*  Exported from  MasterCook  *
                          PANETTONE (ECCO IL PANE)
 Recipe By     : 
 Serving Size  : 3    Preparation Time :0:00
 Categories    : Breads                           Italian
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----SPONGE/DOUGH #1-----
    2 1/2   ts           Dry yeast
      1/2   c            Warm water (105-115 F)
      1/2   c            Unbleached all-purpose flour
                         -----DOUGH #2-----
    2 1/2   ts           Dry yeast
    3       tb           Warm water
                         Dough #1
    2                    Eggs (@ room temp.)
    1 1/4   c            Unbleached all-purpose flour
      1/4   c            Sugar
      1/4   c            Unsalted butter, softened
                         -----DOUGH #3-----
    2                    Eggs (@ room temp)
    3                    Egg yolks (@ room temp)
      3/4   tb           Honey
      1/2   ts           Vanilla extract
    1       t            Salt
                         Dough #2
    1       c            Unsalted butter, softened
    3       c            Unbleached all-purpose flour
      3/4   c            Flour for kneading dough
      1/2   c            Dark raisins
      1/3   c            Currants
      1/3   c            Dried cranberries
    1       c            Candied mixed peel
                         Grated zest of 2 lemons
   Sponge/Dough #1: In a medium bowl, dissolve the yeast
   in the warm water and let stand until creamy, about 10
   minutes. Add flour, and stir with a wooden spoon until
   smooth. Cover with plastic wrap and let rise until
   doubled in volume, about 30 minutes.
   Dough #2 (When dough #1 has risen): In a large bowl,
   dissolve yeast in warm water and let stand until
   creamy, about 10 minutes. Add dough #1 (it will have a
   very loose consistency) to the yeast mix and stir
   well. Add the eggs, flour, sugar and stir until well
   mixed. Cover the dough with plastic wrap and let rise
   until doubled in vloume, about 1 hour.
   Dough #3 (When dough #2 has finished rising): In a
   large bowl, combine eggs, yolks, sugar, honey, vanilla
   extract, and salt. Add dough #2, it will have a very
   loose consistency, and mix well. Add the softened
   butter, mix well.
   Add the 3 cups flour (1 cup at a time) and coninue
   stirring until the dough has a soft texture, like soft
   cookie dough. Turn out on a well floured surface and
   knead gently, adding the last 3/4 cup flour as needed.
   Knead until the dough is soft and smooth and holds
   it’s shape. Be careful not to create lumps.
   Lightly butter a very large bowl, enough to allow the
   dough to triple in volume. Place the dough in the bowl
   and turn to coat with the butter, cover with plastic
   wrap and let rise until tripled, about 3 hours.
   Filling: (can be mixed while waiting for dough to
   rise): Mix raisins, currants and dried cranberries in
   a small bowl. Cover with warm water and allow to
   soften for 10 minutes. Drain and pat dry. Mix in the
   finely chopped peel and lemon zest. Set aside.
   When the dough has triple in volume, turn out on a
   lightly floured surface and pat down into an oval or
   rectangle about 1/2 thick. Sprinkle half the filling
   mix over the dough, and roll up jellyroll fashion
   along the long edge. Again pat down into an oval shape
   about 1/2 thick and sprinkle the remaining filing mix
   over the dough. Roll up jellyrool fashion along the
   long edge.
   Divide the dough into 3 pieces; two pieces should be
   about 1/3 larger than the third piece. Butter the
   bottoms and sides of two 300g coffee cans and one
   398ml can. Line the bottoms and sides with waxed paper.
   Gently roll the dough into balls and place the two
   larger pieces into the two larger cans and the small
   piece into the small can. Cover with plastic wrap and
   allow to double in volume, about 2 hours. Once the
   dough has risen, cut a small 'X' in the top of each
   loaf and bake in a preheated 400 F (200 C) oven for 10
   minutes. Reduce temp. to 375 F (190 C) for another 10
   minutes. Again reduce the oven to 350 F (180 C) and
   bake for 15 minutes loger for the small can and 30
   minutes for the large cans; or until a wooden skewer
   comes out clean when inserted into the bread.
   Cool the breads in their cans on a rack for 30
   minutes. Carefully unmold the breads and lay on their
   sides, on a rack, until cooled. Best eaten within 48
   NOTES: I baked this recipe in 5 1/2 " high clay flour
   pots lined with foil. The recipe filled two pots. I
   baked at 400 F for 15 mins. then turned the oven down
   to 325 F for about 50 mins. The bread was done when a
   skewer came out clean. Make sure the butter is well
   softened or it will be almost impossible to mix in
   From: Western Living magazine, December 1995.
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