Panettone

Name: Panettone
Cuisine: Kenyan
Ingredients: 60 gms milk; 7 gms dry yeast; 4 gms bread improver (optional); 1 whole egg; 1/2 an egg yolk; 200 gms flour; 25 gms sugar; Pinch salt; 25 gms butter/blueband; 10 gms mixed peel (also lemon rind); 20 gms raisins/ sultanas; 2 tsp butter/blueband (for greasing and top of loaf)

Brian Nickolas Kariuki @btrain14

Kahawa Sukari

Tis the season,for sweet breads.
Panettone is an Italian type of sweet bread loaf originally from Milan,usually prepared and enjoyed for Christmas and New Year in Western , Southern and
Southeastern Europe as well as in South America , the Horn of Africa, and to a lesser extent in former French ,
Spanish and Portuguese colonies
It has a cupola shape, which extends from a cylindrical base and is usually about 12–15 cm high for a panettone weighing 1 kg. Other bases may be used, such as an octagon , or a frustum with a star section shape more common to pandoro

Brian Nickolas Kariuki @btrain14

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Ingredients

60 gmsmilk
7 gmsdry yeast
4 gmsbread improver (optional)
1whole egg
1/2an egg yolk
200 gmsflour
25 gmssugar
Pinchsalt
25 gmsbutter/blueband
10 gmsmixed peel (also lemon rind)
20 gmsraisins/ sultanas
2 tspbutter/blueband (for greasing and top of loaf)

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Steps

1

Sift the flour on your worktable and make a bay
2

Put all the other ingredients in the middle of the well and knead to a smooth and firm dough.
3

Cover, and let rise until double in size, meanwhile grease your terrine mould or circular baking tin with grease proof paper
4

Once doubled knead the dough and form it into the shape of a ball place it in the lined mold, cut across on top using a sharp knife and let rise for 1 hour
5

Melt the remaining butter/ blueband allow it to cool and brush it on top of the loaf bake at 190" degrees for about 40 mins
6

Secret to successful bread is hard kneading, work the dough like your life depends on it.