Panettone Variation 1 from KA by k.rose

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Panettone Variation 1 from KA
Submitted by k.rose on January 02, 2005 at 6:10 pm

DESCRIPTION
Panettone Variation 1 from KA

SUMMARY
Yield 0 File under Holiday & Party Recipes

INSTRUCTIONS
The following is a list of changes I made
to the Panettone Variation 1. I found the
original too dry (it usually is dry) and
so I tried this recipe a few times until I
came up with these changes with the help of
the KA bakers.

Biga (Overnight Starter)

3/4 cup KA Unbleached AP flour
1/16 teaspoon yeast (just a pinch)
1/3 cup water

Combine the biga ingredients in a medium bowl, cover and allow to rest overnight (8 to 12 hours). DO NOT REFRIGERATE.

Dough

2 cups plus 3 tablespoons AP flour
2 tablespoons potato flour
1/4 cup water
2 eggs
4 1/2 tablespoons butter
1 1/4 teaspoons salt
1/2 teaspoon Fiori di Sicilia flavoring
1 tablespoon instant yeast
1/3 cup sugar
1/2 cup golden raisins (soaked in water and drained)
1/2 cup slivered apricots
1/2 cup slivered almonds
1/2 cup red and green cherries, cut in half
1/4 cup dried pineapple, chopped
1 tablespoon lemon zest

I used a bread machine for the dough. The biga and dough ingredients were combined in the bread machine and I incorporated the fruit and zest after the bread machine rise. It will look like too much fruit for the dough but the finished product will be worth the time spent kneading the fruit in. Divide the dough and place in well greased baking pans of your choice. Cover the pans and let the dough rise until it's just crested over the rim of the pan, about 1 hour.

I baked the panettone in (2) 1 lb. coffee cans and another time
I used springform pans. It can also be baked in (1) 1 1/2 to 2 quart pan. The temp. I used was 350 degrees for about 50 minutes. I used a thermometer to check the temp. before the panettone was taken out of the oven (190 degrees).

During baking I did need to use the foil to prevent over browning.

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