Recipes

Panettone - using Barossa Sour Dough Rye Bread Mix

Ingredients

Weight/
Volume
Ingredients Volumetric
Measure
12 g Wallaby Instant Yeast 4 tsp
230 g Water ⅞ cup
100 g Egg (2 whole) 2 ea
600 g Laucke Barossa Sourdough Bread Mix 4 cups
60 g Caster Sugar ½ cup
100 g Butter (softened) 7 tbsp
4 g Lemon essence 1 tsp
Fruit Below to be added after dough is mixed
150 g Sultanas 1 cup
100 g Mixed Peel 1 cup
1 ea Lemon Rind 1 ea
BREAD MACHINE RECIPE
6 g Wallaby Instant Yeast 2 tsp
260 g Water (+/- 30 ml to suit machine) 260 ml
100 g Eggs (2 whole eggs) 2 ea
600 g Laucke Barossa Sourdough Mix 4 cups
60 g Caster Sugar ½ cup
100 g Butter (softened) 7 tbsp
4 g Lemon Essence 1 tsp
Fruit below to be added after dough is mixed
150 g Sultanas 1 cup
100 g Mixed Peel 1 cup
1 Lemon Rind 1

Method

  1. By Hand or Kitchen mixer

  2. Add all ingredients, except the Sultanas, Peel and rind, and mix very well to form a very smooth soft dough. A good domestic mixer with dough hook or a bread machine can be used for this.

  3. Blend in the fruit on a low speed or by hand, after the dough has been mixed.

  4. Place the dough onto a floured surface, and shape into a smooth ball.

  5. Place the dough into a Panettone tin, large pudding foil (well-greased), or a 1 kg (2 litre) bread pan (also well-greased).

  6. Glaze with a brush using equal quantities of egg and milk mixed well together.

  7. Prove approximately for 50 minutes. Or until doubled in size.

  8. Bake at 180°C (fan forced) or 200°C (non fan forced).

  9. Baking time 30 – 40 minutes or until nicely coloured.

  10. When removing from the oven the Panettone can stay in the Panettone tin or the foil but should be removed from a bread pan, if used and left on its side on a cooling wire until set.

  11. Using a breadmaking machine

    Do not use an overnight bake setting, otherwise egg spoilage could render the product dangerous. 

  12. Follow the recipe under bread machine recipe above, adding the yeast and water in the order specified by the machine manufacturer.

  13. Use the basic approximately 4 hour light crust cycle adding the fruit after 20 minutes mixing.

  14. When baked remove from the bowl gently, and allow to cool thoroughly before cutting.

Helpful Hints

  • If mixing by hand the yeast is variable, and will determine the time required to fully rise the dough.
  • If using the amount specified for the hand made dough you will not have enough yeast to bake the rest of the bread mix.
  • Laucke Wallaby Yeast can be purchased online.

  • Specialty Breads
  • One Large Loaf
  • Bake Time 30 - 40 minutes
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