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Holiday Breads
Milanese panettone
Fruit Bread, Milan Style/Panettone (Italian holiday bread using yeast, butter, milk, eggs, raisins and citron)
Originated from: Milan, Italy
Occasion: Any time & special times
Contributed by: Taken from "The Italian Cookbook, 160 Masterpieces of Italian Cookery" (The Culinary Arts Institute of Chicago, 1954)

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Ingredients

For dough
1 pkg. active dry yeast [8 grams]
1/4 cup warm water
1 cup butter, melted
1 cup sugar
1 teaspoon salt
5 1/2 cups sifted all-purpose flour
1/2 cup milk, scalded
2 eggs
4 egg yolks
1 cup dark seedless raisins
3/4 cup chopped citron

[For flouring pastry board and dough]
1/2 cup all-purpose flour

[For egg wash]
1 egg, slightly beaten
1 tablespoon water



Directions

Thoroughly grease 2 8-in. round pans.



Soften 1 pkg. active dry yeast in 1/4 cup warm water (110 degrees F to 115 degrees F). If compressed yeast is used, soften 1 cake in 1/4 cup lukewarm water, 80 degrees F to 85 degrees F.) Set aside.



Meanwhile, pour into a large bowl 1 cup butter, melted.

Add gradually, beating well after each addition 1 cup sugar,

and 1 teaspoon salt.

Have ready 2 cups sifted all-purpose flour and 1/2 cup milk, scalded, and then cooled to lukewarm.

Beating thoroughly after each addition, alternately add flour in thirds and milk in halves to the butter mixture.

Add yeast; beat well.

Beat until thick and pile softly 2 eggs, 4 egg yolks.

Add the beaten eggs all at one time to yeast mixture and beat well.

Beating thoroughly after each addition, gradually add 3 1/2 cups sifted all-purpose flour.

Stir in 1 cup dark seedless raisins, 3/4 cup chopped citron.



Set out 1/2 cup all-purpose flour.

Sift one-half of the flour over a pastry cloth or board.Turn dough onto floured surface, cover with waxed paper, and let stand 10 min.

Sift remaining flour over dough.

Pull dough from edges toward center until flour is worked in.



Put dough into a greased large bowl, grease top of dough, and cover with waxed paper and a towel.

Let stand in warm place (about 80 degrees F) about 2 1/2 hours.

Punch down dough and pull edges of dough in to the center.

Let rise in a warm place about 1 hour.

Divide dough into halves and shape each half into a round loaf.

Put each loaf into a prepared pan.

Brush surfaces generously with a mixture of 1 egg, slightly beaten and 1 tablespoon water.

Cover; let rise in a warm place, about 1 hour.

Bake at 350 degrees F 40 to 45 minutes, or until golden brown.

Remove loaves from pans to cooling racks to cool.



[Makes] 2 Panettoni.


Notes

This recipe was first published in "The Italian Cookbook, 160 Masterpieces of Italian Cookery." It was put together by the staff home economists at the Culinary Arts Institute of Chicago (under the direction of Melanie De Proft). The book was first published by The Culinary Arts Institute (Chicago, Illinois)in 1954. Photo of store-bought panettone: Mary Melfi

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