Recipes

Panettone - using Laucke Wallaby Flour

Ingredients

Weight/
Volume
Ingredients Volumetric
Measure
10 g Wallaby Instant yeast 3⅓ tsp
115 g Water ½ cup
50 g Egg (1 whole egg) 1 ea
275 g Laucke Wallaby Bakers flour 1¾ cup
60 g Caster Sugar ¼ cup
5 g Salt 1¾ tsp
3 g Wallaby Improver 1 tsp
50 g Butter (softened) 3½ tbsp
2 g Lemon Essence ½ tsp
75 g Sultanas ½ cup
50 g Mixed Peel ⅔ cup

Method

  1. Preheat oven to 200°C.

  2. Add all ingredients except the Sultanas and Peel 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, 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 bread pan (also well-greased).

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

  7. Prove approximately 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.

     

  • Specialty Breads
  • Bake for 30 - 40 minutes
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