By Anthony Sapia
Panettone!!! The great bread reserved for the Christmas festivities has more than any other conquered Italia. It has symbolic value in her gastronomic culture. It is at the heart of every gathering. Panettone is a must at every holiday table. Is it because of a happy and lucky combination of ingredients such as raisins, candied citrus, and vanilla which are said to bring us good fortune? Or is it the communion of wonderful ingredients of mother yeast, rich egg yolks, and pasture sweet cream butter? Or could it be that this ethereal cake transcends community by fragrance and flavor, new and old; it restores us during the most cold/ dead season?
One whiff, we feel embraced in mothers’ arms, one taste of the candied peel and we travel back to the warmth of the sunny Mediterranean. Moist raisins complement the rich buttery dough; they are the reconciliation of a season’s sorrow. The bread’s melodious mix of flavors evoke a land from which they came providing solace for one’s soul. This fertile flavor forebears the desire in all of us to pair the Panettone with a crystal toast of Prosecco, whose soft pleasure stimulates the palate and stimulates the party always with a bit of sparkle. The warm thrill of pleasure, a deep aroma placed upon lips, and we luxuriate in the pleasures of community and experience a passion.
Ever Sweeter……
Sunshine of sugar mists
Expectant heart
Hot and fragrant
Water, earth, fire
Air within abundant
One mother with rise you
La Duomo with crossed top
Bread of angels
Anticipation of
Time and heart
Of now
Of man
Of tomorrow
You give of yourself
Ordinary days
A taste of
Extraordinary feasts
You turn strong hugs with
Warm words
Into community
You are friends’ touch
You are Heavens’ aroma
You are mothers’ love
You are the Panettone
Ricetta di Panettone
Makes 2 (Seems like a lot, but his loaf takes work, patience, and practice, so why not share the loaf!!!!!)
Biga/Starter
68g Bread Flour/ Doppio 0
56g Instant Dry Yeast
45g Water
Mix together and leave for 4 hours
Then add:
1st DOUGH
306g Bread Flour
158g Water
101g Sugar
144g Egg yolks
200g Butter, softened
Mix everything with Biga but the butter for 2-6minutes until it pulls from side of bowl then switch to dough hook and add butter a little at a time. Mix an additional 4 minutes. Leave for 12-16 hours.
Then add:
2nd DOUGH
76g Bread Flour
40g Sugar
36g Egg yolks
13g vanilla
Zest of one orange
11g Salt
43g Butter
150g Golden raisins
75g Candied Orange/Citron
Mix 1st dough with everything but the butter until smooth and elastic then slowly add softened butter. Rest 1 hour. Shape round place in greased baking mould. You can purchase 6” paper baking moulds from NovaCarta. Leave to rise 1” from top of mould, roughly 6-8 hours. Alternatively, you can use a gas oven with just the pilot has a “proofer”. Cut cross in top, place a thumb of butter in the center and place in 350F oven for 1 hour. Pour a glass of Prosecco and rejoice!!! You did it! Experience the Passion!!!
EDITOR’S NOTE: Esperienza frequent traveler Anthony Sapia is a baker with a passion for panettone. His entry was provoked by our Holiday cooking class.
