Recipes

Panettone - using Sweet Bread and Bun Mix

Ingredients

Weight/
Volume
Ingredients Volumetric
Measure
500 g Laucke Sweet Bread & Bun Mix 1 packet
4 g Yeast Sachet (supplied in box) 1 sachet
175 g Mixed Dried Fruit – include dried/candied peel 1 cup
110 g Eggs (2 x 55g) 2 each
180 g Water ¾ cup
1 each Lemon zest 1 each

Method

  1. Use in Bread Machine

  2. Blend the eggs and water and place into the bread machine bucket.

  3. Add the Sweet Bread & Bun Mix and yeast.

    Note: Panasonic bread machines require steps 2 and 3 to be placed in reverse. Check with your bread machine book to see which order to place these ingredients.

  4. Use the Fruit Loaf setting on the bread machine.

  5. When the bread machine buzzer sounds, add the mixed dried fruit and lemon zest.

  6. When baking is complete, remove from the bread machine bucket and place on a wire rack to cool.

  7. Made by Hand Note: Reduce water to 160g.

  8. Blend the eggs and water in a mixing bowl.

  9. Add the Sweet Bread & Bun Mix and yeast.

  10. Use a suitable mixer to mix ingredients and knead the dough, or alternatively knead by hand.

  11. Add the mixed fruit and lemon zest, then gently knead through until evenly incorporated.

  12. When dough is fully mixed and developed, cover and rest for about 15 minutes before further processing.

  13. Gently knead the dough and form into required shape, then place into bread tin.

  14. Cover bread tin with a damp cloth. Ensure that the dough remains warm. Place the tin in a humid draught free environment, for example: in a portable cool box warmed by placing some boiled water in a small pot on a couple of mugs inside. This provides warmth and moisture. Leave for about 50 minutes until loaf has doubled in volume.

  15. Place the tin in an oven at 210°C for Conventional of 190°C for Fan Forced until baked. This will be approximately 30 to 35 minutes.

  16. Gently knead the dough and form into required shape, then place into bread tin.

  17. Cover bread tin with a damp cloth. Ensure that the dough remains warm. Place the tin in a humid draught free environment, for example: in a portable cool box warmed by placing some boiled water in a small pot on a couple of mugs inside. This provides warmth and moisture. Leave for about 50 minutes until loaf has doubled in volume.

Helpful Hints

  • With baking complete, remove from the tin and place on a wire rack to cool.
  • Panettone is traditionally dusted with icing sugar when cool.

  • Laucke Specialities
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