Panettone

"Pandora" <[email hidden]> wrote in message
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Quoted message said:

I'm very happy. For the first time (it's very difficult to do) in my
life, I've made "Panettone".
It is gooder than the ones bought in shops!!!
Only a thing: I've made it with Bread Machine🙂

Recipe please Pandora?🙂

"Ophelia" <[email hidden]> ha scritto nel messaggio
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Quoted message said:

"Pandora" <[email hidden]> wrote in message
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Quoted message said:

I'm very happy. For the first time (it's very difficult to do) in my
life, I've made "Panettone".
It is gooder than the ones bought in shops!!!
Only a thing: I've made it with Bread Machine🙂

Recipe please Pandora?🙂

But I made with Bread machine!!!!!

--
cheers
Pandora

Quoted message said:

Pandora said:

I'm very happy. For the first time (it's very difficult to do) in my life,
I've made "Panettone".
It is gooder than the ones bought in shops!!!
Only a thing: I've made it with Bread Machine🙂

Great stuff.

I bake mine in a coffee can to give it that distinctive shape.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

"Reg" <[email hidden]> ha scritto nel messaggio
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Quoted message said:

Pandora said:

I'm very happy. For the first time (it's very difficult to do) in my
life, I've made "Panettone".
It is gooder than the ones bought in shops!!!
Only a thing: I've made it with Bread Machine🙂

Great stuff.

I bake mine in a coffee can to give it that distinctive shape.

In a coffee can???? How?
Pandora

Quoted message said:

--
Reg email: RegForte (at) (that free MS email service) (dot) com

Pandora said:

"Reg" <[email hidden]> ha scritto nel messaggio
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Quoted message said:

Great stuff.

I bake mine in a coffee can to give it that distinctive shape.

In a coffee can???? How?
Pandora

There's not much to it, you just need to line the can properly
so the bread will come out. I use parchment paper, but I've also
been able to use foil.

One circular piece goes on the bottom, another piece lines
the inside all the way to the top.

Oil the inside after you've lined it, then sprinkle on
some coarse corn meal. This will give it some nice
texture on the exterior..

It comes out beautifully shaped.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

"Pandora" <[email hidden]> wrote in message
news:[email hidden]...
| I'm very happy. For the first time (it's very difficult to do) in my life,
| I've made "Panettone".
| It is gooder than the ones bought in shops!!!
| Only a thing: I've made it with Bread Machine🙂

Made one a couple of years ago. It was fabulous. I loved wataching the
long rise. I will have to try to hunt down the recipe and make one at
Christmas.I just remember reading one of my books one day.. thinking this
sounds interesting and the rest was history! :-)

Debbie

"Pandora" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I'm very happy. For the first time (it's very difficult to do) in my life,
I've made "Panettone".
It is gooder than the ones bought in shops!!!
Only a thing: I've made it with Bread Machine🙂
Pandora

I made mine in a crock pot.

I combined a recipe someone gave me on one of the ng's with the
instructions for my old, old, old crockpot. This was my first and only try,
as I recall. It was delicious. I looked and can't find the receipe; I
don't know what recipe I used.
http://tinypic.com/ehkc4m.jpg

Can you post a picture of yours for comparison -- or have you eaten it
all -- ha ha.

Dee Dee

"Reg" <[email hidden]> ha scritto nel messaggio
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Quoted message said:

Pandora said:

"Reg" <[email hidden]> ha scritto nel messaggio
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Quoted message said:

Great stuff.

I bake mine in a coffee can to give it that distinctive shape.

In a coffee can???? How?
Pandora

There's not much to it, you just need to line the can properly
so the bread will come out. I use parchment paper, but I've also
been able to use foil.

Ohhhhh! It's the first time I hear such a thing! Could you be more exact,
please?
What do you mean for " I line the can properly"? Do you cut it?

Quoted message said:

One circular piece goes on the bottom, another piece lines
the inside all the way to the top.

Are you referring on paper? Do you mean that paper go out of the top of the
can?

Quoted message said:

Oil the inside after you've lined it, then sprinkle on
some coarse corn meal. This will give it some nice
texture on the exterior..

I don' understand the verb "To line"...
I would prefer to avoid the corn meal, in order to make my Panettone more
similar to the traditional.

Quoted message said:

It comes out beautifully shaped.

Ohhhh! Sure!
I want to do. BTW, using a coffee can it comes out small, doesn't it?
Another question. Time of cooking and temperature of oven. How do you acted?

--
cheers
Pandora

Quoted message said:

--
Reg email: RegForte (at) (that free MS email service) (dot) com

"Debbie" <[email hidden]> ha scritto nel messaggio
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Quoted message said:

"Pandora" <[email hidden]> wrote in message
news:[email hidden]...
| I'm very happy. For the first time (it's very difficult to do) in my
life,
| I've made "Panettone".
| It is gooder than the ones bought in shops!!!
| Only a thing: I've made it with Bread Machine🙂

Made one a couple of years ago. It was fabulous. I loved wataching the
long rise. I will have to try to hunt down the recipe and make one at
Christmas.I just remember reading one of my books one day.. thinking this
sounds interesting and the rest was history! :-)

Debbie

Ohh!!! I would like to see other recipes of Panettone, to compare them with
mines.

--
cheers
Pandora

Quoted message said:

"Dee Randall" <[email hidden]> ha scritto nel messaggio
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Quoted message said:

"Pandora" <[email hidden]> wrote in message
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Quoted message said:

I'm very happy. For the first time (it's very difficult to do) in my
life, I've made "Panettone".
It is gooder than the ones bought in shops!!!
Only a thing: I've made it with Bread Machine🙂
Pandora

I made mine in a crock pot.

I combined a recipe someone gave me on one of the ng's with the
instructions for my old, old, old crockpot. This was my first and only
try, as I recall. It was delicious. I looked and can't find the receipe;
I don't know what recipe I used.
http://tinypic.com/ehkc4m.jpg

WEONDERFUL!!!!!! You must find the recipe! You must remember!!!

Quoted message said:

Can you post a picture of yours for comparison -- or have you eaten it
all -- ha ha.

My panettone was rectangular because , as I said, I've tried to make it with
BM.
We ate it yesterday and tomorrow morning for breakfast!
The shape wasn't beautiful like yours, but taste was very good!
Pandora

Quoted message said:

Dee Dee

Pandora said:

"Reg" <[email hidden]> ha scritto nel messaggio
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Quoted message said:

Oil the inside after you've lined it, then sprinkle on
some coarse corn meal. This will give it some nice
texture on the exterior..

I don' understand the verb "To line"...

By "line" I mean "to completely cover the inside surface".

You'll need to do a little custom cutting of your paper. For
the bottom piece, draw a circle on the parchment paper
using the coffee can as a guide. Then cut out the circle
shape and put it in the bottom of the can.

Then for the sides, the paper has to go all way to the top,
covering the entire inside surface.

Quoted message said:

Quoted message said:

It comes out beautifully shaped.

Ohhhh! Sure!
I want to do. BTW, using a coffee can it comes out small, doesn't it?
Another question. Time of cooking and temperature of oven. How do you acted?

It doesn't come out small because I use a large enough can.
Sometimes I do make several smaller loaves though.

Judging how much dough to use is important. You don't want it
to overflow during cooking.

The dough will double in size during the final rise, and then there
will be some extra rise in the oven. So when you put the dough in
the can, fill it to just slightly below half.

My "average" cooking time is 45-50 minutes at 375 F, but I don't
go by exact time. Since it's cooked in an odd sized container,
Pannetone is one of the few breads where I use a thermometer
to help judge doneness. I take it out when it reaches 190-195 F
(87-90 C).

--
Reg email: RegForte (at) (that free MS email service) (dot) com

"Reg" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

Pandora said:

"Reg" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

Oil the inside after you've lined it, then sprinkle on
some coarse corn meal. This will give it some nice
texture on the exterior..

I don' understand the verb "To line"...

By "line" I mean "to completely cover the inside surface".

Ahhh! Ok! I understand, now. Thank you very much!

Quoted message said:

You'll need to do a little custom cutting of your paper. For
the bottom piece, draw a circle on the parchment paper
using the coffee can as a guide. Then cut out the circle
shape and put it in the bottom of the can.

Ohhh! Thank you for the idea!

Quoted message said:

Then for the sides, the paper has to go all way to the top,
covering the entire inside surface.

Ok!

Quoted message said:

Quoted message said:

Quoted message said:

It comes out beautifully shaped.

Ohhhh! Sure!
I want to do. BTW, using a coffee can it comes out small, doesn't it?
Another question. Time of cooking and temperature of oven. How do you
acted?

It doesn't come out small because I use a large enough can.
Sometimes I do make several smaller loaves though.

We don't have big cans of coffe. A can of coffe is always 250 gr. 🙁

Quoted message said:

Judging how much dough to use is important. You don't want it
to overflow during cooking.

Yes! Give me your recipe, then.

Quoted message said:

The dough will double in size during the final rise, and then there
will be some extra rise in the oven. So when you put the dough in
the can, fill it to just slightly below half.

Ok!

Quoted message said:

My "average" cooking time is 45-50 minutes at 375 F, but I don't
go by exact time. Since it's cooked in an odd sized container,
Pannetone is one of the few breads where I use a thermometer
to help judge doneness. I take it out when it reaches 190-195 F
(87-90 C).

I haven't still found an oven thermometer. I must buy it! It's too useful,
especially for meat.
Thank you
and
--
cheers
Pandora

Quoted message said:

--
Reg email: RegForte (at) (that free MS email service) (dot) com

"Pandora" <[email hidden]> wrote in message
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Quoted message said:

"Reg" <[email hidden]> ha scritto nel messaggio
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Quoted message said:

Pandora said:

"Reg" <[email hidden]> ha scritto nel messaggio
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>
>Great stuff.
>
>I bake mine in a coffee can to give it that distinctive shape.
In a coffee can???? How?
Pandora

There's not much to it, you just need to line the can properly
so the bread will come out. I use parchment paper, but I've also
been able to use foil.

Ohhhhh! It's the first time I hear such a thing! Could you be more exact,
please?
What do you mean for " I line the can properly"? Do you cut it?

Quoted message said:

One circular piece goes on the bottom, another piece lines
the inside all the way to the top.

Are you referring on paper? Do you mean that paper go out of the top of
the can?

Quoted message said:

Oil the inside after you've lined it, then sprinkle on
some coarse corn meal. This will give it some nice
texture on the exterior..

I don' understand the verb "To line"...
I would prefer to avoid the corn meal, in order to make my Panettone more
similar to the traditional.

Quoted message said:

It comes out beautifully shaped.

Ohhhh! Sure!
I want to do. BTW, using a coffee can it comes out small, doesn't it?
Another question. Time of cooking and temperature of oven. How do you
acted?

answering Pandora,
definition: to line:
verb: " cover the interior of "
a similar cooking example would be at
http://www.hormel.com/templates/knowledge/knowledge.asp?catitemid=17&id=673
go to: "Lining with Parchment Paper" on this site's page and you will see
several referrals to "lining."

I've not made cakes in coffee cans, but it is somewhat common to do here in
the U.S., but I believe people use the 2 or 3# coffee can.
Dee Dee

"Dee Randall" <[email hidden]> ha scritto nel messaggio
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Quoted message said:

"Pandora" <[email hidden]> wrote in message
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Quoted message said:

"Reg" <[email hidden]> ha scritto nel messaggio
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Quoted message said:

Pandora wrote:

> "Reg" <[email hidden]> ha scritto nel messaggio
> news:[email hidden]...
>>
>>Great stuff.
>>
>>I bake mine in a coffee can to give it that distinctive shape.
> In a coffee can???? How?
> Pandora

There's not much to it, you just need to line the can properly
so the bread will come out. I use parchment paper, but I've also
been able to use foil.

Ohhhhh! It's the first time I hear such a thing! Could you be more exact,
please?
What do you mean for " I line the can properly"? Do you cut it?

Quoted message said:

One circular piece goes on the bottom, another piece lines
the inside all the way to the top.

Are you referring on paper? Do you mean that paper go out of the top of
the can?

Quoted message said:

Oil the inside after you've lined it, then sprinkle on
some coarse corn meal. This will give it some nice
texture on the exterior..

I don' understand the verb "To line"...
I would prefer to avoid the corn meal, in order to make my Panettone more
similar to the traditional.

Quoted message said:

It comes out beautifully shaped.

Ohhhh! Sure!
I want to do. BTW, using a coffee can it comes out small, doesn't it?
Another question. Time of cooking and temperature of oven. How do you
acted?

answering Pandora,
definition: to line:
verb: " cover the interior of "
a similar cooking example would be at
http://www.hormel.com/templates/knowledge/knowledge.asp?catitemid=17&id=673
go to: "Lining with Parchment Paper" on this site's page and you will see
several referrals to "lining."

I've not made cakes in coffee cans, but it is somewhat common to do here
in the U.S., but I believe people use the 2 or 3# coffee can.
Dee Dee

Thank you Dee, I've seen!

--
cheers
Pandora

Quoted message said:

Pandora said:

"Reg" <[email hidden]> ha scritto nel messaggio
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Quoted message said:

It doesn't come out small because I use a large enough can.
Sometimes I do make several smaller loaves though.

We don't have big cans of coffe. A can of coffe is always 250 gr. 🙁

Well, that should be easy to solve. A few possibilities.

You can also make it in an oven-safe saucepan if
it's the proper shape.

You might be able to find larger coffee cans sold by
a foodservice supplier. Try shopping where the restaurants
buy their supplies.

In any case, I'd be happy to send you one. Where are you
located? My cousins are from Milano (where panettone
originated).

Quoted message said:

Quoted message said:

Judging how much dough to use is important. You don't want it
to overflow during cooking.

Yes! Give me your recipe, then.

My recipe is a bit different from the traditional one. If
you've made brioche before you may recognize it as that.

I use a very rich brioche dough to which I add raisins,
candied citrus peel, the zest of a lemon, zest of an orange,
nutmeg, and sometimes I'll throw in some nuts. I'll put the
full recipe at the end of this post.

Quoted message said:

Quoted message said:

My "average" cooking time is 45-50 minutes at 375 F, but I don't
go by exact time. Since it's cooked in an odd sized container,
Pannetone is one of the few breads where I use a thermometer
to help judge doneness. I take it out when it reaches 190-195 F
(87-90 C).

I haven't still found an oven thermometer. I must buy it! It's too useful,
especially for meat.

A "must have" item for the kitchen. Not just for meats.

==========================

Here's the recipe. This is a very wet brioche dough. So
much so that you might think there's something wrong because
you can almost pour it. Brioche dough is that way because
of all the butter (you can safely reduce the butter by up
to 50% and the recipe will still work).

Panettone

1 T dried yeast
1 C water
1/4 C + 1 t sugar
4 1/4 C flour
1 lb butter, softened
1 3/4 t salt
4 egg whites
5 egg yolks

6 T candied citrus peel
1/2 C golden raisins
2 t vanilla extract
zest of one lemon
zest of one orange
a pinch of freshly ground nutmeg

Combine yeast with 1 C warm water and 1 t sugar. Allow to
bubble, about 10 minutes.

Add yeast mixture to mixing bowl with 2 C flour, egg whites,
1/4 C sugar and mix for 4 minutes with paddle attachment. Allow
to rest (sponge) for 2 hours.

Add egg yolks, remaining 2 1/4 C flour, salt, vanilla,
lemon zest, orange zest, and nutmeg. Mix well, about
3 minutes.

Add softened butter and mix well, by hand if necessary,
about 3 minutes.

Add citrus peel, raisins. Mix again until well combined.

Allow to rise until doubled in size.

Punch down and load pans. Allow to rise until doubled, up to
2 hours depending on temperature.

Bake at 375 F to 200 F internal, about 45-50 minutes.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

"Reg" <[email hidden]> ha scritto nel messaggio
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Quoted message said:

Pandora said:

"Reg" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

It doesn't come out small because I use a large enough can.
Sometimes I do make several smaller loaves though.

We don't have big cans of coffe. A can of coffe is always 250 gr. 🙁

Well, that should be easy to solve. A few possibilities.

You can also make it in an oven-safe saucepan if
it's the proper shape.

You might be able to find larger coffee cans sold by
a foodservice supplier. Try shopping where the restaurants
buy their supplies.

In any case, I'd be happy to send you one. Where are you
located? My cousins are from Milano (where panettone
originated).

I'm in Turin, bout 150 km from Milan. I thank you very much. But wait a
minute.
Last year I have bought a pan. The shopper told me it was for Panettone, but
I'm not sure because I've never seen one. Now I take a pic and I send you.

Quoted message said:

Quoted message said:

Quoted message said:

Judging how much dough to use is important. You don't want it
to overflow during cooking.

Yes! Give me your recipe, then.

My recipe is a bit different from the traditional one. If
you've made brioche before you may recognize it as that.

Ohh!!! You have made brioche bread. I like it very much. It has the shape of
panettone, the colour of sandwich bread, and it is sugar-salted (half and
half).
We use to stuff it with salami, salad, mayonnaise, and many other things.
YuM YUM.

Quoted message said:

I use a very rich brioche dough to which I add raisins,
candied citrus peel, the zest of a lemon, zest of an orange,
nutmeg, and sometimes I'll throw in some nuts. I'll put the
full recipe at the end of this post.

Thank you very much.

Quoted message said:

Quoted message said:

Quoted message said:

My "average" cooking time is 45-50 minutes at 375 F, but I don't
go by exact time. Since it's cooked in an odd sized container,
Pannetone is one of the few breads where I use a thermometer
to help judge doneness. I take it out when it reaches 190-195 F
(87-90 C).

I haven't still found an oven thermometer. I must buy it! It's too
useful, especially for meat.

A "must have" item for the kitchen. Not just for meats.

I see.

Quoted message said:

==========================

Here's the recipe. This is a very wet brioche dough. So
much so that you might think there's something wrong because
you can almost pour it. Brioche dough is that way because
of all the butter (you can safely reduce the butter by up
to 50% and the recipe will still work).

OK!

Quoted message said:

Panettone

1 T dried yeast
1 C water
1/4 C + 1 t sugar
4 1/4 C flour
1 lb butter, softened
1 3/4 t salt
4 egg whites
5 egg yolks

6 T candied citrus peel
1/2 C golden raisins
2 t vanilla extract
zest of one lemon
zest of one orange
a pinch of freshly ground nutmeg

Combine yeast with 1 C warm water and 1 t sugar. Allow to
bubble, about 10 minutes.

Add yeast mixture to mixing bowl with 2 C flour, egg whites,
1/4 C sugar and mix for 4 minutes with paddle attachment. Allow
to rest (sponge) for 2 hours.

Add egg yolks, remaining 2 1/4 C flour, salt, vanilla,
lemon zest, orange zest, and nutmeg. Mix well, about
3 minutes.

Add softened butter and mix well, by hand if necessary,
about 3 minutes.

Add citrus peel, raisins. Mix again until well combined.

Allow to rise until doubled in size.

Punch down and load pans. Allow to rise until doubled, up to
2 hours depending on temperature.

Bake at 375 F to 200 F internal, about 45-50 minutes.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

Dee Randall said:

"Pandora" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I'm very happy. For the first time (it's very difficult to do) in my life,
I've made "Panettone".
It is gooder than the ones bought in shops!!!
Only a thing: I've made it with Bread Machine🙂
Pandora

I made mine in a crock pot.

I combined a recipe someone gave me on one of the ng's with the
instructions for my old, old, old crockpot. This was my first and only try,
as I recall. It was delicious. I looked and can't find the receipe; I
don't know what recipe I used.
http://tinypic.com/ehkc4m.jpg

Can you post a picture of yours for comparison -- or have you eaten it
all -- ha ha.

Dee Dee

Very nice looking! I wasn't sure what panettone was so I googgled and
found a recipe to try. It sure sounds like it will make a nice bread to
add to my collection. How do you cook it in a crockpot?

"Reg" <[email hidden]> ha scritto nel messaggio
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Quoted message said:

Pandora wrote:

Thank you for the recipe!
My post went away in a hurry 🙂
Pandora

"Reg" <[email hidden]> ha scritto nel messaggio
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I was wrong, the stamp that I have isn't cilindrical and it has grooves.
But doesn't matter , I will try to find it.
You must not trouble your cousin 🙂
BTW thank you for your kind offer.

--
cheers
Pandora