Zutaten:
============================ VORTEIG ============================
1 Tasse Weizen-Sauerteig
1 Tasse Milk, lukewarm (90° to
-- 100°F)
1 Tasse Unbleached all-purpose flour

========================== FRUIT BLEND ==========================
1 Tasse Golden raisins
1 Tasse Candied fruit blend
1/2 Tasse Brandy, rum, or whiskey
1 Essl. Orange or lemon extract
1 Essl. Vanilla extract

============================= DOUGH =============================
Vorteig vom Vortag
3 Tassen Unbleached all-purpose flour
3 Essl. Granulated sugar
3/4 Teel. Salt
1 Essl. Instant yeast
1 groß. Egg, at room temperature
-- and slightly beaten
1 groß. Egg yolk
4 Essl. Water, lukewarm (900 to 100
-- °F) (evtl. mehr)
1/2 Tasse Unsalted butter, at room
-- temperature
1 Tasse Blanched almonds, slivered
-- or chopped

======================QUELLE======================
The Bread Baker's Apprentice
Ilka Spiess
Überarbeitet für Kalorio
Erfasst am 26.5.2004 von
Ilka Spiess

Zubereitung:
1. The day before making the bread, make the wild-yeast sponge
(Vorteig). Stir together the barm (Weizensauerteig), milk, and flour
in a mixing bowl just long enough to hydrate all the flour and to
make a sponge. Cover the bowl with plastic wrap and ferment at room
temperature for approximately 4 hours, or until the sponge begins to
foam and bubble, then put it in the refrigerator overnight.

2. While waiting for the sponge to ferment, mix together the raisins
and candied fruit in a bowl. Add the liquor and extracts. Cover the
bowl and let this sit out overnight to allow the fruit to fully
absorb the liquid.

3. The next day, remove the wild-yeast sponge from the refrigerator
1 hour before making the dough to take off the chill.

4. To make the dough, stir together the flour, sugar, salt, and
yeast in a 4-quart bowl (or in the bowl of an electric mixer). Add
the sponge, the egg, and the egg yolk. Stir these together (or mix
on low speed with the paddle attachment) until they form a firm, but
supple, ball. Add as much of the lukewarm water as needed to form a
dough. Stop mixing and allow the dough to rest for 20 minutes to let
the gluten begin to develop. Add the softened butter and the soaked
fruit mixture and continü mixing until the ingredients are evenly
distributed.

5. Sprinkle flour on the counter, transfer the dough to the counter,
and begin to knead (or mix on low speed with the dough hook). Knead
(or mix) the dough gently for 2 to 4 minutes until it is soft and
supple but not overly sticky (it can be very tacky). Add flour if
necessary (you will probably have to sprinkle small amounts of flour
continually as you knead to keep it from sticking to your hands, but
use only the minimum necessary to allow you to knead without getting
the dough all over your hands). While kneading, gradually work in
the almonds until they too are evenly distributed. The entire
process, after the resting period, should take 6 to 10 minutes. The
dough must be soft and supple, tacky but not sticky. It should pass
the windowpane test (ein Membrane muss sich bilden, wenn man den
Teig vorsichtig auseinanderzieht) and register 77° to 81° F. Lightly
oil a bowl and transfer the dough to the bowl, rolling it around to
coat it with oil. Cover the bowl with plastic wrap.

6. Ferment the dough at room temperature for approximately 2 hours.
It will rise very slowly and should increase to only about 1 1/2
times its original size.

7. If you are not using professional panettone papers, prepare pans.

8. Divide the dough into the desired sizes. If you are making large
2-pound loaves, divide the dough in half and round the pieces into 2
boules, Place them into the baking papers or into prepared pans 6
inches in diameter. Press the dough down slightly to spread it into
the papers or pans. The dough should reach halfway up the forms.
Mist the dough with spray oil and loosely cover the pans with
plastic wrap. If you are making mini panettones, use individual-size
baking papers or grease muffin pans and fill each cup half full.
(You will not need to make parchment collars or bottoms for the
muffin pans.) For large and small loaves alike, proof the dough at
room temperature for approximately 2 hours, or until it nearly
doubles and has risen just to the height of the papers or pans.

9. Preheat the oven to 325 °F with the oven rack in the lower third
of the oven.

10. Bake large loaves for up to 1 1/2 hours, depending on the oven;
bake mini loaves for 25 to 35 minutes. The top of the dough may get
very dark before the center reaches 185°F. If so, cover the tops
with aluminum foil or a sheet of baking parchment. The finished
breads should sound hollow when thumped on the bottom, be golden
brown all around, and register at least 185°F in the center. If
using baking papers, you may leave the bread in the paper while it
cools, but remove it from the pans. In any case, transfer the breads
to a cooling rack and thoroughly cool before serving, at least 2
hours.

11. These breads are best kept by wrapping them in aluminum foil
after they completely cool.

They can be stored at room temperature for as long as 2 weeks. (Some
people keep them longer, but I think they lose quality beyond this
point.) You can also freeze them for up to 3 months to save for
special occasions.

(is) Zu den Gewürzen gebe ich eine Spur Anis bei.

: Temperaturen umgerechnet auf Celsius

: 90 °F - 32 °C
: 77 °F - 25 °C
: 100 °F - 37 °C
: 185 °F - 85 °C
: 325 °F - 165 °C ca.

Stichworte: Backen, Kuchen
Erfasser: Ilka Spiess
Quelle: The Bread Baker's Apprentice Ilka Spiess Überarbeitet für Kalorio