Thursday, December 23, 2010

Panettone Recipe: French Toast

panettone french toast
Panettone is an Italian sweet bread from Milan. It is a staple at Christmas. While good by itself, it makes phenomenal French toast. I had the pleasure of eating some panettone French toast this morning with panettone I made myself. Here's how.

2 1/2 cups all purpose flour
1 cup bread flour
1 cup warm water
1 tsp salt
1 package yeast
2 whole eggs
4 egg yolks
1/2 cup sugar
1/4 cup oil or melted butter
1 cup golden raisins
1/2 cup dark raisins
1/2 cup candied citron
1 tbsp orange or lemon zest

Mix water, yeast, salt, sugar, eggs, and oil. Add flour and other ingredients to form a wet sticky dough. In a stand mixer mix the dough for 5 minutes. Let dough rise in a greased bowl for 3 hrs. If you want a tall panettone you will need a special tall pan or clean coffee can lined with parchment. If not use a regular loaf pan or deep round casserole pan well greased and lined with parchment. After dough has risen transfer it to the pans filling them no more than half way. Let the dough rise however long it takes for it to reach the top of the pan. Bake at 375 until well browned about 30-40 min depending on the size of your pan.

After the panettone was cooled I cut it into 1/2 in slices and proceeded to make the French toast. I use a ratio of approximately 1 egg to 1/4 cup milk to 1 1/2 tbsp sugar for my French toast custard as well as some cinnamon and vanilla for flavoring.  

Tuesday, December 21, 2010

Let's Not do Fruit Cake This Christmas... Let's do Fruit Bread

2 1/2 cup bread flour
1/3 cup whole wheat flour (mixed with 1 tsp vital wheat gluten)
1 cup warm water
2 tbsp honey
1/4 cup brown sugar
1 tsp yeast
1/2 cup dough starter
1 tsp salt
1- 1 1/2 cups of dried fruits (I used chopped dates and raisins)
1/2- 3/4 cup walnuts

Mix water, starter, yeast, honey, sugar, and salt. Add flours, fruit, and nuts. Mix until dough comes together. It should be soft and slightly sticky. Do not knead. Instead use the slow rise method. Let the dough rise for 8 hrs folding it over over itself every 2 hrs. After the last rise don't fold it. Gently form it into two round loafs and placed on a greased baking. Let them rise 1 1/2 hrs in a warm place. Score the top of each loaf and bake at 400 degrees for 35-40 min. Enjoy!

Wednesday, December 8, 2010

Experimental Loaf 1: Garlic Herb Bread with Lemon

Recently I have been experimenting with putting different flavors in bread. One such experiment is the pretty little loaf you see above. It contains chopped fresh herbs (thyme and rosemary), lemon zest, and crushed garlic. The base was my italian bread recipe. Here is a link to that recipe- Italian Bread . It was pretty tasty, though I would have loved more garlic. Also next time I'll remove the lemon and use that for a citrus flavored bread instead (the orange cranberry bread at Wegmans is great). Some more experimental loaves are on the way.