Panettone
Ingredients:
200g (or 1 mug)
strong white flour
1-2 dessertspoons
sugar
50g sultanas
50g candied peel
Lemon zest
125ml (or 1/3rd
mug) lukewarm liquid including a dessertspoon lemon juice
1 dessertspoon
fresh yeast
1 teaspoon vanilla
extract
Up to 4
tablespoons olive oil
Topping:
A sprinkle of
icing sugar
Method:
- Place the flour, sugar, dried fruit, mixed peel and zest
in a large mixing bowl. Measure the water and lemon juice and stir in the
fresh yeast. Add the olive oil. Have a little water to hand to add if
necessary, remember, it is better for your dough to be wetter (slack)
rather than drier (tight).
- Hold the bowl with one hand and begin to mix with the
other. Use one hand to turn the bowl round, whilst the other hand begins
to squeeze the mixture together. As it forms into a solid mass, keep
turning it over and pressing it down to pick up the flour at the bottom of
the bowl – but make sure it stays soft. Don’t be afraid to add more water.
When all the flour has been mixed in, wipe the bowl around with the dough,
turn it out onto the worktop and begin to knead.
- Knead by stretching the dough out, folding it over,
stretching it out and so on and so forth. Do this until it is smooth – and
stop before you get fed up!
- Take a large (800g) tin of fruit (or chopped tomotoes, or
similar), emptied and cleaned, and line it with baking parchment with the
paper extending above the tin. I place a circle of the paper, just a bit
larger than the bottom of the tin at the bottom, then take a long, thin piece
of paper, roll it up then drop it into the tin. Use your fingers to press
it to the sides.
- Take the dough and shape it into a small baton then drop
it into the tin. Leave to prove until it has doubled in size.
- Bake for between 20 and 25 minutes at 180C or gas mark 4
in the centre of the oven. But check after 15 minutes.
- Check the colour – it should be a lovely shade of yellowy
brown; and an inserted skewer should come out clean when it is ready.
- Leave it in the tin for a few minutes before removing it
and placing it – still in the baking parchment – to cool on a wire rack.
- Finally, when it is cool, sprinkle with icing sugar.
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