Panettone RecipeOrigin: Italian Period: Traditional |
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Panettone is a typical Milanese bread that's usually prepared and enjoyed for Christmas and New Year around Italy and is one of the classic symbols of Milan. The origins of this cake appear to be ancient, dating back to the Roman Empire, ancient Romans sweetened a type of leavened bread with honey. Throughout the ages this "tall, leavened fruitcake" makes cameo appearances in the arts : In a 16th century painting by Pieter Brueghel the Elder, also as a recipe in a contemporary recipe book written by Bartolomeo Scappi, personal chef to popes and emperors during the time of Charles V. The first recorded association of Panettone with Christmas can be found in the writings of 18th century illuminist Pietro Verri. He refers to it as 'Pane di Tono' (Large Bread). Ingredients:
450g Strong White Bread Flour 
Panettone Preparation:Method:Place all the in gredients in a bowl and mix thoroughly. Alternately, place in a mixer's bowl, attach a dough hook and mix the ingredients to a soft dough. Knead for 5 minutes. If mixing by hand tip the dough onto a floured surface and knead for 10 minutes. Place the dough into a round, well greased tin, about 18cm in diameter and 9 cm deep. Cover, and place in a warm place to prove until doubled in size (at least 2 hours). Once well risen place the cake in an oven pre-heated to 190°C and bake for 30 minutes. Take the cake out of the oven and immediately brush with a mix of butter and eggs. Traditionally the panettone is held upside down to cool so that the lightness of the cake is maintained. Find more Christmas Recipes Here |
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