Panettone and Happy 2010!!!

2009 was a very good year, too many good things happened to us this year, specially the arriving of our son Tomas, I hope 2010 bring us very good moments as well. Have a very happy 2010!!!

Panettone

They make a very nice gift!!

Panettone

Poolish 210 grs
(to make the poolish, mix 120 grs of water with 120 grs of bread flour and 1 % of instant yeast. Cover the container with plastic film and let it set on the countertop overnight. You can keep it in the fridge for a couple of days if you want)

Bread Flour 480 gr
Tsp of salt
1/2 cup of sugar
1 1/2 tsp of instant dry yeast
1 tsp cinnamon
1 1/2 tsp of lemon/orange zest
2 eggs
80 gr of honey
1/4 cup of olive oil
3/4 cup of milk (warm)

Plus 2 cups of dry fruits or any thing you want to put inside. I put almonds, cranberries, dry apricots, dry figs, walnuts, chocolate chips, pistachios, and any dry fruit I have on hand.

Mix the dry ingredients very well
Add to the poolish and mix with the paddle atachment
Add the eggs, one by one
Add the liquids and mix very well.
Add the zest.

Change to the dough attachment and mix at medium speed until you get a tacky and supple ball, you should be able to pull a nice window and the temperature of the dough should be between 71 and 81 F. Sometimes you have to add more flour specially if you live in a high humidity area.

Cover the container and let it rise until doubles in size.

Place the dough on the counter top and make it flat, add all the fruits you want and mix very well, be sure the fruits are equally distributed.

Make a ball and place in the molds. The size of the ball will be related to the size of the mold. You can also place in inside a cake pan, worked perfectly for me.

Cover it and let it rise until it reach 1 inch over the ring of the mold.

Bake it at 350F until the internal temperature is 82 F. For most of the breads the internal temperature has to be 90-92 F but with this one I prefer to take it before so it does not dry very quickly.

Enjoy it!!