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- 3/4 cup (85g) Unbleached All-Purpose Flour
- 1/16 tsp (just a pinch) instant yeast
- 1/3 cup (74g) cool water
- All of the starter (above)
- 2 1/4 cups (269g) Unbleached All-Purpose Flour
- 1/4 cup (57g) lukewarm water
- 2 large eggs, beaten
- 1/4 cup (4 tablespoons, 57g) softened butter
- 1/2 tsp Fiori di Sicilia flavoring OR 1 teaspoon vanilla + 1/8 teaspoon orange oil
- 2 1/4 tsp SAF Gold instant yeast or 1 tablespoon instant yeast
- 1 1/4 tsp salt
- 1/3 cup (67g) sugar
- 1/2 cup (85g) golden raisins
- 1/2 cup (64g) slivered dried apricots
- 1/2 cup (85g) dried cranberries
- 1/2 cup (71g) chopped dried pineapple
- 2 tablespoons grated orange rind or grated lemon rind (zest)
- To make the starter: Combine the starter ingredients in a medium-sized mixing bowl, cover, and allow them to rest overnight (8 to 12 hours)
- To make the dough: Combine all of the dough ingredients except the fruit and zest, and mix and knead them together — by hand, mixer or bread machine — until you've made a soft, smooth dough.
- Allow the dough to rise, covered, for 1 to 1 1/2 hours, or until it's puffy (though not necessarily doubled in bulk).
- Gently deflate the dough, and knead in the fruits and zest.
- Shape the dough into a ball and place it in a panettone pan or other straight-sided, tall 1 1/2- to 2-quart pan. Cover the pan and let the dough rise until it's just crested over the rim of the pan, about 1 hour.
- Bake the bread in a preheated 400°F oven for 10 minutes; reduce the oven heat to 375°F and bake an additional 10 minutes; then reduce the heat to 350°F and bake for 25 to 35 minutes, tenting with aluminum foil if the crust appears to be browning too quickly. Panettone should be a deep brown when done, should sound hollow when tapped, and will read 190°F at the center using a digital thermometer. (It's easy to underbake, since it browns so quickly!)
- Remove the panettone from the oven and cool completely. Store at room temperature, well-wrapped, for up to a week; freeze for longer storage.
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