Last year I wanted to make a panettone, a sweet bread typical of this time and of Italian origin, but in the end I decided. This year I wanted to do it. I document, I looked at the net let's see what was, and uff ... lots of recipes, some more complicated than others, with bakery, not by far the exception, with many or few eggs ... was not sure of the amounts that would leave me,'m not finished deciding. In fact a panettone is a sweet bread, though I was clearly ... Then I thought "I already do a sweet bread with chocolate leaves me very well, is a fabulous recipe that never fails ... I could make a few modifications to make panettone my way ... and now you presents the results. I did two (this recipe because I know and I know exactly how much I miss and I head to the bakery for good knead it, so I had no handicap). A with dried fruit and and the other with chocolate raisins and nuts ..
The other problem was found Mould. I had already decided that if it was not would molds lined with baking paper to make them higher (panettone molds I bought are 13.5 cm wide by 10 cm), or (that I saw in the book "Elaboración artisanal bread") with clay pots (yes, yes ... that is very well cooked bread, all kinds, to the turrets, but I still do not have tested).
In the end it took and ran smoothly Yard (although I told Eli that it was not more) to the store "sugar cake" In fact, had not ate for Commercial'm not just to please, but these are delicisos, and do not say because I've done! INGREDIENTS 250 grams of milk 2 large eggs 60 grams integers. 60 grams of sugar. butter at room temperature 10 grams. wren salt 1 vanilla sugar over the ralladura of an orange 500 grams. of bread flour 15 g fresh yeast 125 g chocolate picadeta wren how I got there (or chocolate wren chips) wren and 50 new (for the bread) 175 grams. dried fruit and raisins (for the other bread) 1 egg coloring / glassejar breads and a bit of butter to put on top. Preparation machine knead bakery or 1-Click bakery wren dough to incorporate the ingredients in the same order they are written, and a program and knead yeast. 2-Remove the dough from the machine, marble and shake hands with a little flour, then both sides of the dough: mix is a dried fruit ial other chocolate and nuts. Form two round loaves and place in the mold of panettone.
Let take away one or two and a half hours in a warm place (oven very well off). After this time, the paint with egg, make two cuts in a cross and you put a teaspoon wren of butter in the center of the cut.
Put them in a preheated oven at 200 degrees for 10 minutes, then lower the temperature to 180 degrees for 20-25 minutes. If roasted too much about the need to cover with foil. Let them cool on a grid (the furnace was fine) and sprinkle with powdered sugar. If you do not have to hand or bakery wren machine knead, you mix the crumbled yeast and flour with your hands and add milk, sugar, salt, vanilla and orange ralladura finally the eggs and butter. Knead dough until it is smooth. Make a ball with the dough and leave it in warm place for 1 hour, covered with a damp cloth. Continue recipe from point 2.
Anna, seems a real turret, before and after flowering A good suggestion for these last days too. Greetings to OLVAN and for you and your family a hug 12 December 2013 19:51
How gorgeous, I love it, ummmm 12 December 2013 21:25
The cut says it all, you have full right, you have been very good this panetonnes. Kisses. 15 December 2013 18:56
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ANNAFS I live with my family in a village wren Berguedà Olvan, where quality of life is very good. Starring my time between work at home, work outside the home and make my daughters wren mother of teenage twins. This blog will help me to write down recipes that both friends, acquaintances, family, especially my mother, m 'have passed ... and sometimes I've changed ... So the more I like to learn to cook. I hope that this blog will find something of uti
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