Italian Christmas Bread

Name: Italian Christmas Bread
Total time: 2 h
Yield: 4
Cuisine: Chinese
Ingredients: 150g High-gluten flour; 50g Whole wheat flour; 120g water; 3g yeast; 40g egg; 3g salt; 40g Caster sugar; 20g Water-main dough; 5g rum; 100g High-gluten flour (main dough); 40g raisin; 40g Raisins; 40g cranberry; 20g Candied orange peel; 60g butter

by s sister-su

5.0 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

4

Panettone, a traditional Christmas bread from Italy, is also accompanied by a beautiful love story. It is about an Italian man named Toni. In order to pursue the daughter of the baker, he learned to make bread and created this The bread with very rich taste was finally embraced by the beauty, and the bread was named after him and became the national dessert of Italy, symbolizing beautiful love.
The recipe has slightly changed from the BBA book, but it does not affect my extreme love for this bread. The rich ingredients and the long-term low-temperature fermentation make this Littel Christmas bread have a soft texture and a strong fragrance, and when you bite into the dried fruit soaked in rum, the feeling of satisfaction is already sufficient. It offsets the time and effort we spent on making this traditional bread, because it's really worth it.

Italian Christmas Bread

1. The fruit materials (raisins, raisins, cranberries, candied orange peel) are sealed and soaked in rum, and refrigerated for more than 10 hours.

2. Put the middle kind of material into an appropriate container and knead it by hand to mix the dough into a dough. Cover it with plastic wrap and seal it and put it in the refrigerator to ferment.

3. After about 10 hours, it was twice as large. The soaked fruits are also picked up and drained.

4. Put all the main dough materials (except the butter) into the bread machine, and put the torn pieces of the medium dough together.

5. Start the bread machine kneading program, about 5 minutes, after kneading into a slightly smooth dough, put in half of the softened butter, and continue kneading for 10 minutes.

6. When the dough is smooth, add the other half of the butter and continue mixing for 10 minutes until the dough expands.

7. Add the dried fruit and continue mixing for about 3 minutes until the dried fruit is evenly distributed.

8. After finishing the dough, put it into a suitable container (the container is greased in advance), cover it with plastic wrap, and ferment at room temperature.

9. Prove for about 40 minutes until the dough is twice as large.

10. Take out the dough, press and exhaust, divide the dough into 4 portions.

11. After finishing, put it into a special paper mold (the size of the paper mold is 9CM*9.5CM, the square has 4 paper moduli, and the paper mold is sprinkled with dry powder in advance, which is cheaper than demoulding).

12. Put it into the oven for the third layer from top to bottom, put a bowl of water on the bottom of the baking pan for the final fermentation, and turn on the fermentation mode in the oven. The temperature is 38 degrees and the time is 40 minutes.

13. Ferment to 3 times the size and take it out.

14. At this time, the oven is set to the upper and lower tube heating mode, the upper tube is 160 degrees and the lower tube is 185 degrees, and the baking time is 35 minutes.

15. After starting, the oven first enters the preheating function. The warm-up time is about 5 minutes.

16. Brush the surface of the dough with a thin layer of egg wash and sprinkle with almond slices.

17. After the preheating is over, the APP reminds you to put food in, and the oven will also sound a reminder.

18. Put it in the lower level of the oven (the third level from the top) and bake.

19. Sprinkle with powdered sugar to dress up.

Tips:
1. Drain the fruit material of the soaked rum, otherwise it will affect the moisture content of the bread.
2. Dried fruits can be replaced according to the varieties you like to eat.
3. Don't throw away the soaked rum. It can be stored for a long time in a sealed refrigeration, and it has a strong fruity aroma and can be used to make all kinds of food.
4. Fangzi is the amount of 4 9*9 size paper molds.