Panettone & The New Artisan Bread in Five Cookbook Worldwide GIVEAWAY

When I received my review copy of The new Artisan Bread in Five Minutes a Day, I didn't know which recipe to tackle first. Initially I wished to feature the olive bread to illustrate our day to day life. We always have bagels with cream cheese, multi grain and multi seed bread toasted with jam in the morning, pita with hummus as a snack and olive bread with feta and sliced tomatoes on top with a dash of salt as a lazy lunch.

As we all know there's nothing day to day or ordinary about this time of the year as we prepare for the holidays, so I decided to feature this gorgeous Italian panettone instead. Although I do not celebrate Christmas I love the Christmas baking traditions, whether breads or cookies, and always wished to feature this classic Italian Christmas bread on Food Wanderings.

Jeff Hertzberg and Zoe Francois, the authors of The New Artisan Bread in Five, have been long time social media friends, so I am happy to share their gem of a book with you all. As you know I love baking with yeast so I am always happy to come across a book that teaches me new methods and tricks.  The New Artisan in Five simplifies the bread baking process and makes bread baking more accessible to fit into our ever so hectic lifestyles.

The photo of the panettone in this post is from The New Artisan in Five. It is so stunning that I didn't even bother snapping my own when I baked the panettone. The book includes 40 mouthwatering color images and 100 black and white how-to photographs. The New Artisan in Five has an entire gluten free chapter which is welcome news to those of you with gluten intolerance.

I like The New Artisan Bread in Five so much that even sent it to a friend as a Christmas gift through Amazon. She should get it by tomorrow.

I am super excited to offer The New Artisan Bread in Five Minutes a Day cookbook GIVEAWAY available for shipping worldwide, in the US and Internationally.  The GIVEAWAY will run from 12am EST on Thursday 12/05/13 till 12am EST on Thursday 12/11/13. The one lucky winner will be selected via random.org and will be notified shortly after the giveaway is closed.

The review and giveaway copies were a courtesy of St. Martin Press. All photography is Stephen Scot Gross 2013. Recipe from The New Artisan Bread in 5 Minutes a Day by Jeff Hertzberg and Zoe Francois, copyright 2013, and reprinted here with permission from St. Martin's Press.


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An excerpt about Panettone from The Artisan Bread in Five and the recipe:

Panettone is the classic Christmas bread  sold all over Italy during  the holi- days (see color photo). It originated in Milan around  the fifteenth century, and has been  the subject of much  lore. The  most commonly told  story of how this bejeweled  bread came to be goes something like this: A young nobleman falls in love with a baker’s daughter named  Toni.  He  disguises himself as a pastry chef ’s apprentice and creates the tall fruit-studded bread to present to Toni, calling it “Pan de Toni.” The bread is a success in the bak- ery and the father blesses the marriage.

The story is as rich and fanciful as the bread,  made with dried fruit and the  essence  of lemons  and  vanilla.  There  are traditional panettone molds that are very high  sided  and  come  either straight or fluted. They  can be found  at cooking  stores or on the Web.  You can use a brioche  mold,  but the bread won’t have the classic high sides. Paper panettone molds are avail- able from baking supply stores.

Makes at least three loaves  slightly larger than 11 ⁄2  pounds each. The recipe is easily  doubled or halved.

Panettone

1 1/2 cups (12 oz/ 340 gr) Lukewarm water (100°F or below)
1  tablespoon Granulated yeast (0.35 oz/10 gr)
1-1 1/2 tablespoons Kosher salt (0.6 to 0.9 oz/17 to 25 gr)
1⁄2 cup honey (6 oz/170 gr)

8 large eggs, lightly beaten (1 lb/455 gr)
1 cup (8 oz/ 225 gr) Unsalted butter, melted and slightly cooled
1 teaspoon (0.2 oz/5 gr) lemon extract
2 teaspoons (0.4 oz/10 gr) pure vanilla extract
2 teaspoons (0.2 oz/ 5 gr) lemon zest, grated
2 cups (12 oz/340 gr) mixed dried and/or candied fruit*
71⁄2 cups (2 lbs, 51⁄2 oz/1,065 gr) all-purpose flour
Egg wash (1 egg beaten with 1 tablespoon water)
Butter for greasing pan
Sugar, for the top

*2 cups Golden raisins, dried pineapple, dried apricots,  dried cherries,  and candied  citrus, just to name a few that we’ve tried and loved in this bread

Mixing and storing the dough: Mix the yeast, salt, honey,  eggs, melted butter, extracts, and zest with the water in a 6-quart bowl or a lidded (not airtight) food container.

Mix in the flour and dried fruit without kneading,  using a spoon or a heavy-duty stand mixer (with paddle). If you’re not using a machine, you may need to use wet hands to incorporate the last bit of flour. The dough will be loose, but will firm up when chilled (don’t try to use it without chilling).

Cover (not airtight) and allow to rest at room temperature until the dough rises and collapses (or flatten on top),  approximately 2 hours.

The dough can be used as soon as it’s chilled after the initial rise, or frozen for later use. Refrigerate the container of dough and use over the next 5 days. Beyond that, freeze the dough in 1-pound portions in an airtight container for up to 2 weeks. When  using frozen dough,  thaw in the refrigerator for 24 hours before using, then allow the usual rest and rise time.

On baking day, grease a 6-inch panettone or brioche  pan with a small amount of butter.

Dust the surface of the refrigerated dough  with flour and cut off a
11 ⁄2-pound (small cantaloupe-size) piece. Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough  around  to the bottom on all four sides, rotating the ball a quarter-turn as you go. Place the ball into the prepared pan, seam side down.

Allow to rest at room temperature for 90 minutes, loosely covered with plastic wrap.

Preheat the oven to 350°F. A baking stone is not required, and omitting it shortens  the preheat.

Remove  the plastic wrap,  brush  the panettone with egg wash, and sprinkle  top generously  with sugar. Bake near the center of the oven for 50 to 55 minutes  until golden brown  and well set. The amount of dough  and baking times will vary depending on the pan size.

Allow to cool on a rack before slicing and eating.

Other Christmas Breads
Date and Orange Tea Ring
Finnish Pulla