Panettone Style Sweet Bread

Name: How to cook Panettone Style Sweet Bread - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 18cm Deep Cake Pan *I used an oven-safe saucepan.
Cuisine: Us

Introduce

Chef :

Hiroko Liston

Panettone Style Sweet Bread

At Christmas time every year, I wanted to make Panettone, but I have never tried it. Because I didn’t have a suitable cake tin and didn’t want to buy rather expensive Panettone paper cases. The other day, when I was making a soup, I looked at the saucepan and thought it was a good size for Panettone. My stainless steel saucepan is oven-safe. This ‘Panettone Style Sweet Bread’ is baked in the saucepan, and the dough is almost identical to my ’Brioche’ dough. I added extra Sugar and more Milk to make the dough softer. This sweet bread is easy to make. It takes time, but it is mainly waiting time. *Note: You might be interested in the super easy ‘No-Knead Panettone Style Sweet Bread’.

Ingredient

Food ration :

18cm Deep Cake Pan *I used an oven-safe saucepan.

3 cups

Bread Flour

2 teaspoons

(1 Sachet/7g) Dry Yeast

1/4 cup

Caster Sugar *add extra 1-2 tablespoons for sweeter flavour

1 teaspoon

Salt

1/2 cup

Warm Milk

large Eggs *lightly whisked, save 1/2 tablespoon for glazing

125 g

Butter *softened

1 cup

Mixed Fruit *OR add more

2-4 tablespoons

Rum OR Brandy

Cooking instructions

* Step 1

Place Bread Flour, Yeast, Sugar and Salt in a large bowl, and mix well. Make a well in the centre and pour warm Milk, Eggs (save 1/2 tablespoon) and softened Butter. Mix to form a soft dough.

* Step 2

Knead until smooth and elastic. The dough might be very sticky, but keep kneading. It will eventually turn smooth and elastic. Do not add extra Flour.

* Step 3

Cover the dough with a plate or plastic wrap, and set aside in a warm place for 2-3 hours or until doubled in size. *Note: It took 3 hours today.

* Step 4

Place Mixed Fruit in a heat-proof bowl, add Rum (OR Brandy), mix to stir, and set aside for a few hours. *Note: Heat in the microwave for 1 minute to warm up, so that dried Fruit soak up Rum quickly and will be ready in 1 hour.

* Step 5

Prepare a cake tin. Grease with butter OR line with baking paper. *Note: Today I used my 18cm saucepan that is oven-safe.

* Step 6

Turn the dough onto a lightly floured surface. Gently press and stretch the dough into a large oblong. Scatter 1/2 of Mixed Fruit evenly and tightly roll it up.

* Step 7

Gently press and stretch the dough into a large oblong again. Scatter the remaining 1/2 of Mixed Fruit evenly and tightly roll it up. Then roll it into a ball. *Note: You can knead the Mixed Fruit into the dough in your own way.

* Step 8

Place it in the prepared tin with a smooth side up. Cover with a plate or plastic wrap, and set aside in a warm place for 2-3 hours or until doubled in size. Preheat oven to 180°C.

* Step 9

Cut a shallow cross on top, brush with the saved Egg, and bake for 40 to 50 minutes. (As I used a saucepan, it took slightly longer.) When the top gets too dark, cover with a sheet of foil. Transfer to a wire rack and cool.