Panettone

Ingredients (A)

400g unbleached bread flour

1/2 tsp salt

15g instant active yeast

6 tbsp caster sugar

(B)

2 eggs

2 eggs yolk only

(C)

120ml water

(D)

150g butter, softened

(E)

115g mixed chopped peel

75g raisins

melted butter for brushing

Method

1. Line & butter a 15cm/6in deep cake tin or souffle dish. Line till 7.5cm/3 in above the top of the tin.

2. Sift (A) into the mixer bowl till all well mixed. Then add (B) using speed 2 till well mixed.

3. Now add (C) bit by bit till the mixture become a soft dough.

4. Now add (D) bit by bit. Contiune kneading the dough at speed 2 till the mixer bowl become clean and dough is shining.

5. Remove the dough and place in a lightly oiled bowl, cover with clear film and leave to rise for 1-2 hrs or until doubled in bulk.

6. Knock back the dough and turn out on a lightly floured surface. Gently kned in the peel and raisin. Shape into a ball and place in the prepared tin. Cover with clear film and leave to rise for about 1 hour or double in size.

7. Meanwhile preheat the oven to 190c .

8. brush the surface of the bread with melted butter and cut a cross in the top using shape knife.

9. Bake for 20 minutes, then reduce to 180c. Brush again with melted butter and bake for another 25-30 minutes.

10. Cool in the tin for 5-10 minutes before turn out on to a wire rank.

Equipment used: KitchenAid Artisan Range: KSM150