. It takes about 30 seconds of grinding, interrupted every 10 seconds or so with a good shake to the grinder. Processing buckwheat in this way yields a fresher, deeper flavor.
Procedure:
1) The day before baking, make the pre-dough - click here for instructions - and soak fruit: Place the orange juice and the brandy or rum into a small bowl. Add the orange peel and the dried sour cherries. Stir, cover loosely, and set aside.
2) The next day, place the following in the bowl of a stand mixer: The potato starch, the tapioca starch, the brown rice, the oat flour, the steel-cut oats, the buckwheat flour or meal, the xanthan gum and the salt. Stir with paddle blade on low speed until thoroughly mixed. Cover loosely with a cloth and set aside.
3) Break the egg into a clear measuring cup. Add buttermilk to reach the 2/3 cup line. Add the 1/4 cup of pre-dough and whisk with a fork to mix thoroughly. Place 1/2 cup of the flour blend (above) in a medium bowl. Add the egg-buttermilk-pre-dough blend and stir until thoroughly blended. Cover loosely and set aside for 3 hours. (Note: time can be cut to 1 1/2 hours in a 100 F cabinet. Alternatively, this mixture may be held in the refrigerator for up to 48 hours.)
4) Prepare a 6 inch cake pan by greasing well with butter and lining the bottom with bakers parchment. Cut a piece of parchment for the sides that is at least 2 inches taller than the sides of the pan, and put into place.
5) Add the batter from step 3 to the ingredients in the stand mixer, along with the yeast and the sugar. Mix at medium-high until dough clings to sides of mixer and both the water and the yeast are fully integrated. Allow to rest for 2 minutes, then add the butter and beat on medium-low until butter is dispersed through the dough. add the dried fruits, the soaking fruits and soaking liquid and stir on low until well-integrated. Add the almonds and stir on low until well-integrated.
6) Grease your hands with butter. Use them to press the dough into a closed ball. Lift the ball from the mixer and carefully position in the prepared cake pan. Use a well-wetted spatula to smooth the surface of the dough while pressing it into an approximate hemisphere. Gently cover and set aside to rise. Rise will take 7 hours at room temperature or 3 hours at 100 F.
7) Position an oven rack in the center slot. Heat oven to 325 F. Bake for 45 minutes, then place a disc of parchment over the top of the bread. Bake another 45 minutes, or until the bread is dark brown and very fragrant. Remove to a cooling rack and allow to cool a minimum of 3 hours.
This bread should be wrapped in foil or plastic after being cut. It may be frozen.