|Panettone baked in a Bundt cake! Que bella :o)|
After reading some of the reviews, I decided to follow some of the recommended changes and to make some of my own (surprise, surprise!). As usual, I used my bread machine to make the yeast dough. After the first rise, I folded in the dried fruit and shaped it into a coil for its second rise in my Bundt pan.
|Getting ready for the second rise.|
|Second rise is done (45 min for me). Ready for the oven.|
|Golden brown and delicious!|
|A lovely lemon-scented slice of Panettone. Buon appetito!|
Here's the adapted ingredients list:
(adapted from AllRecipes)
- 7 gr instant yeast
- 230 gr lukewarm water
- 100 gr granulated sugar
- 2 large eggs
- 130 gr sour cream
- 1 tsp vanilla extract
- 23 gr non-fat dry milk powder
- 1/4 tsp LorAnn lemon oil
- 6 gr salt
- 425 gr unbleached bread flour
- 125 gr white whole wheat flour
- 1 Tbsp golden flax seeds, finely ground
- 1 Tbsp vegetable oil
- 40 gr dark raisins
- 40 gr golden raisins
- 40 gr dried cranberries
- I liked this bread. The aroma from the lemon oil was wonderful, although next time I'd add lemon or orange zest to it for even more flavor. Although I tripled the amount of dried fruit, I didn't think it was enough. I would definitely double my amount next time. I love light and fluffy the bread's interior was. Not dense at all.
- This recipe makes a pretty big loaf. I took it to work where it was a big hit. One person told me it reminded them of their grandmother's Babka and Challah with Raisins :o)
- Instead of an 8" round pan, I used a Bundt pan. It was very pretty. I loved how tall each slice was.
- Although this bread was great as-is, it was even better when lightly toasted and schmeared with a little butter. It reminded me of a childhood favorite, Krentenbrood (raisin/currant bread).
- I'm submitting this post to Yeastspotting! :o)