November 29, 2011

KBB#26: Panettone

Stumble Upon Toolbar

I have made this draft weeks ago in Bahasa. I hope you don't mind. It's just another task of our baking club, KBB, to make Panettone (I think Alessandra will be able to tell a story about this further on, won't you Alessandra?). I quite like it. I like bread with dried fruits, like Bara Brith in England. Things are getting Christmasy the end of the year, so perhaps this will be one of your sweet on the table? Happy Holiday!!

Tantangan KBB kali ini bikin panettone, cake/roti-nya wong Itali. Sudah pernah bikin ini dulunya, pakai resep King Arthur Flour Cookbook. Menurutku sih seperti roti bluder yang dulu pernah dibawain Mbak Ine ketika ketemuan di Depok, cuma buah2an keringnya menclok-menclok diseluruh penjuru. Kalo roti bluder-nya Mbak Ine kan diisi dalemnya pake macam2 filling.

Ga ada masalah dalam pembuatan. Cuaca di NZ menyemangati pembuatan roti-rotian karena sedang musim panas.

Panettone #baking #homemade #instafood #food #foodphotography #foodporn

Panettone (traditional Italian christmas bread)
Source: The Worldwide Gourmet

KBB #26

 - 1 1/2 cakes of fresh baker's yeast
- 65 ml (1/4 cup) sugar
 - 6 tbsp. warm water
- 6 egg yolks
- Finely grated zest of 1 lemon
- A pinch of salt
 - 500-750 ml (2-3 cups) flour
 - 100 ml (6 tbsp.) diced candied peel
 - 100 g (6 tbsp.) + 2 tbsp.butter
- 4 tbsp. sultanas
- 4 tbsp. currants
 - 1 tsp. vanilla


KBB #26

 Sprinkle 1 tbsp. granulated sugar and the yeast over the warm milk and let sit 3 minutes; mix and let rest in a warm draft-free place (e.g., a warm oven that has been turned off) until the mixture has doubled in volume, approximately 5 minutes;
 pour the mixture into a bowl, add in the egg yolks, vanilla, lemon zest, salt and remaining sugar;
gradually mix in 500 ml (2 c.) of the flour by hand until a smooth consistency is attained - the dough should easily come together into a ball;
 gradually add the butter cut into small dice and beat until the dough becomes smoother and more elastic;
 add 125 to 250 ml (1/2 to 1 c.) more flour until the dough is firm and silky but not sticky;
place the ball onto a lightly floured surface.

KBB #26

KBB #26

Knead the dough for approximately 10 minutes. When the dough is smooth and shiny, place into a buttered bowl; dust lightly with flour, cover with a kitchen towel and place in a warm draft-free place for about 45 minutes until doubled in volume;
 punch down the dough firmly with your fist and flatten it out in the bowl; add the candied lemon peel, raisins and currants and knead until well distributed but without working the dough more than necessary;
line a large bread pan with brown paper that has been well buttered on both sides; place the dough in the pan and trace a cross on top;
cover with buttered paper and let rise again in a warm place for 15 minutes;
remove the paper from the top; brush the top with softened butter.

Ready to oven. I can see a small disaster coming. If I am right, that is. We'll see. #baking #homemade


Preheat the oven to 200°C (400° F);
place the bread pan on the middle rack of the oven and bake for 10 minutes;
 reduce the oven temperature to 160° C (350° F) and continue baking for another 30 to 40 minutes, brushing again with melted butter; the bread is done when the surface is golden and crispy;
 remove from the oven; remove the paper and let cool for 15 minutes before unmolding.

Praktek pertama dari resep ini, aku ganti sultanas dengan chocolate chips karena pada saat itu sultanas sudah habis ternyata di kotaknya. Selain itu aku pakai loyang roti kecil. Ketika memasukkan adonannya ke loyang roti, perasaan kok rada kekecilan, bakal tumpah nih adonan. We'll see. Eh ya ternyata bener. Di pertengahan baking, sebagian kecil roti dari bagian yang kena silet di atasnya melorot turun. Jadilah aku ikat pakai benang, selamat.

Panettone #foodporn #foodphotography #food #instafood #homemade #baking

Panettone, my second batch. Very happy with it. #Italian #Christmas #cake #food #instagood #ipadcamera #ipadography #iphoto #ipad2 #foodblogger #foodstagram #foodphotography #instafood #ipadnesia

Praktek kedua lebih mulus lus lus. Adonannya aku masukkan ke dalam loyang chiffon kecil minus bagian tengahnya. Letakkan di atas baking tray dialasi baking paper. Sultanas aku rendam dulu ke dalam orange juice hangat supaya ga kering, ga pake currants. Lemon aku maksimalkan tiga buah, supaya lebih wangi.

Good morning! It's 6:15am here in NZ.

Rasa panettonne enak, crossing antara roti dan cake. Empuk, cocok untuk sarapan, diolesi mentega dan lime atau orange marmalade, sedaaaaapp!!!


Alessandra said...

Yum Arfi, beautiful Panettone! This year I will be eating it in Italy, going there for a white Xmas, yuppy!!!

There are so many stories about it, most are quite romantic, all based in Milan, where the cake originated, I like the one of the young falconer Ugo who fell in love with the daughter of a Milan baker, so he started to work in the bakery as a servant and to impress the baker he sold his two falcons to buy butter to 'improve' the bread, and so he invented Panettone... but who knows! :-)


peasepudding said...

Looks lovely, I too love fruit breads and cakes. great step by step instructions.

Andrea V said...

that looks super yummy!I think I might try this sometime over the holidays! Love your blog! New follower over here :)


Claudia said...

This would be so special for Christmas morning. I've done it in the past, but it's been awhile.

On another note, there is a report going about that NZ has a bill up in the senate that would outlaw, or require a government permission, for small home farms, vegetable gardens, and produce exchanges?? It does sound ridiculous, but I wondered if it could possibly be true?

Ambitious Food Lover said...

Hi Arfi, You're really a passionate baker and I would love to invite you to join World Homebakers Alliance. :)

My mission is to
- Unite every passionate homebakers in this planet.
- Making them the preferred choice (compare to factory products) by the consumers.

Please join us and revolutionize the baking industry.

Arfi Binsted said...

Hi Claudia, I just have no idea what the issues are. We don't have Senate here in New Zealand.

Scott at Real Epicurean said...

Delicious. I think I'm going to be following this recipe.