Basic panettone recipe
Basic Panettone recipeThis article was published by: Matthew
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
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|175 ml||warm water, 40-45°C/100-110°F|
|50 g||unsalted butter, softened|
|2 medium||eggs, beaten|
|1 ½ tsp||vanilla extract|
|450 g||white bread flour|
|2 tbsp||golden caster sugar|
|2 tbsp||dried milk powder|
|1 ½ tsp||salt|
|80 g||mixed dried fruit, chopped|
InstructionsIf you have the facility, place the fruit in the machine’s additions container. If not, add between the first and second kneading cycles, ideally about 10 minutes before the latter..
Place all the ingredients, apart from the fruit, in the pan of your machine in the order specified by its manufacturer. Select the ‘basic’ or ‘white bread’ setting and a medium crust option, if offered.
Start the machine, add the fruit at the time specified.
When baked, remove the pan, allow the loaf to cool in the pan for 10 minutes and then turn out onto a wire rack to cool. Slice only when cold.
ca. 15 min
Grade of difficulty:
Calories per portion:
Reference: Basic panettone recipe
Recipe type: xarchivex
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