It makes my snow-loving husband quite happy. He's been out shoveling snow for the last three days. Apparently there is more coming on Monday. The only thing good I can say about it is that I don't have to go anywhere in it. (Actually, I can't even say that's good. It kept me from going home to see my family while we're on break from the university.)
These are good days to stay home and bake though. I've done quite a bit of that lately.
|I had good intentions of taking photos . . .|
|Curmudgeonly (but sweet) professor's gift basket|
|My panettone . . . minus a few slices|
|Soon to be bread|
I'm thinking about what I want to bake next. I'm thinking I need more butter.
(Adapted from King Arthur Flour)
120 g all-purpose flour
1/16 tsp instant yeast
113 g cool water
Combine the starter ingredients thoroughly in a medium-sized container with a cover. Rest the starter overnight, or 8 to 10 hours, at room temperature.
all of the starter
2 large eggs, room temperature
85 g salted butter, room temperature
57 g lukewarm water
1/4 tsp Fior di Sicilia*
120 g all-purpose flour
28 g tapioca flour
1/2 tsp kosher salt
50 g granulated sugar
11 g instant yeast
60 g dried cranberries
60 g dried apricots, diced
40 g candied orange peel, diced
40 g candied ginger, diced
Combine the starter with the remaining ingredients in the bowl of a stand mixer fitted with the dough hook. Mix on low speed (stir on Kitchen Aide mixers) for one minute. Increase the speed to low and mix for another minute. Increase the speed again (2 on Kitchen Aide mixers) and mix for another minute. Increase the speed once again (4 on a Kitchen Aide) and mix for three minutes. The dough will be soft and sticky.
Cover the bowl with plastic wrap (or transfer the dough to a covered container) and allow the dough to rise for 1-1/2 hours until it’s puffy. It may not be doubled in size, but definitely should have “grown”.
Scrape the dough out onto a lightly floured surface. Knead briefly and form into a ball as best as possible. Place the dough into a paper panettone baking mold set inside a cake pan or on a baking sheet. (If you don’t want to order these, a paper lunch bag cut to about 8” tall works well too.) Cover the dough and let it rise in a warm spot for about an hour or until the top of the dough reaches the edge of the baking paper.
After 40 minutes of rising, begin preheating the oven to 375°F. Bake the panettone for 15 minutes. Remove the panettone from the oven; reduce the oven temperature to 350° and loosely cover the top of the panettone with foil to prevent over-browning. Return the panettone to the oven and bake for an additional 35 minutes.
Remove the panettone from the oven and cool completely on a wire rack.
*Available from King Arthur Flour or substitute 1/4 teaspoon orange extract and 1/4 teaspoon vanilla extract