In this episode, Sheila explains the similarities and differences from Stollen, the German Christmas bread, and Panetonne. After a review of the recipe, Sheila gives tips for easy recipe substitutions, and where to find the classic Panettone molds. Please subscribe and share this podcast with a fellow bread baking friend. For more information about House of Bread, please visit www.houseofbread.com). To purchase the House of Bread recipe book, please visit https://houseofbread.com/recipe-book/) To take an on line class, please visit https://houseofbread.com/product-category/online-baking-class/) If you’d like more information about the franchise opportunity with House of Bread, please visit www.houseofbreadfranchise.com). For our YouTube channel, please go here https://m.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ).
Molds go here. Novacart Panettone Disposable Paper Baking Mold, 6-5/8 Diameter x 4-1/4 High, Pack of 12 Baking Molds - BakeDeco.Com)
Citron supplies Glazed Diced Citron - By the Pound - Nuts.com) also chef.com has candied dried fruit.
Recipe
Water 1 cup.
Bread flour white 4 cups
Yeast 2 T or two packets
Lemon extract 1 tsp
Orange extract 2 tsp
Butter softened ¼ cup
Egg 2
Salt 1 T
Lemon Zest 1 lemon.
Mix the above first to the good dough stage prior to adding in the dried fruit and nuts.
¼ cup of raisins
¼ cup of dried apricots-you can use whole but I prefer diced.
¼ cup of cranberries
¼ cup of walnuts
¼ cup of dried citron.
