Panettone - Italian Bread

After Slicing

Baked Panettone

Baked

After second proofing

B4 Second proofing

After first proofing

Ingredients:
All purpose flour - 1 1/2 cup
Wheat flour - 1/2 cup
Egg - 1
Butter - 50 g
Dry yeast - 1/2 tbsp
Vanilla Esc - 1/2 tbsp
Warm water - 1/4 cup
Warm milk - 1/4 cup
Tutti fruitti - 1/2 cup
Dry Grapes - 1/4 cup
Black Raisins- 1/4 cup

Method:

• Take warm water and milk in bowl and add yeast to it.
• Add 1/4 cup flour to this and set aside for 30 mins.
• In other bowl add sugar, eggs and vanilla esc.
• Once the yeast is activated add to this and mix well.
• Add in dry grapes, black raisins and tutti frutti.
• Add remaining flour and mix well.
• Add in butter and mix and make a dough.
• Grease a bowl and transfer this sticky dough.
• Set aside for 2+ hours, till it triples in size.
• Punch the dough after proofing and transfer this grease baking pan.
• Set this aside for 2+ hours for proofing.
• Preheat oven (OTG) at 180°C for 15 mins.
• Bake the same for 22-25 mins.
• Let it cool and then demould.
• Slice after and hour.

Note:

This bread has a milk bitter taste.