-
1
Make the panettone dough as directed on page 163, whisking the cinnamon, nutmeg, cloves, allspice, and mastic gum into the flour before adding the flour to the dough.
-
2
Add the nuts and the dried fruit appropriate to the bread youre making, then mix on the lowest speed with the paddle attachment, or by hand, for 1 or 2 minutes to evenly distribute the fruit.
-
3
If the fruit was soaked overnight, drain off any excess liquid and fold the fruit in by hand.
-
4
In this case, you may need to add about 3 1/2 tablespoons (1 oz / 28.5 g) of bread flour to compensate for the moisture in the fruit.
-
5
Use a wet bowl scraper or spatula to transfer the dough to a lightly floured work surface, then dust the top of the dough with flour.
-
6
Firm up and form the dough into a smooth ball by stretching and folding it once, as shown on page 18.
-
7
For Easter bread, divide the dough into three equal pieces and form them into a braid (see page 97).
-
8
Traditionally, three hard-boiled eggs, dyed red, are nestled in the braids just before the Easter loaf is baked, but I prefer to add them after the loaf comes out of the oven, so that they retain their bright red color.
-
9
For Christmas bread, set aside 4 ounces (113 g) of dough, shape the remaining dough into a boule (see page 20), and place it on a parchment-lined baking sheet to proof.
-
10
Divide the reserved dough into two equal pieces, cover them in plastic wrap, and refrigerate.
-
11
This dough will later be rolled into ropes, which are used to form a cross on top of the bread, alongside the boule.
-
12
Mist the shaped dough with spray oil and cover loosely, then let the dough rise at room temperature for 90 minutes to 2 hours, until it swells noticeably; the bread will rise further in the oven.
-
13
You can also refrigerate the dough and bake it anytime during the next 4 days, but the rising time will be quite long.
-
14
For Christmas bread, roll out the reserved pieces of dough into two 8-inch ropes, and lay them across the loaf to form a cross (apply the cross to the loaf 30 minutes before baking).
-
15
You can cut a slit 2 inches long at each end of both ropes with a scissors to split them, and curl the ends for a decorative rose cross.
-
16
Then apply the egg wash. (If you apply the egg wash first, the cross will slide off.)
-
17
Easter-style braided loaves can also be egg washed just prior to baking, but this is optional.
-
18
About 15 minutes before baking, preheat the oven to 325F (163C).
-
19
Bake for 25 minutes, then rotate the pan and bake for another 35 minutes.
-
20
The loaf should be golden brown and have an internal temperature of at least 185F (85C) in the center.
-
21
For a shinier loaf, brush the top with hot simple syrup or vegetable oil as soon as it comes out of the oven.
-
22
Cool on the pan for at least 5 minutes, then transfer to a wire rack and cool for at least 60 minutes before slicing or serving.
