Read Kneadlessly Simple: Fabulous, Fuss-Free, No-Knead Breads Online
Authors: Nancy Baggett
Tags: #Cooking
Kneadlessly Simple: Fabulous, Fuss-Free, No-Knead Breads (32 page)
KS Quotient
Fairly Easy: Two stage mixing. No hand-shaping required.
Panettone is a much-loved holiday bread throughout Italy and Sicily. According to legend, "Toni's bread" originated in Milan around 1490, when a young man created it to impress his sweetheart's father, a baker. (Some stories say that Toni was the name of the baker, some say it was the name of the suitor.) Since the bread is enriched with eggs and butter and studded with candied and dried fruits, it was once a luxury of the wealthy, but it is now enjoyed in even modest homes at Christmastime.
Modern recipes often call for
Fiori di Sicilia
(Flowers of Sicily), a potent, deliciously complex extract boasting notes of citrus, vanilla, and almond. Until recently it was hard to find in the United States, but now gourmet shops occasionally carry it, and it can also be ordered from the King Arthur Flour Company (
www.bakerscatalog.com
). If necessary, a combination of almond, vanilla, and orange extracts can be successfully substituted, as indicated below.
Panettone loaves are traditionally baked in a fairly tall cylindrical pan, but if you don't have one, a soufflé dish makes a satisfactory substitute. While it is not customary to add an icing, I like the festive look and zing of the Powdered Sugar—Lemon Drizzle over the top.
Yield: 1 large round loaf
2¼ cups (11.25 ounces) unbleached all-purpose white flour, plus ¾ cup (3.75 ounces), plus more as needed
1¼ teaspoons table salt
1 teaspoon instant, fast-rising, or bread machine yeast
1 cup plus 2 tablespoons ice water, plus more if needed
Corn oil or canola oil for dough top and baking dish
½ cup granulated sugar
1/3 cup good-quality instant nonfat dry milk (do not use a generic brand)
7 tablespoons unsalted butter, melted and cooled just slightly
2 large eggs, at room temperature
1 tablespoon finely grated orange zest (orange part of the skin)
Generous ½ teaspoon
Fiori di Sicilia
(Flowers of Sicily) extract (if unavailable, substitute ½ teaspoon almond extract, 1 teaspoon vanilla extract, and 1 teaspoon orange or lemon extract)
1/3 cup plump dark raisins
1/3 cup plump golden raisins
¼ cup diced candied orange peel
Powdered Sugar—Lemon Drizzle
, optional
First Rise
In a large bowl, thoroughly stir together 2¼ cups of the flour, the salt, and yeast. Vigorously stir in the water, scraping down the bowl sides and mixing until the dough is thoroughly blended. If the mixture is too dry to blend together, stir in just enough more water to facilitate mixing; don't over-moisten. If the mixture is soft, stir in enough more flour to make it firm, but not hard to stir. Evenly brush or spray the top lightly with vegetable oil. Tightly cover the bowl with plastic wrap. If desired, for best flavor or for convenience, refrigerate for 3 to 10 hours. Then let rise at cool room temperature for 12 to 18 hours.
Second Rise
In a medium bowl, lightly whisk together the sugar, dry milk, and butter, then thoroughly whisk in the eggs, orange zest, and extract(s) until well blended. Stir in the raisins and candied orange. Vigorously stir the mixture into the dough until fully and evenly incorporated; this will take several minutes. (If desired, mix using a dough hook and heavy-duty stand mixer on low.) Stir in the ¾ cup flour until completely smooth. The dough should not be batter-like; if necessary, vigorously stir in enough more flour to yield a firm dough, thoroughly scraping down the bowl. Turn out the dough into a well-oiled 8-cup soufflé dish. Spray with nonstick cooking spray and cover with nonstick spray—coated plastic wrap.
Let Rise Using Any of These Methods
For a 1½- to 2½-hour regular rise, let stand at warm room temperature; for a 1- to 2-hour accelerated rise, let stand in a turned-off microwave along with 1 cup of boiling-hot water; or for an extended rise, refrigerate for 4 to 48 hours, then set out at room temperature. Continue the rise until the dough nears the plastic. Remove it and continue until the dough reaches ½ inch above the pan rim.
Baking Preliminaries
15 minutes before baking time, place a rack in the lower third of the oven; preheat to 375°F.
Baking
Bake on the lower rack for 25 to 30 minutes or until the top is nicely browned. Cover with foil and continue baking for 15 to 20 minutes, or until a skewer inserted in the thickest part comes out with only a few particles at the bottom (or the center registers 205° to 207°F on an instant-read thermometer). Then bake for another 5 to 10 minutes to ensure the loaf is baked through. Cool in the pan on a wire rack for 15 minutes. Run a knife around the sides to loosen the loaf, then transfer it to the rack and let cool at least to barely warm before cutting.
If desired, decoratively top the cooled panettone with the Powdered Sugar—Lemon Drizzle, allowing it to drip attractively down the sides. Let the cake stand for a few minutes until it sets.
Serving and StoringThe loaf slices best when cool. It is good at room temperature or toasted. Cool completely before storing airtight in plastic or in a cake keeper. The bread will keep at room temperature for 2 to 3 days, and may be frozen, airtight, for up to 2 months.
KS Quotient
Fairly Easy: Two-stage mixing. Very versatile.
This is a versatile, slightly sweet dough suitable for making coffeecakes, various enriched loaves, and dessert breads. For a very easy yet festive loaf, simply stir in ¾ cup of diced mixed candied fruit and 1 teaspoon anise seeds into this dough before the second rise. (Follow the baking instructions for
Cornish Saffron Bread
.) Then top the loaf with the
Powdered Sugar—Lemon Drizzle
).
This dough is used in the
Simple Streusel Coffeecake
,
Cornish Saffron Bread
,
Spiced Cranberry Bundt-Style Coffeecake
,
Holiday Cranberry-Apple Coffee Ring
, and
Apple—Cream Cheese Pinwheel Pastries
recipes.
Since the dough can be put to different purposes, you can adjust the amount of sugar slightly to suit your taste. However, for proper gluten development and yeast growth, be sure to add the sugar in two stages, as directed, and don't add more than the maximum called for.
Yield: Enough dough for 1 generous loaf or coffeecake or batch of pastries
2 1/3 cups (11.66 ounces) unbleached all-purpose white flour, plus 2/3 cup (3.33 ounces) plus more as needed
5 to 7 tablespoons granulated sugar, to taste, divided
1¼ teaspoons table salt
1 teaspoon instant, fast-rising, or bread machine yeast
1¼ cups ice water, plus more if needed
Flavorless vegetable oil for brushing
1/3 cup good-quality instant nonfat dry milk (do not use a generic brand)
6 tablespoons unsalted butter, melted and cooled just slightly
2 large eggs, at room temperature, beaten
First Rise
In a large bowl, thoroughly stir together 2 1/3 cups of the flour, 2 tablespoons of the sugar, the salt, and yeast. Vigorously stir in the water, scraping down the bowl and mixing until the dough is thoroughly blended. If the mixture is too dry to incorporate the flour, a bit at a time, mix in just enough more water to blend the ingredients. If the mixture is soft, stir in enough more flour to make it firm, but not hard to stir. Evenly brush the top lightly with vegetable oil. Tightly cover the bowl with plastic wrap. If desired, for best flavor or for convenience, refrigerate for 3 to 4 hours. Then let rise at cool room temperature for 12 to 18 hours.
Second Rise
In a medium bowl, stir together the remaining 3 to 5 tablespoons of sugar, the milk powder, and butter, then mix in the eggs until well blended. Gradually add the egg mixture, then 2/3 cup flour, to the dough, mixing until evenly incorporated; this will take several minutes so it's best to use a dough hook and heavy-duty mixer on low, if possible. If necessary, add in enough more flour to yield a hard-to-stir dough, scraping down the bowl sides carefully. Proceed with the dough as directed in the individual recipes.
