Panettone, the Italian Christmas Loaf, episode 20 Baking with House of Bread

In this episode, Sheila explains the similarities and differences from Stollen, the German Christmas bread, and Panetonne.    After a review of the recipe, Sheila gives tips for easy recipe substitutions, and where to find the classic Panettone molds.   Please subscribe and share this podcast with a fellow bread baking friend.  For more information about House of Bread, please visit www.houseofbread.com. To purchase the House of Bread recipe book, please visit https://houseofbread.com/recipe-book/ To take an on line class, please visit https://houseofbread.com/product-category/online-baking-class/ If you’d like more information about the franchise opportunity with House of Bread, please visit www.houseofbreadfranchise.com. For our YouTube channel, please go here https://m.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ.

Molds go here. Novacart Panettone Disposable Paper Baking Mold, 6-5/8 Diameter x 4-1/4 High, Pack of 12 Baking Molds - BakeDeco.Com

Citron supplies Glazed Diced Citron - By the Pound - Nuts.com also chef.com has candied dried fruit.

Recipe

Water 1 cup.

Bread flour white 4 cups

Yeast 2 T or two packets

Lemon extract 1 tsp

Orange extract 2 tsp

Butter softened ¼ cup

Egg 2

Salt 1 T

Lemon Zest 1 lemon.

Mix the above first to the good dough stage prior to adding in the dried fruit and nuts.

¼ cup of raisins

¼ cup of dried apricots-you can use whole but I prefer diced.

¼ cup of cranberries

¼ cup of walnuts

¼ cup of dried citron.


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