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Last year (or the year before), there was a big thread on TOBB about Panettone. There was a recipe that everyone was using.....I think it was from The New York Times.......

Does anyone recall????

Thanks, Karen

I made it but didn't save the recipe and can't remember its origin. I didn't save the recipe because IIRC it was a lot of work and didn't turn out well.
Nancy

Oh, it's coming back to me now........Does anyone have a recipe that they like for Panettone??

Karen

I have not made it yet, but I have King Arthur's American-Style Panettone on my list of things to do this Christmas season.

Here's another view from PJ Hamel's blog. Thinking outside the (blue) box: homemade panettone.

The is no panettone tradition in my neighborhood to lead me to baking it in traditional papers and plan to use the tube pan idea.

Thanks Jim, I will check those out. I have had some molds for a few years now, I think it's time they get used!!!

Karen

Best use for leftover Pannetone: French Bread.

Not that I've made it in years. I'm not fond of raisins in baked goods (I was attacked by raisins as a child), and TJ's stopped making their Cranberry Pannetone several years ago.

I remember that it was by one of the more well known bread experts. Try Epicurious or Saveur. I vaguely recall seeing the recipe in a cooking magazine...

Just found this online. Tartine bakery is very well thought of :
From La Cucina Italia magazine
Panettone

Makes 2 round (7-inch) loaves or a variety of smaller sizes (see notes)

Husband-and-wife team Elisabeth Prueitt and Chad Robertson of San Francisco’s lauded Tartine Bakery have perfected Italy’s cherished holiday bread stateside. In Italy, the sweet loaf gets its beloved light texture from lengthy leavening. In this recipe, a starter made from flour and water acts as a natural leavener. Though the starter adds to the bread’s rise, its main role, along with the poolish, or pre-ferment, is to give the bread its deep flavor. (The starter needs a full week to develop, so plan ahead.)

Ingredients
Please note: For this recipe, we recommend using a scale to weigh ingredients rather than measuring by volume. Weight measures are the most accurate in baking, especially with light, dry ingredients such as flour, which can vary in volume measure depending on how it is scooped.


STARTER
2 to 1/2 cups unbleached all-purpose flour, measured out in 1/2-cup (2 1/4-ounce) portions
2 to 2 1/2 cups whole-wheat flour, measured out in 1/2-cup (2¼-ounce) portions
3 to 3 3/4 cups room temperature water, measured out in 3/4-cup portions

POOLISH (PRE-FERMENT)
3/4 cup (3 1/4 ounces) unbleached all-purpose flour
1/4 cup plus 2 tablespoons room temperature water
1/4 teaspoon plus 1/8 teaspoon active dry yeast

DOUGH
3 3/4 cups (17 1/2 ounces) unbleached all-purpose flour, more if needed
1/2 cup (3 1/2 ounces) sugar
1 tablespoon plus 1 1/2 teaspoons fine sea salt
2 1/2 teaspoons active dry yeast
3 large eggs
6 large egg yolks
1/4 cup plus 2 tablespoons whole milk
1 1/2 cups currants, soaked in warm water for 10 minutes, then drained
6 ounces candied orange peel (see notes), cut into small dice to yield a generous cup
2 1/2 tablespoons honey
3 tablespoons good-quality extra-virgin olive oil, unflavored or infused with Meyer lemon
Finely grated zest of 3 oranges
Finely grated zest of 3 lemons
1 vanilla bean, split lengthwise, seeds scraped and reserved
14 tablespoons (7 ounces) cold unsalted butter

HAZELNUT GLAZE (OPTIONAL)
1 scant cup whole hazelnuts
1 cup confectioners sugar
2 tablespoons whole-wheat flour
3 large egg whites
3 tablespoons good-quality extra-virgin olive oil, unflavored or infused with Meyer lemon
Demerara sugar for sprinkling

SPECIAL EQUIPMENT: cheesecloth, 2 round (7-inch) paper panettone molds, or a variety of round paper sizes, if preferred (see notes); cooking spray; instant-read thermometer



Instructions


FOR STARTER (1 WEEK BEFORE BAKING THE PANETTONE): In a bowl, mix together 1/2 cup all-purpose flour and 1/2 cup whole-wheat flour. Add 3/4 cup room temperature water and mix together to combine well (mixture will resemble a batter). Cover bowl with cheesecloth and let stand at moderately warm room temperature for 3 days (mixture will emit a fermented aroma).

Uncover starter and stir together the mixture, then discard half. To the remaining starter, add 1/2 cup all-purpose flour, 1/2 cup whole-wheat flour and 3/4 cup room temperature water; mix together with hands to combine. Cover bowl with cheesecloth and let stand for 2 days.

Repeat the “feeding” process, once per day (discarding half of the mixture and combining the remaining mixture with 1/2 cup all-purpose flour, 1/2 cup whole-wheat flour and 3/4 cup room temperature water) until the starter is “ripe,” 1 to 2 more days; the starter is ready to use when it has tiny bubbles on the surface, smells sweet and lactic (like yogurt) and a small spoonful of it will float in water. (A starter can be kept indefinitely by continuing this process of a daily feeding.)

FOR POOLISH (NIGHT BEFORE BAKING THE PANETTONE): In a bowl, mix together flour, water and yeast. Let mixture stand at room temperature for 10 to 12 hours. If you are then not ready to use the poolish, cover bowl and store in refrigerator for up to 8 hours.

FOR DOUGH (THE DAY OF BAKING): In the bowl of an electric mixer fitted with a dough hook, blend together flour, sugar, salt and yeast.

In a large bowl, combine 3/4 cup starter, all of the poolish, whole eggs, egg yolks and milk (remaining starter can be kept and fed for future bread making, or discarded).

With mixer on low, slowly add wet ingredients to dry ingredients; mix until thoroughly incorporated, about 5 minutes. Let dough rest for 20 minutes, uncovered, on machine.

Meanwhile, in a large bowl, mix together currants, candied orange peel, honey, oil, orange zest, lemon zest and vanilla; set aside.

Cut butter into medium pieces; put pieces between 2 sheets of plastic wrap and, using a rolling pin, pound to flatten. Return flattened butter to refrigerator. (Chad and Elisabeth refer to this step as “plasticizing,” which helps butter to incorporate quickly into dough for best texture.)

Mix rested dough on medium speed for 6 to 8 minutes (dough will develop and should pull away from sides of bowl and be silky and smooth. If dough does not pull away from sides of bowl, add up to 1/4 cup flour with mixer running, by the tablespoonful, until it does). With mixer running, add butter, little by little, in small pieces, allowing additions to incorporate before adding the next, until all butter is incorporated and dough is smooth, about 5 minutes.

Remove bowl from mixer. Stir together currant mixture. Using your hands, add currant mixture to dough, mixing to fully incorporate. Transfer dough to a large plastic or wooden bowl, cover bowl with a dishtowel and let dough rise at room temperature for 2 hours.

Turn dough once, then cover and continue to let rise until dough has increased in bulk between 1 1/2 to 2 times its original size, 1 to 2 hours more. (Alternatively, let dough rise 30 minutes after incorporating fruit, turn once, then refrigerate, covered, leaving 2 to 3 inches space for dough to rise overnight or up to 18 hours, where dough will continue to ferment and flavor will deepen. Remove dough from refrigerator and let stand at room temperature 30 minutes.)

FOR GLAZE (IF USING): Meanwhile, in a food processor, purée hazelnuts, confectioners sugar and flour until nuts are finely chopped and ingredients are combined. Add egg whites and oil; purée to combine to a thick, paste-like glaze.

Lightly coat paper molds with cooking spray; put molds on a baking sheet. Form dough into rounds and divide among molds to reach halfway up. If using glaze, dollop on top of dough and gently spread a bit with fingers (glaze will spread further during baking); sprinkle generously with Demerara sugar. Let dough rise at room temperature until it just reaches the height of the papers, 1 to 2 hours more (if dough has been refrigerated, it may take longer).

Heat oven to 400º with rack in middle. Bake loaves, rotating halfway through and tenting with foil if browning too quickly, until an instant-read thermometer inserted into the center of a loaf reads between 190º and 200º, 15 to 17 minutes for 2 3/4-inch loaves, or 25 to 30 minutes for 5 1/4-inch and 7-inch loaves. Transfer loaves to a wire rack to cool.

NOTES: This recipe makes just under 4 pounds of dough, which is enough to make 2 (7-inch) round loaves or, if you prefer, a variety of sizes. For example, the dough can be divided to make 1 round (7-inch) loaf, 1 (5 1/4-inch) round loaf, and 6 (2 3/4-inch) round loaves; or 3 (5 1/4-inch) round loaves. Round paper panettone molds can be purchased at Sur la Table, surlatable.com, (800) 243-0852. Candied orange peel is available at specialty food stores or by mail order at King Arthur Flour, kingarthurflour.com, (800) 827-6836.

Recipe by Chad Robertson and Elisabeth Prueitt of Tartine Bakery, San Francisco.

Photo by Chad Robertson

December 2011
La Cucina Italiana Magazine (English)


© 2012 Quadratum USA. All rights reserved.

Hey Jax,
I think that this is the one. Jim Lahey is the author of this recipe. It had been posted in Gourmet 2008, but is no longer on the epicurious site. Take care:

Slow Rise Panettone

December 25, 2008

Andrea Meyers - Slow Rise Panettone

We like to make fruit-studded breads during the holidays, and the boxed panettones look so pretty and tall, but my experience has been that they are mostly dry and flavorless or have a fake taste to them. I’ve wanted to bake my own for a while and read many recipes in my search for a good panettone.

I saw Jim Lahey’s slow rise panettone recipe in Gourmet’s December edition and knew right away that this was the recipe for me. Shipping costs on panettone molds were a little prohibitive—even more than the cost of the paper molds—and I thought I wouldn’t get to make it. Fortunately King Arthur Flour offered a free shipping deal last week and my panettone papers arrived on Monday, a few days before Christmas and in just the nick of time to make this lovely bread for Christmas morning breakfast.

Lahey is famous for his no-knead bread, and he uses the same cold rise technique to bring wonderful flavor to his panettone (which is kneaded with a heavy duty mixer). The bread takes up to 24 hours to make, so start a couple days before you serve it. This is how I would break up the steps:

Morning: Soak the raisins for at least 8 hours.
Evening: Prepare the dough.
Overnight: Rise 12-15 hours.
Morning: Second rise 3 to 5 hours.
Afternoon: Bake for 60 to 75 minutes.

A heavy duty stand mixer is preferred for mixing this wet dough, but light duty mixers can work, you just need to increase the mixing time for the dough and keep an eye on it to make sure your mixer doesn’t start dancing across the counter like my old KitchenAid Classic seems to do. My dough didn’t quite come together and become smooth and elastic, even after 8 minutes, so I sprinkled on a little more flour and scraped down the dough, then turned on the mixer again. After a few minutes something like a dough had formed.

Removing the vanilla bean sounded so simple but turned out to be a bit of a challenge after the long rise. For the life of me I couldn’t find that vanilla bean, even with digging down into the dough and rolling it around the rising bowl. I finally gave up and baked the bean!

The final step of hanging the bread upside down is just like the step of turning an angel food cake upside down, and prevents the bread from falling as it cools.

Andrea's Recipes - Panettone, cooling

To serve, simply peel the paper away and slice into wedges from the top down. The bread doesn’t keep well, so it’s best eaten fresh within one day but also works very well as bread pudding or french toast a day later.

SLOW RISE PANETTONE

Adapted from Gourmet magazine, December 2008 (not online).

Andrea's Recipes - Panettone
Equipment

2 small bowls
stand mixer with paddle attachment
large bowl, for rising the dough
6 x 4-inch panettone mold
baking sheet
2 (12-inch) metal skewers
Ingredients

1 cup raisins
2 tablespoons light rum
2 tablespoons hot water
3-3/4 cups unbleached all-purpose flour
2/3 cup sugar
1/2 teaspoon salt
1/2 teaspoon active dry yeast
1/4 teaspoon lemon zest
1/2 vanilla bean, split lengthwise
3 large eggs, room temperature
2/3 cup lukewarm water
1 tablespoon warm honey
12-1/2 tablespoons unsalted butter (10-1/2 tablespoons softened and cut into tablespoons; 1 tablespoon melted, 1 tablespoon chilled)
2/3 cup candied orange or lemon peel or citron, chopped if the pieces are large
Preparation

1. In the small bowl, soak the raisins in the rum and 2 tablespoons hot water, covered with plastic wrap, for at least 8 hours.

2. In the bowl of the stand mixer, mix the flour, sugar, salt, yeast, lemon zest, and vanilla bean at low speed.

3. In a small bowl, whisk together the eggs, 2/3 cup lukewarm water, and honey.

4. While the mixer runs at low speed, pour the egg mixture into the dry ingredients. Increase speed to medium-low and continue mixing.

5. Add the softened butter, 1 tablespoon at a time, mixing completely before adding each. Increase the speed to medium-high and mix until the dough is smooth and elastic, about 8 minutes.

Andrea's Recipes - Panettone dough

6. Drain the raisins, and discard the liquid. Stir the raisins together with the candied orange peel or citron and melted butter. Stir into the dough with a wooden spoon.

7. Place the dough in the large bowl, cover with plastic wrap, and let rise in a cold oven with the door closed for about 12 to 15 hours, until the dough is nearly tripled in volume.

8. Discard the vanilla bean. Rub your hands with flour, sprinkle the top of the dough lightly with some flour, and turn out onto a floured board. Sprinkle a little more flour onto the dough.

9. Fold the edges into the center and place seam side down into the panettone mold. Cover with a damp tea towel (not terry cloth) and let rise in a draft-free spot at room temperature about 3 to 5 hours, until dough is just above the top of the mold.

Andrea's Recipes - Panettone in the mold

10. Place the rack in the lower third (closer to the bottom than the middle) of the oven and preheat to 370° F/118° C. (If the dough is too high in the oven, the top will brown before the middle is cooked, resulting in a burned top crust.)

11. Place the dough in the mold on a baking sheet. Use a serrated knife to score and X across the entire surface of the dough. Place 1 tablespoon chilled butter in the center of the X.

12. Bake in the preheated oven about 1 to 1-1/4 hours, until a wooden skewer inserted in the center comes out slightly moist but not wet or doughy. The panettone will be very dark (but should not be burned).

13. Pierce the skewers all the way through the panettone and through the papers. Hang the panettone upside down over a stock pot or between two objects of equal height. Cool completely, then remove the paper and slice into wedges for serving

Thanks Everyone.......I'll report back with my results!

Karen