Italian Bread and Biscuits Recipes - Panettone Breakfast Bread (Panettone) Recipe

Ingredients

• 100 g/4 oz/1/2 cup unsalted (sweet) butter, melted

• 450 g/4 cups plain (all-purpose) flour

• 5 ml/1 tsp salt

• 1 sachet easy-blend dried yeast

• 75 g/3 oz/1/3 cup caster (superfine) sugar

• 175 ml/6 fl oz/3/4 cup milk

• 60 ml/4 tbsp warm water

• 3 eggs, beaten

• 50 g/2 oz/1/2 cup chopped candied peel

• 175 g/6 oz/1 cup sultanas (golden raisins)

• 5 ml/1 tsp crushed aniseed

• Grated rind of 1 orange

• Honey, to serve

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Method:

1. Grease a tall cylindrical mould (mold) 20 cm/8 in high with 15 g/1 tbsp of the softened butter.

2. Line the mould with greaseproof (waxed) paper and grease again with the softened butter. Sift the flour into a large bowl and add the salt, yeast and sugar.

3. Add the milk. Gradually blend together, adding the warm water if necessary to form a soft dough. Turn the dough on to a floured board and knead for 10 minutes.

4. Return the dough to the bowl. Cover with a damp cloth and set aside for 1 1/4 hours to rise. Turn the dough out and press into a large flat shape.

5. Spread with all but 25 g/1 oz/2 tbsp of the remaining softened butter, the eggs, candied peel, sultanas, aniseed and orange rind.

6. Roll up the dough and knead again for 5 minutes. Allow to stand, covered for 1 hour. Place the dough in the prepared mould.

7. Melt the remaining butter and brush over the surface of the bread. Allow to stand for a further 30 minutes.

8. Bake in a preheated oven at 200°C/400°F/gas mark 6 for 20 minutes, lower the heat to 180°C/350°F/gas mark 4 for a further 30 minutes and brush the surface again with melted butter.

9. Remove from the oven, and allow to cool in the tin for 10 minutes. Transfer to a wire rack to cool and serve, sliced and spread with honey.