Event Tickets My Account Advertise About Us Contact Us Archive RSS Newsletters

Zoë François, Artisan Baker

Zoë François, Artisan Baker
Photo by TJ Turner/Sidecar

The Artisan Bread in Five Minutes a Day cookbooks by Zoë François and Jeff Hertzberg, MD, have democratized bread baking with a no-fail, no-knead technique that means mix once, then enjoy fresh bread for days. With the holidays around the corner, François shares their stunning recipe for rich, buttery panettone that’s studded with dried fruit.

 

Panettone

Makes three 1½-pound loaves.

1½ c. lukewarm water
1 Tbsp. granulated yeast
1½ Tbsp. Kosher salt
½ c. honey
8 eggs, lightly beaten
1 c. unsalted butter, melted, plus more for greasing the pan
1 tsp. lemon extract
2 tsp. vanilla extract
2 tsp. lemon zest
7½ c. unbleached all-purpose flour
2 c. mixed dried and/or candied fruit, chopped (golden raisins, dried pineapple, dried apricots, dried cherries, candied citrus, etc.)
Egg wash (1 egg beaten with 1 Tbsp. of water)
Sugar, for top
 

1. Mixing and storing the dough: Mix yeast, salt, honey, eggs, melted butter, extracts, and zest with water in a 5-quart bowl, or a lidded (not airtight) food container.

2. Mix in flour and dried fruit without kneading, using a spoon or a heavy-duty stand mixer (with paddle attachment). The dough will be loose, but will firm up when chilled (don’t try to use it without chilling).

3. Cover (not airtight), and allow to rest at room temperature for 2 hours.

4. Refrigerate in a lidded (not airtight) container for at least 3 hours and use over the next 5 days. Beyond that, wrap the dough in 1-pound portions and freeze 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.

5. On baking day, grease a panettone mold with butter.

6. Dust surface of refrigerated dough with flour and cut off a 1½-pound (cantaloupe-size) piece. Dust piece with more flour and quickly shape it into a ball by stretching surface of the dough around to bottom. Place ball into pan, seam side down.

7. Loosely cover dough with oiled plastic wrap and allow to rest at room temperature for 1 ½ hours.

8. Twenty minutes before baking time, preheat oven to 375°F.

9. Brush panettone with egg wash and dust with sugar. Bake for 50 to 55 minutes, or until caramel brown. The amount of dough and baking times will vary depending on pan size.

10. Allow to cool before slicing or eating.

Watch TC Taste blogger Stephanie Meyer and artisian baker, Zoë François, bake panettone.
 


Comments may be edited for length, clarity, or appropriateness.

Add your comment:

Subscribe

Your Essential Guide to Dining, Shopping & Culture
  • Less than $1.67 an issue.
  • 66.7% off newsstand price.
  • The best Minnesota has to offer.

Your guide to the good life, delivered to your in-box.
MNMO E-Dition
MNMO Culture
MNMO Style
MNMO Dish
MNMO Weekend Best Bets
The M-List Partner events
MNMO Preferred Reader Club
MNMO Holiday Hotlist
MNMO Travel
GIVE 2014 Charitable
Email Address:

Once you submit your email, you will then select which e-newsletters you want.

We don’t like spam either, so we’ll keep your e-mail address to ourselves.