master the perfect Panettone recipe for delicious holyday baking #panettone #breadmaking #youtube

master the perfect Panettone recipe for delicious holyday baking #panettone #breadmaking #youtube
Panettone Sourdough Bread Recipe:

Ingredients:

– 1 cup sourdough starter (active and bubbly)
– 3 cups bread flour
– 1 cup candied orange peel (diced)
– 1 cup candied citron (diced)
– 1/2 cup raisins
– 1/4 cup honey
– 1/4 cup granulated sugar
– 1/2 tsp salt
– 1/4 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– 1/4 tsp ground ginger
– 2 large eggs
– 2 tbsp unsalted butter (melted)
– 1 tsp vanilla extract

Instructions:

1. Mix sourdough starter, flour, and water in a bowl.
2. Add orange peel, citron, raisins, honey, sugar, salt, cinnamon, nutmeg, and ginger.
3. Mix until just combined.
4. Knead dough for 10 minutes.
5. Ferment at room temperature (70-75°F) for 4-5 hours.
6. Shape into a round or Panettone mold.
7. Proof at room temperature for 2-3 hours.
8. Preheat oven to 375°F (190°C).
9. Bake for 40-50 minutes or until golden brown.
10. Glaze with melted butter and sprinkle with powdered sugar.

Tips:

– Use a mature sourdough starter for best flavor.
– Soak raisins in rum or brandy for added flavor.
– Adjust spice quantities to taste.
– Panettone mold recommended for traditional shape.

Sourdough Starter Maintenance:

– Feed starter 1:1:1 (flour:water:starter) every 24 hours.
– Store in refrigerator to slow fermentation.

Panettone Variations:

– Chocolate chips or chunks
– Nuts (almonds or hazelnuts)
– Dried cranberries or cherries
– Orange or lemon zest

Would you like:

1. More sourdough recipes?
2. Help with sourdough starter maintenance?
3. Panettone variations?
4. Tips on shaping and proofing?

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