CHOCOLATE PANETTONE
Celebrate the festive period with a classic Italian sweet bread, panettone. Our chocolate-flavoured version is the perfect homemade gift at Christmas time
Provided by Esther Clark
Time 1h15m
Number Of Ingredients 11
Steps:
- Combine the yeast and 1 tbsp of the milk. When the yeast has dissolved, pour in the rest of the milk.
- Combine the caster sugar, three quarters of the egg, the marsala and vanilla in a bowl. Tip the flour and ½ tsp salt into the bowl of a stand mixer. Make a well in the centre, then tip in the egg and milk mixtures. Mix for 10 mins using a dough hook, until you have a smooth, soft dough. Transfer to a lightly oiled bowl, then cover and leave to rise for 1½ -2 hrs, or until doubled in size.
- Lightly oil a deep, loose-bottomed 20cm cake tin, then line with baking parchment (it should come 10cm above the top of the cake tin).
- Tip the dough onto a lightly oiled work surface. Using lightly oiled hands, gently punch down the dough. Tip the chocolate chunks over the dough and briefly knead to combine. Form into a rough ball and transfer to the tin. Leave to rise for about 1 hr until doubled in size.
- Heat the oven to 180C/160C fan/gas 4. Brush the top of the dough with the remaining beaten egg, then scatter over the almonds and pearl sugar, if using. Bake in the centre of the oven for 45-55 mins until golden, then leave to cool completely. Will keep in an airtight container for up to one week.
Nutrition Facts : Calories 369 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 14 grams sugar, Fiber 3 grams fiber, Protein 12 grams protein, Sodium 0.4 milligram of sodium
PANETTONE II
This is an Italian Christmas bread. This recipe is only suitable for the bread machine. I have tried it many times successfully, you will love it.
Provided by Sandra Chan
Categories Bread Yeast Bread Recipes
Time 3h5m
Yield 10
Number Of Ingredients 10
Steps:
- Place all of the ingredients except for the mixed fruit into the pan of your bread machine in order directed by manufacturer. Select Sweet or Basic/White bread cycle, and use the Medium or Light crust color. Do not use the delay cycles. Add the fruit 5 to 10 minutes before the last kneading cycle ends, or when the raisin or nut signal starts.
Nutrition Facts : Calories 93.1 calories, Carbohydrate 8.7 g, Cholesterol 49.7 mg, Fat 5.7 g, Fiber 0.2 g, Protein 2.3 g, SaturatedFat 3.2 g, Sodium 405.3 mg, Sugar 3.4 g
CHOCOLATE PANETTONE ( BREADMAKER 1 1/2 LB. LOAF)
Make and share this Chocolate Panettone ( Breadmaker 1 1/2 Lb. Loaf) recipe from Food.com.
Provided by Mercy
Categories Yeast Breads
Time 3h15m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- Select loaf size recommended by the manufacturer of your machine.
- Measure milk, water, egg, butter, salt, flour, sugar and yeast into bread machine pan in the order that the bread machine manufacturer suggests.
- Process in fruit/nut cycle or basic cycle on lightest crust setting.
- *Add chocolate morsels, almonds and cherries at the beep or during the last 5 or 10 minutes of the last kneading cycle.
- Remove baked bread from pan; cool on wire rack.
- Sift powdered sugar over bread.
Nutrition Facts : Calories 200.3, Fat 8.6, SaturatedFat 3.9, Cholesterol 24, Sodium 108.6, Carbohydrate 26.4, Fiber 1.7, Sugar 6.5, Protein 4.6
BREAD MACHINE CANDIED SWEET BREAD
The dough for this traditional "Panettone" is conveniently made in a bread machine. Every tender, moist slice is filled with candied fruit and raisins.-Josephine Bianchi, Bristol, New Hampshire
Provided by Taste of Home
Categories Snacks
Time 1h55m
Yield 1 loaf.
Number Of Ingredients 11
Steps:
- In bread machine pan, place the first nine ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., Just before dough cycle is completed, add candied fruit and raisins. , When dough cycle is completed, turn dough onto a lightly floured surface. Shape into a 9-in. round loaf; place in a greased 9-in. springform pan. Cover and let rise in a warm place until doubled, about 40 minutes. , Preheat oven to 350°; bake until golden brown, 25-30 minutes. Cool on a wire rack. Remove sides of pan; cut into wedges.
Nutrition Facts : Calories 231 calories, Fat 6g fat (3g saturated fat), Cholesterol 31mg cholesterol, Sodium 237mg sodium, Carbohydrate 41g carbohydrate (15g sugars, Fiber 2g fiber), Protein 5g protein.
PANETTONE CHRISTMAS BREAD FOR THE BREAD MACHINE
Make and share this Panettone Christmas Bread for the Bread Machine recipe from Food.com.
Provided by southern chef in lo
Categories Yeast Breads
Time 3h5m
Yield 1 1/2 pound loaf
Number Of Ingredients 10
Steps:
- Add all ingredients in order giving except the fruit.
- Add fruit in on the "add in" beep on "sweet bread" setting on "light crust".
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PERFECT ITALIAN PANETTONE MADE IN A BREAD MACHINE AND …
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- Place the water, egg yolks, vanilla, and grated peel into the bread machine first. Next add the sugar, salt, flour and pieces of butter around the outside of the metal pan on top of the flour (see photo below). Make an indentation in the flour and add the yeast. Start the bread machine on "dough" setting.
- When the machine beeps to add additional ingredients to the dough, toss in the sultanas and raisins, and allow the cycle to finish. Keep an eye on the dough after it's finished and allow to rise until doubled in size. (Alternatively, you can remove the dough and put it in a large sealed container and allow to rise in the refrigerator overnight.)
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- In a large bowl, whisk together the flour, salt, sugar, and instant yeast. In a medium bowl, combine the milk, water, 4 tablespoons melted butter, and vanilla. Stir to combine, then add to the flour. Using a rubber spatula, mix until the liquid is absorbed and the ingredients form a sticky dough ball. Cover the bowl with a damp tea towel or plastic wrap and set aside in a warm spot to rise for 1½ to 2 hours, until the dough has doubled in bulk.
- Set a rack in the middle of the oven and preheat it to 375°F. Grease a panettone mold (see Note) with the softened butter—be generous. Sprinkle the chocolate pieces over the surface of the dough. Using two forks, deflate the dough by releasing it from the sides of the bowl and pulling it toward the center. Rotate the bowl quarter turns as you deflate, turning the mass into a rough ball. Keep turning the dough in this manner until the chocolate is incorporated.
- Use your two forks to transfer the dough to the prepared mold. If the dough is too wet to transfer with forks, lightly grease your hands with butter or oil, then transfer it to the mold. Do not cover the mold. Let the dough rise on the countertop near the oven (or another warm, draft-free spot) for 20 to 25 minutes, until the dough has doubled in bulk—it may not crown the rim, but it will come close.
- Set the mold on a sheet pan and transfer it to the oven. Bake the mold for 40 to 45 minutes, or until uniformly brown. Remove the pan and mold from the oven and set the mold onto a cooling rack. Brush the top with the remaining tablespoon melted butter. Let the panettone cool for at least 1 hour before cutting it.
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