Panettone Style Sweet Bread

Name: Panettone Style Sweet Bread
Yield: 18cm Deep Cake Pan *I used an oven-safe saucepan.
Cuisine: British
Ingredients: 3 cups Bread Flour; 2 teaspoons (1 Sachet/7g) Dry Yeast; 1/4 cup Caster Sugar *add extra 1-2 tablespoons for sweeter flavour; 1 teaspoon Salt; 1/2 cup Warm Milk; 3 large Eggs *lightly whisked, save 1/2 tablespoon for glazing; 125 g Butter *softened; 1 cup Mixed Fruit *OR add more; *Note: Mixed Fruit that I used today was mix of Raisins, Sultanas, Black Currants, Mixed Peel and Glacé Cherries; 2-4 tablespoons Rum OR Brandy

Hiroko Liston @hirokoliston

Melbourne, Australia

At Christmas time every year, I wanted to make Panettone, but I have never tried it. Because I didn’t have a suitable cake tin and didn’t want to buy rather expensive Panettone paper cases. The other day, when I was making a soup, I looked at the saucepan and thought it was a good size for Panettone. My stainless steel saucepan is oven-safe. This ‘Panettone Style Sweet Bread’ is baked in the saucepan, and the dough is almost identical to my ’Brioche’ dough. I added extra Sugar and more Milk to make the dough softer. This sweet bread is easy to make. It takes time, but it is mainly waiting time. *Note: You might be interested in the super easy ‘No-Knead Panettone Style Sweet Bread’.

Hiroko Liston @hirokoliston

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Ingredients

18cm Deep Cake Pan *I used an oven-safe saucepan.

3 cupsBread Flour
2 teaspoons(1 Sachet/7g) Dry Yeast
1/4 cupCaster Sugar *add extra 1-2 tablespoons for sweeter flavour
1 teaspoonSalt
1/2 cupWarm Milk
3large Eggs *lightly whisked, save 1/2 tablespoon for glazing
125 gButter *softened
1 cupMixed Fruit *OR add more
*Note: Mixed Fruit that I used today was mix of Raisins, Sultanas, Black Currants, Mixed Peel and Glacé Cherries
2-4 tablespoonsRum OR Brandy

Saved

Steps

1

Place Bread Flour, Yeast, Sugar and Salt in a large bowl, and mix well. Make a well in the centre and pour warm Milk, Eggs (save 1/2 tablespoon) and softened Butter. Mix to form a soft dough.
2

Knead until smooth and elastic. The dough might be very sticky, but keep kneading. It will eventually turn smooth and elastic. Do not add extra Flour.
3

Cover the dough with a plate or plastic wrap, and set aside in a warm place for 2-3 hours or until doubled in size. *Note: It took 3 hours today.
4

Place Mixed Fruit in a heat-proof bowl, add Rum (OR Brandy), mix to stir, and set aside for a few hours. *Note: Heat in the microwave for 1 minute to warm up, so that dried Fruit soak up Rum quickly and will be ready in 1 hour.
5

Prepare a cake tin. Grease with butter OR line with baking paper. *Note: Today I used my 18cm saucepan that is oven-safe.
6

Turn the dough onto a lightly floured surface. Gently press and stretch the dough into a large oblong. Scatter 1/2 of Mixed Fruit evenly and tightly roll it up.
7

Gently press and stretch the dough into a large oblong again. Scatter the remaining 1/2 of Mixed Fruit evenly and tightly roll it up. Then roll it into a ball. *Note: You can knead the Mixed Fruit into the dough in your own way.
8

Place it in the prepared tin with a smooth side up. Cover with a plate or plastic wrap, and set aside in a warm place for 2-3 hours or until doubled in size. Preheat oven to 180°C.
9

Cut a shallow cross on top, brush with the saved Egg, and bake for 40 to 50 minutes. (As I used a saucepan, it took slightly longer.) When the top gets too dark, cover with a sheet of foil. Transfer to a wire rack and cool.

No-Knead Panettone Style Sweet Bread