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Ingredients :10cups milk 3eggs 60g melted butter 50g sugar 1 organic lemon zest 100g raisins 1/2 teaspoon of salt 450g de farine bioT65 1 teaspoon vanilla extract 1 packet of yeast en option : pieces of preserved lemon |
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Place all ingredients in the order your bread machine. Program dough (1About H30). |
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The dough after the program ended. |
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Prepare until the program ends : with greaseproof paper disc to the bottom of the dish, and a band for the tour. Notch band. |
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Fold the notches |
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Ask around in the dish, and the disk. |
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Pending completion of the program to a glass or two to hold the paper. |
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Remove dough from bread machine, support with your fist in the center of the dough and then re-form a ball. Laying there in the dish. Let rise in oven at 35 °. The pannetone a levé. Brush with milk using a brush top. Preheat oven to 200 ° and bake at 160 ° for 40 50min according to the furnaces. To make absolutely good for cooking. |
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The pannetone is cooked. |
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Place on a rack and remove paper. |
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Cool completely before a couper.Pour “travel” Italy is nothing like a good pannetone and an espresso ! |
Pannetone
It looks so good that I wonder how to make this recipe when you don't have a bread maker …
to knead in a robot 20 minutes, then let rise at 35 ° then knead in a food processor for another 10min then raise again at 35 °
great recipe, Marie, well done and continue !!!
Bernard
WOW!!!!! So here I am, who has dreamed of making a panettone for years!! I was blocking because I didn't have the right mold.
To be, there is no more excuse…
Except that my oven does not go down to 35 °…
sniff sniff
if the oven is not 35 °, put it to rise in a place without drafts and warm!
Hello
please confirm to me if it is 3 yellow or 3 whole eggs
3 whole eggs ; if I don't specify it is still whole