Tuesday, October 20, 2009

Panettone (BBA Challenge)

I have been looking forward to making this Panettone with about as much excitement as I hold for my yearly gynecology appointment. If you've been following along with me as I bake my way through Peter Reinhart's Bread Baker's Apprentice, you already know that with the exception of raisins in raisin bread, I absolutely despise fruit and nuts in my bread.

Know what though? Heretofore, I'd never eaten bread with fruit that had been soaked in a half a cup of rum. Yeah, I know! As it turns out, I love bread with fruit! In fact, after eating a whole loaf slice, (HIC) I'm ready to proclaim this bread one of my favorites from the whole bookie wookie!!!

I'm really not snockered. Well, at least not on rum. (HEE!) In fact, I'm fairly certain that most of the alcohol evaporates during the baking process so I don't think it would be possible to get inebriated from eating this Panettone.

Instead of using candied fruit and golden raisins for this recipe, I used this dried fruit blend from King Arthur Flour.

It was soaked overnight in a mixture of rum, Fiori di Sicilia, orange extract and vanilla.

I found that the dough took extra time and flour to come together in such a way that I could handle it, but I finally found my window pane and settled the rich dough into a bowl to ferment for two hours.

Instead of making the traditional full-sized loaves, I opted to make smaller loaves and baked them in 3 1/2 inch Panettone papers that I ordered from Amazon. These aren't the smallest, muffin size papers, but the next size larger. I used about 6 ounces of dough per loaf, totaling nine loaves.

I baked them for 40 minutes and their internal temperature was right at 185 degrees.

I have to admit that I'd never tasted Panettone before so I'm not really worthy of judging this recipe over any other Panettone recipe, but I will say that it truly was a delicious bread. I was pleased with the soft and tender crumb as well as the citrusy flavor of the fruit bits. I would definitely make this bread again.

Thanks again Nicole at Pinch My Salt for organizing this challenge. Next week we're making Pizza Napoletana. Now that one I REALLY am looking forward to!


Barbara Bakes said...

Your bread looks almost to pretty to eat! Love the papers you ordered! I've not had Panettone either, but yours looks delicious!

Co Irker said...

I do NOT like fruitcake. Can't stand it.
But this...this was good!!
I so admire the fact that you make bread - I'm terrified to try it.
We kept hinting about the bread in the vain hope you would send some - and it worked!!
All the coirkers agree - YUM!
Thank you so much, our breathtaking breadmaker.

Moogie said...

Looks divine as always. I also love the baking paper. Great job.

June said...

Mags my dear you've done it again! Now...didn't I tell you that Panettone is the bomb...I said BOMB not BOMBED! LOL. Looks incredible, now make some french toast and have a huge serving just for me, OK?

stephchows said...

having rum in baked goods makes the world a happier place if you ask me :)

I keep reading that word as Pantone... which is a color system I use at work for graphic design... yup I was a bit confused at first with this post and why you were posting about pantone colors... *sigh* I need a nap!

Alyssa said...

This is so pretty, and I'll be honest. I'm not a huge fan of fruits/nuts in my baked goods either. Now I can't wait to try this though. It's the rum, I'll admit it!

Mags said...

Barbara: Thanks! You need to try it, it's delicious!

Co Irker: LOL...I told hubby that you guys have been also following my bread baking and might like to sample one of them. You should try baking bread, it really isn't all that difficult. Just takes some practice.

Moogie: Thanks girl!

June: LOL!! Bomb not bombed...HEE! You were right, it's delicious!

Steph: You have my permission to go take a nap, K?

Alyssa: I think you'll like this one!

Lady P said...

oh joy! you now know how happy i was to see that on your list of baking! gosh - i could just jump through the screen and greedily eat up that rum inspired loaves
hic! hic! every bite infused with the love of soused italians on holiday

Cathy (breadexperience) said...

Your mini Pannetones looks awesome! I'm not a big fan of fruit breads either but I do like it when the fruit is soaked in rum. I'm making this one next week for the BBA Challenge. Happy Baking!

Anonymous said...

Try making french toast with the leftovers. To die for!


Mags said...

Lady P: love of soused Italians on holiday...LMAO!

Cathy: Thanks for commenting. I hope you enjoy this bread as much as I did.

Anon: French toast is on deck for this weekend. I can't wait! Thanks for commenting.

Rosemary & Garlic said...

Mags, I have been dreading this as well. I was away this weekend on a retreat where one of the women said that you should put more care into choosing your spiritual director than you do your gynecologist! Came home to your comment. I'm behind, still wondering if we will eat it if I make it. Beautiful pictures.

Mags said...

Rosemary: I think you'll enjoy it. It made fantastic French toast (haven't posted that one yet.)

misterrios said...

Awesome Panettone! Beautiful loaves. You really have outdone yourself. Again!

My eyes lit up at the mention of rum in the recipe, and I'm so glad it tastes good. I am soooo looking forward to this bread, but I can't find the candied fruit. And this in a stollen-eating country!

ap269 said...

Glad you liked the bread. Your mini panettones look really cute! Mine turned out fine, too, and I will definitely bake it again, too. http://ap269.wordpress.com/2010/01/12/bba-challenge-24-panettone/