We are not fond of glaceed fruit in this household, so making a
traditional panettone was out of the question.

Fortuitously, one of my favorite baking sites, King Arthur Flour,
offered up an "American-Style Panettone" recipe that was based on a
biga to give it more depth of flavor.

In honor of its name and the Thanksgiving holiday, I used toasted
almonds, dried cranberries and dried cherries.

Ladies and gentlemen - this one is a keeper.

Boron

Photos he

http://www.flickr.com/photos/25648800@N04

Recipe and instructions at this link and it can be converted to volume
measurements if one prefers.
http://www.kingarthurflour.com/shop/...isplay?RID=172

I made it in a bundt ban and it came out just fine. The recipe calls
for a regular tube pan

I did use the Fiori Di Sicilia called for, as well as some grated
lemon and orange rind. The link has an excellent "walk through" of the
recipe.

Boron

Biga

* 6 1/4 ounces King Arthur Unbleached All-Purpose Flour
* 4 ounces cool water
* 1/16 teaspoon instant yeast

Dough

* 3 large eggs
* 4 ounces unsalted butter, cut into about 10 chunks
* 10 1/2 ounces King Arthur Unbleached All-Purpose Flour
* 2 3/8 ounces sugar
* 5 teaspoons instant yeast
* 1 1/2 teaspoons salt
* 2 teaspoons vanilla
* 1/4 to 1/2 teaspoon Fiori di Sicilia, to taste
* 1 1/2 cups (about 9 ounces) dried fruit, chopped if large

Directions

1) Biga: Combine the flour, water and yeast, kneading briefly to make
a stiff dough; if you're using a bread machine, allow the dough to
knead for 5 minutes, then cancel the machine.

2) Place the dough in a lightly greased bowl, and allow it to rise
overnight, about 12 hours. It'll become bubbly.

3) Dough: In the bowl of an electric mixer (or in the pan of your
bread machine), combine all of the ingredients except the dried fruit.
Note: This dough is very difficult to make by hand; we suggest the use
of a machine of some sort.

4) Knead the dough till it's cohesive; it'll seem very gummy at first,
but should come together nicely at the end. Don't worry if it doesn't
form a smooth ball; it's OK if it sticks to the sides of the bowl a
bit.

5) Place the dough in a lightly greased bowl, and allow it to rest for
an hour. It won't rise much; that's OK.

6) Knead the fruit into the dough, by hand or machine; knead only
until the dough accepts the fruit, as over handling will cause the
fruit to release too much sugar into the dough, slowing the rise.

7) Allow the dough to rest for 10 minutes, then shape it into a round
ball.

8) Poke a hole in the center of the ball.

9) Slip the dough over the ring of a lightly greased 9" to 10" tube
pan or monkey bread pan.

10) Cover the pan, and set the dough aside to rise for 2 hours or so.
It probably won't double in size, but will puff up a bit; don't worry,
this bread's oven spring is quite good.

11) Bake the panettone in a preheated 350°F oven for 25 to 40 minutes,
tenting it with aluminum foil for the final 15 minutes of baking if it
appears to be browning too quickly. There's a wide time-range here due
to the difference in center diameters of monkey bread and tube pans;
the smaller the diameter, the longer the bread will bake. The internal
temperature of the dough should register 190°F to 205°F when it's
done, so use an instant-read thermometer to check. If you don't have a
thermometer, poke a cake tester into the center; it should come out
dry, without any crumbs or wet dough clinging to it.

12) Remove the panettone from the oven, and after about 5 minutes turn
it out of the pan. Brush with melted butter, if desired, for a soft,
buttery crust. Cool on a rack.

13) Sprinkle with confectioners' sugar just before serving, if
desired.

On Nov 25, 2:26*pm, Boron Elgar > wrote:
> We are not fond of glaceed fruit in this household, so making a
> traditional panettone was out of the question.
>
> Fortuitously, one of my favorite baking sites, King Arthur Flour,
> offered up an "American-Style Panettone" recipe that was based on a
> biga to give it more depth of flavor.
>
> In honor of its name and the Thanksgiving holiday, I used toasted
> almonds, dried cranberries and dried cherries.
>
> Ladies and gentlemen - this one is a keeper.
>
> Boron
>
> Photos he
>
> http://www.flickr.com/photos/25648800@N04
>
> Recipe and instructions at this link and it can be converted to volume
> measurements if one prefers.http://www.kingarthurflour.com/shop/...isplay?RID=172
>
> I made it in a bundt ban and it came out just fine. The recipe calls
> for a regular tube pan
>
> I did use the Fiori Di Sicilia *called for, as well as some grated
> lemon and orange rind. The link has an excellent "walk through" of the
> recipe.
>
> Boron
>
> Biga
>
> * * * 6 1/4 ounces King Arthur Unbleached All-Purpose Flour
> * * * 4 ounces cool water
> * * * 1/16 teaspoon instant yeast
>
> Dough
>
> * * * 3 large eggs
> * * * 4 ounces unsalted butter, cut into about 10 chunks
> * * * 10 1/2 ounces King Arthur Unbleached All-Purpose Flour
> * * * 2 3/8 ounces sugar
> * * * 5 teaspoons instant yeast
> * * * 1 1/2 teaspoons salt
> * * * 2 teaspoons vanilla
> * * * 1/4 to 1/2 teaspoon Fiori di Sicilia, to taste
> * * * 1 1/2 cups (about 9 ounces) dried fruit, chopped if large
>
> Directions
>
> 1) Biga: Combine the flour, water and yeast, kneading briefly to make
> a stiff dough; if you're using a bread machine, allow the dough to
> knead for 5 minutes, then cancel the machine.
>
> 2) Place the dough in a lightly greased bowl, and allow it to rise
> overnight, about 12 hours. It'll become bubbly.
>
> 3) Dough: In the bowl of an electric mixer (or in the pan of your
> bread machine), combine all of the ingredients except the dried fruit.
> Note: This dough is very difficult to make by hand; we suggest the use
> of a machine of some sort.
>
> 4) Knead the dough till it's cohesive; it'll seem very gummy at first,
> but should come together nicely at the end. Don't worry if it doesn't
> form a smooth ball; it's OK if it sticks to the sides of the bowl a
> bit.
>
> 5) Place the dough in a lightly greased bowl, and allow it to rest for
> an hour. It won't rise much; that's OK.
>
> 6) Knead the fruit into the dough, by hand or machine; knead only
> until the dough accepts the fruit, as over handling will cause the
> fruit to release too much sugar into the dough, slowing the rise.
>
> 7) Allow the dough to rest for 10 minutes, then shape it into a round
> ball.
>
> 8) Poke a hole in the center of the ball.
>
> 9) Slip the dough over the ring of a lightly greased 9" to 10" tube
> pan or monkey bread pan.
>
> 10) Cover the pan, and set the dough aside to rise for 2 hours or so.
> It probably won't double in size, but will puff up a bit; don't worry,
> this bread's oven spring is quite good.
>
> 11) Bake the panettone in a preheated 350°F oven for 25 to 40 minutes,
> tenting it with aluminum foil for the final 15 minutes of baking if it
> appears to be browning too quickly. There's a wide time-range here due
> to the difference in center diameters of monkey bread and tube pans;
> the smaller the diameter, the longer the bread will bake. The internal
> temperature of the dough should register 190°F to 205°F when it's
> done, so use an instant-read thermometer to check. If you don't have a
> thermometer, poke a cake tester into the center; it should come out
> dry, without any crumbs or wet dough clinging to it.
>
> 12) Remove the panettone from the oven, and after about 5 minutes turn
> it out of the pan. Brush with melted butter, if desired, for a soft,
> buttery crust. Cool on a rack.
>
> 13) Sprinkle with confectioners' sugar just before serving, if
> desired.

Nice- what fruits did you use? I'm also thinking cardemon would be
nice in this...

On Tue, 25 Nov 2008 14:52:13 -0800 (PST), merryb >
wrote:

>On Nov 25, 2:26*pm, Boron Elgar > wrote:
>> We are not fond of glaceed fruit in this household, so making a
>> traditional panettone was out of the question.
>>
>> Fortuitously, one of my favorite baking sites, King Arthur Flour,
>> offered up an "American-Style Panettone" recipe that was based on a
>> biga to give it more depth of flavor.
>>
>> In honor of its name and the Thanksgiving holiday, I used toasted
>> almonds, dried cranberries and dried cherries.
>>

>Nice- what fruits did you use? I'm also thinking cardemon would be
>nice in this...


Cranberries and cherries.

Boron

On 2008-11-25, Boron Elgar > wrote:
> We are not fond of glaceed fruit in this household, so making a
> traditional panettone was out of the question.

Have you had a traditional Italian panettone from Italy? I also despise
candied fruit. It's like polyvinyl dayglo rubber, too me, but as far as I
can tell, the only thing close in panettone is a few bits of citron and even
then, it's not like that vulcanized candied fruit sold in US stores. The
rest is nuts and raisins and dates. IOW, I like panettone because of it's
scarcity of bad candied fruit. Maybe I misunderstand you.

nb

On Tue, 25 Nov 2008 23:32:23 GMT, notbob > wrote:

>On 2008-11-25, Boron Elgar > wrote:
>> We are not fond of glaceed fruit in this household, so making a
>> traditional panettone was out of the question.
>
>Have you had a traditional Italian panettone from Italy? I also despise
>candied fruit. It's like polyvinyl dayglo rubber, too me, but as far as I
>can tell, the only thing close in panettone is a few bits of citron and even
>then, it's not like that vulcanized candied fruit sold in US stores. The
>rest is nuts and raisins and dates. IOW, I like panettone because of it's
>scarcity of bad candied fruit. Maybe I misunderstand you.
>
>nb

Candied citrus peel is glaceed. Many versions of panettone call for
1-2 cups of candied fruit. I do not care for any sort of candied
fruit.

Boron

On Nov 25, 7:27*pm, Boron Elgar > wrote:
> On Tue, 25 Nov 2008 23:32:23 GMT, notbob > wrote:
> >On 2008-11-25, Boron Elgar > wrote:
> >> We are not fond of glaceed fruit in this household, so making a
> >> traditional panettone was out of the question.
>
> >Have you had a traditional Italian panettone from Italy? *I also despise
> >candied fruit. *It's like polyvinyl dayglo rubber, too me, but as far as I
> >can tell, the only thing close in panettone is a few bits of citron and even
> >then, it's not like that vulcanized candied fruit sold in US stores. *The
> >rest is nuts and raisins and dates. *IOW, I like panettone because of it's
> >scarcity of bad candied fruit. *Maybe I misunderstand you.
>
> >nb
>
> Candied citrus peel is glaceed. Many versions of panettone call for
> 1-2 cups of candied fruit. I do not care for any sort of candied
> fruit.
>
> Boron

I love candied fruit. Or glaceed. Or whatever. I never eat
fruitcake because I'm allergic to nuts, and have never had the desire
to make any. But I ordered some panettone papers from KA Flour -
curious, the recipes for panettone that I got from KA Flour doesn't
call for a tube pan.

N.

Boron Elgar wrote:
> We are not fond of glaceed fruit in this household, so making a
> traditional panettone was out of the question.
>
> Fortuitously, one of my favorite baking sites, King Arthur Flour,
> offered up an "American-Style Panettone" recipe that was based on a
> biga to give it more depth of flavor.
>
> In honor of its name and the Thanksgiving holiday, I used toasted
> almonds, dried cranberries and dried cherries.
>
> Ladies and gentlemen - this one is a keeper.
>
> Boron
>
> Photos he
>
> http://www.flickr.com/photos/25648800@N04
>
> Recipe and instructions at this link and it can be converted to volume
> measurements if one prefers.
> http://www.kingarthurflour.com/shop/...isplay?RID=172
>
> I made it in a bundt ban and it came out just fine. The recipe calls
> for a regular tube pan
>
> I did use the Fiori Di Sicilia called for, as well as some grated
> lemon and orange rind. The link has an excellent "walk through" of the
> recipe.
>
> Boron
>
<recipe snipped for brevity>
>
>
Thanks for posting this! I wasn't familiar with Fiori di Sicilia and
always wondered where the citrusy flavour in typical Italian panettone
came from, thinking it to be from citrus zest or extract.