Baking Pannethone At Home.

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  • Course:
  • Cuisine
  • Prep time: minutes
  • Cook time: minutes
  • Total time: minutes

Enjoy Delicious REAL Bread without Worrying about Your Health, Your Blood Sugar... or Your Waistline!

INGREDIENTS:

MAKES 1 LOAF
  • 150ml/¼ pint/⅔ cup lukewarm milk
  • 15ml/1 tablespoon active dried yeast
  • 350-400g/12-14oz/3–3½ cups strong white bread flour
  • 65g/2½oz/5 tablespoon sugar
  • 10ml/2 tsp salt
  • 2 eggs
  • 5 egg yolks
  • 175g/6oz/¾ cup unsalted (sweet) butter, at room temperature
  • 130g/4½oz/scant 1 cup raisins
  • Grated rind of 1 lemon
  • 75g/3oz/½ cup mixed peel.

STEPS:

  1. Combine the milk and yeast in a large warmed bowl and leave for 10 minutes to dissolve.
  2. Stir in 115g/4oz/1 cup of the flour, cover loosely and leave in a warm place for 30 minutes.
  3. Sift over the remaining flour and stir into the dough mixture. Make a well in the centre and add the eggs and egg yolks.
  4. Stir with a wooden spoon until stiff, then stir with your hands to obtain a very elastic and sticky dough. Add a little more flour if necessary, but keep the dough as soft as possible.
  5. To incorporate the butter, smear it over the dough, then work it in with your hands. When the butter is evenly distributed, cover and leave to rise in a warm place until doubled in volume, 3-4 hours.
  6. Grease a 2 litre/3½ pint/9 cup charlotte tin (pan) or a 1kg/2¼lb coffee tin and line the bottom with baking parchment. Grease the paper.
  7. Knock back (punch down) the dough. Knead in the raisins, lemon rind and mixed peel.
  8. Put the dough in the tin. Cover and leave to rise in a warm place until it is well above the top of the tin about 2 hours.
  9. Preheat the oven to 200°C/400°F/ Gas 6. Bake for 15 minutes, cover the top with foil and lower the heat to 180°C/350°F/Gas 4. Bake for 30 minutes more. Cool in the tin for 5 minutes, then transfer to a rack.