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Bruno's Panettone

Bruno's Panettone — una receta comunitaria en Potlikkr.

Ingredientes

• For The Chef
• 1.0 cup Unsifted Unbleached All Purpose Flour
• 2.0 tsp Dry Yeast
• 1.0 cup Lukewarm Water For The Levain

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Preparación (vista previa)

1. 1

   Note that three glass bowls will be needed. I have chosen this recipe because it involves all the steps of rich bread baking from the chef through to the baked product without taking days to prepare. For the preparation of this bread, I am using the techniques explained in great detail on pages 241-243 of "Le Ricette Regionali Italiane", by Maria Gosetti della Salda, Milan, Italy, 1967. The amount and choice of ingredients were recommended by my Milan-born cousin Bruno Asnaghi. I have adapted the proportions to American unbleached all-purpose flour. The cake flour in the recipe is used exclusively to coat the raisins and citron and prevent them from falling to the bottom of the bread.

2. 2

   Best freezing stage: Fully baked