Jane’s Sweets & Baking Journal -- janessweets.blogspot.com -- December 2012
Triple Citrus Panettone
(This recipe was adapted from a 2012 King Arthur Flour holiday catalog. A similar version can be found at this link: http://www.kingarthurflour.com/recipes/ginger-apricot-panettone-recipe.)
Yield: Two smaller loaves (mine were 4" tall and 6" wide); or one larger loaf
Ingredients for the starter:
1 cup unbleached all-purpose flour
1/16 teaspoon instant yeast
1/2 cup (4 fluid ounces) cool water
Ingredients for the dough:
2 cups (8.5 oounces) unbleached all-purpose flour
1/2 cup instant mashed-potato flakes (I used Hungry Jack brand, natural flavor; alternately, you can use 1/4 of potato flour.)
1/4 cup (2 fluid ounces) lukewarm water
2 large eggs, room temperature
6 tablespoons (3 ounces) unsalted butter, room temperature
1 and 1/4 teaspoons salt (I used fine sea salt.)
2 teaspoons instant yeast
1/4 teaspoon vanilla extract
A couple drops each of orange extract, lemon extract, and almond extract (enough to equal 1/4 teaspoon total)
1/4 cup granulated sugar
1 cup mixture of candied orange peel, lemon peel, and citron, all chopped into very small cubes
Make the starter the night before you make the bread dough:
In a medium-size bowl, combine the flour, yeast, and water. Cover snugly with plastic wrap. Leave the bowl at room temperature, undisturbed, until the next morning. It will get slightly bubbly.
Make the bread dough:
Measure all of the dry ingredients for the dough into a large bowl; whisk them together lightly.
Add in the wet ingredients (except for the candied fruit; that goes in last) and stir to combine. Add in the candied fruit.
Mix by hand for a few minutes (I easily did this by hand with a dough-whisk; you can use a mixer with the paddle attachment, on low speed, if you prefer) then dump the dough out onto a floured surface and gently knead it for another minute or two.
Put the dough into a large bowl that's been sprayed with vegetable spray or lightly oiled with vegetable oil. Cover the bowl with a sprayed/oiled piece of plastic wrap, and top that with a lightweight dish towel. Let the dough rise in a warmer-than-room-temperature spot for up to 90 minutes, until it's almost doubled.
Turn the risen dough out onto a very lightly floured work surface. Gently deflate it. If you're making two smaller loaves, divide the dough now with a bench knife or sharp chef's knife. Shape the dough pieces into smooth balls and pinch closed any seams on the bottom.
Place the balls into pans that have been well greased with shortening (I used two 3"x 6" metal cake pans) or into paper traditional paper panettone pans. Cover the pans with sprayed/oiled plastic wrap and top that with the lightweight dish towel.
Put them in a warm spot and let them rise for up to 2 hours, until doubled or almost doubled. Preheat the oven to 375 degrees. Remove the plastic wrap carefully so as not to deflate the dough and place the pans in the middle of the oven (I placed my pans atop a baking sheet to help ensure the bottom of the loaves wouldn't burn.)
Bake for 15 minutes; turn the oven down to 350. Continue baking for 15 to 20 more minutes, or until the loaves are deep golden all over. If you're baking one large loaf, you may need to bake for 35 minutes longer. Remove the finished loaves immediately from the pans and let them cool on a rack before slicing.