Panettone (3)

The doses are for 3 Panettone.

Purchased by Baker 150 g of bread dough.

Put the little bread loaf bought in a floured cloth and keep it in a warm and draft-free for 2 hours.

He spent the two hours, the dough will have doubled in volume and you will all be chapped.

Put on the table then 120 g flour, put them in fontana and please ask the yeast.

Take about 60 g of warm water and yeast stemperateci well, gradually adding the flour.

If the 60 g of water were not enough to get a little soft, add additional washers.

Knead the dough well, avviluppatela again in the floured towel and put it back in place warm and draught free for 3 hours.

Put on the table other 100 g flour, take the fountain, put us in the middle of the yeast and Unbind with 100 g of warm water, then the flour.

Knead and work strongly for a few minutes.

This second dough should weigh about 500 g and constitutes the final yeast.

Put the dough on the floured cloth and let it rise again for 2 hours.

After this period of time the yeast is ready for working with panettone.

Put on the table 1000 g flour with two small tea spoons of salt and place in medium baking powder (which will again be raised twice).

Put in a casserole the 300 g of butter and let melt on low heat, so that it is just warm.

In another saucepan put the 300 g sugar, 6 egg yolks, 2 whole eggs and half a glass of water.

Dissolve everything with the whisk and let warm up very lightly.

Start with the dilute the yeast in half the flour with the melted butter and then, in small quantities, add slowly melted sugar with eggs (also this compound must be warm).

Gradually make the dough absorbing all the flour.

Knead the dough vigorously, which should be smooth and the consistency of bread dough.

Add in last 200 g 100 g of raisins and candied fruit into cubes.

Take a last kneaded dough and then cut the number of pieces you want, remembering that at home you better make it a much smaller that one great: make 3 or 4 then.

Take one piece at a time and pretty long rotolatela on the table by turning the right-hand cable; When you've rolled all parts repeat the operation a second time.

Then place the pieces in the buttered and floured moulds suitable and place it in a sheltered place to rise again for about 4-6 hours.

The complete rise you will recognize when the panettoni have reached almost twice their volume and will be soft to the touch.

Do so on each cake a very light cut on the cross and infornateli.

After just 5 minutes remove some plaque and promptly raised with your fingers the four corners where you made the cut, putting in a bit of butter.

Push back the Panettone in the oven until completely cooked.

Baking homemade, well heated in advance, will last for an hour and more, experiencing slightly decrease the intensity of the heat as the Panettone mention to Cook, and even covering them up with a special sheet of paper if colorissero too.

ABA The first lievitature can be made in the oven heated for 5 minutes and then turned off.

For disturbing final, slightly warmed oven and then turned off there is a big deal, but it requires an environment strongly heated (though not so much to burn the yeast).

This is the only condition to achieve perfect Yeasting.

Otherwise the dough gets cold, is crust and won't budge even until the day after.

Not to mention that a protracted in time disturbing communicates sour taste the panettone.