Thursday, December 12, 2013

Panettone, Part III

After the second rise, let the dough come to room temperature for at least an hour. Use a spatula to fold 20 tablespoons of softened butter into the dough


Divide the dough into three pieces. For them into rounds.



Place the dough into the parchment panettone liners.


Let the dough rise - for the third time - at room temperature for 3 hours.


During the last 20 minutes of the rise, preheat the oven to 375 degrees. Once the oven is heated, place the breads in the lower half of the oven.


Bake for 50-55 minutes...until the breads are golden and sound hollow when tapped.

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