Panettone gastronomico shaped bread in a bread maker

Category: Yeast bread
Panettone gastronomico shaped bread in a bread maker

Ingredients

milk 150g
egg + 1 yolk
water 1 tbsp
flour 330g
gluten 2 people
sugar 7g
white malt (dry sourdough) 3d
butter 50g
salt 7g
yeast 4.5g

Cooking method

  • Panettone gastronomico is an Italian bread for sandwiches and sandwiches Italians make real sandwich cakes from it .. It got its name, panettone, from the method of baking - in a cylindrical shape, the same as used for baking the traditional Italian Panettone.
  • Translation of the recipe by maestro O.Busi. I took it here: 🔗 .
  • There are also photographs of how this bread is cut and served. I slightly altered the recipe itself so that it can be made in a bread maker and with the available ingredients.
  • Panettone gastronomico shaped bread in a bread maker
  • Separate the yolk from one egg. Mix the yolk with 1 tablespoon of water. Pour almost all of the egg mixture into the bucket of the bread machine, leaving a little bit to cover the top of the dough.
  • Add milk, egg, flour mixed with gluten, sugar, white malt (I replaced it with dry sourdough) ..
  • We set the breadmaker to mode No. 9 PASTA, after 5 minutes of kneading, add butter in small pieces. then add salt and yeast last. At the end of the batch, let the dough stand for 20 minutes. If the dough is thin, add up to 20g flour. Repeat program No. 9 PASTA. After two kneading cycles, the dough should lag well behind the glass of the bucket.
  • Panettone gastronomico shaped bread in a bread maker
  • This is what the dough looks like after the bread machine
  • Panettone gastronomico shaped bread in a bread maker
  • dough prepared for mold
  • Panettone gastronomico shaped bread in a bread maker
  • This is the height of the dough in the form before the start of the proofing
  • Grease a baking dish and sprinkle with flour or grease universal non-stick grease ... Shape the dough and place it in the mold. Turn the bread maker on to the mode No. 12 baking for 1 minute (in order to heat up to + 35 ° С).
  • Place the proofing dough for 1 hour.
  • Panettone gastronomico shaped bread in a bread maker
  • the dough should rise to such a height in the mold
  • Take out the dough pan and cover it with a towel. Turn the bread maker on to the BAKING mode No. 12, it will take 15 minutes to warm up,
  • Cut the dough on top with a cross and coat with an egg
  • Panettone gastronomico shaped bread in a bread maker
  • Place the baking dish in the bread machine and bake for 45 minutes. the dough will rise more. and will acquire a golden hue.
  • Panettone gastronomico shaped bread in a bread maker
  • Remove the Foma from the bread machine, use a spatula or spatula to separate the panettone from the mold. Attention! the bread is very tender., so shake it out of the mold as carefully as possible.
  • Panettone gastronomico shaped bread in a bread maker
  • If the bread is baked in paper form, then, like the original panettone, after baking, chop it and turn it upside down and leave it upside down until it cools completely so that it does not wrinkle.
  • I did not turn my bread over, and after cooling it did not wrinkle a bit, probably because I baked it not in paper but in a thick-walled aluminum cast mold. cooled him down like an ordinary lass on the grill

The dish is designed for

1

Time for preparing:

15 + 20 + 15min kneading + 1 hour proofing + 45min baking

Cooking program:

pasta + baked goods

National cuisine

italian

Note

The original recipe uses lecithin and malt. Lecithin in this recipe is used as an emulsifier-improver. I replaced some of the oil and lecithin with egg yolk. One yolk contains about 2.5 g of lecithin and 5-7 grams of fat. White malt helps to ferment the dough better, I replace it with dry sourdough. I added gluten because the original recipe uses strong wheat flour. If the flour is strong enough, then the gluten need not be added.

Galiya20
mary_kyiv
Nice bread, thank you, I took it to the bookmarks
And dry sourdough, is it by chance malt?
mary_kyiv
Dry starter culture is a mixture of different substances, it contains, among other things, malt extract. and toasted malt flour.
And white malt is unfermented malt made from rye flour, without any additives.
I do not have white malt, so I chose the most suitable substitute in composition. White malt is sold in shops for bakers, but I have never come across any recipes with it, except for Riga bread.
Vei
Very interesting bread, thank you!
I just ordered white malt, it will be very interesting to try it here.

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