Pandora
Well, that should be easy to solve. A few possibilities.
You can also make it in an oven-safe saucepan if it's the proper shape.
You might be able to find larger coffee cans sold by a foodservice supplier. Try shopping where the restaurants buy their supplies.
In any case, I'd be happy to send you one. Where are you located? My cousins are from Milano (where panettone originated).
Garlic Bread 7653wrote : Here's one direct from my BIL (Many, Many thanks Brent Morgan). I made it in fact just this weekend. All guests commented profusely and enthusiastically about it...
My recipe is a bit different from the traditional one. If you've made brioche before you may recognize it as that.
I use a very rich brioche dough to which I add raisins, candied citrus peel, the zest of a lemon, zest of an orange, nutmeg, and sometimes I'll throw in some nuts. I'll put the full recipe at the end of this post.
A "must have" item for the kitchen. Not just for meats.
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Here's the recipe. This is a very wet brioche dough. So much so that you might think there's something wrong because you can almost pour it. Brioche dough is that way because of all the butter (you can safely reduce the butter by up to 50% and the recipe will still work).
Panettone
1 T dried yeast 1 C water 1-4 C + 1 t sugar 4 1-4 C flour 1 lb butter, softened 1 3-4 t salt 4 egg whites 5 egg yolks
6 T candied citrus peel 1-2 C golden raisins 2 t vanilla extract zest of one lemon zest of one orange a pinch of freshly ground nutmeg
Combine yeast with 1 C warm water and 1 t sugar. Allow to bubble, about 10 minutes.
Add yeast mixture to mixing bowl with 2 C flour, egg whites, 1-4 C sugar and mix for 4 minutes with paddle attachment. Allow to rest (sponge) for 2 hours.
Mmmmmmmmmmm! and a SPAM recipe 7656snip And when you've finished plumbing your southern oraphace with enough light for you to actually see, you might be able to rethink that stance you've taken. I doubt it...
Add egg yolks, remaining 2 1-4 C flour, salt, vanilla, lemon zest, orange zest, and nutmeg. Mix well, about 3 minutes.
Add softened butter and mix well, by hand if necessary, about 3 minutes.
Add citrus peel, raisins. Mix again until well combined.
Allow to rise until doubled in size.
Punch down and load pans. Allow to rise until doubled, up to 2 hours depending on temperature.
Bake at 375 F to 200 F internal, about 45-50 minutes.
-- Reg email: RegForte (at) (that free MS email service) (dot) com
