Panetonne| Christy Rost
- 2 scant tablespoons active dry yeast
- 1/2 cup warm water
- 1/4 teaspoon sugar
- 1 cup milk
- 3/4 cup unsalted butter
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1/4 cup honey
- 1 teaspoon anise seed, crushed with a mortar and pestle
- 5 to 5 1/2 cups bread flour
- 2 eggs
- 3 egg yolks
- 3/4 cup dark raisins
- 3/4 cup golden raisins
- 1/2 cup candied citrus peel
- 2 5-inch paper baking forms
- 1 egg
- 1 tablespoon water
In a very large mixing bowl, stir together yeast, warm water and sugar. Set aside in a warm place until mixture becomes foamy on top, about 15 minutes.
Meanwhile, heat milk, butter, sugar, and salt in a small saucepan until warm. Butter may not melt completely.
When yeast mixture is foamy, stir in milk mixture, honey, crushed anise, and two cups of the flour. Beat mixture 1 minute at medium speed with an electric mixer, add eggs and yolks, and beat 2 additional minutes. Stir in raisins, golden raisins, citrus peel, and enough of the remaining flour to make a soft dough.
Turn bread dough out onto a generously floured surface. Knead dough 5 to 8 minutes, incorporating enough flour to prevent dough from sticking. Bread dough should be smooth and spring back when indented with finger.
Place dough in a large greased bowl, turning once to grease top of dough. Cover with a towel and set aside in a warm place until dough has doubled in size, about 1 hour.
Punch down risen dough, divide dough in half, and knead each half on a lightly floured surface just until dough is smooth. Place each round loaf into a lightly greased paper baking form. Place forms on a baking sheet, cover with a towel, and set aside in a warm place to rise, about 45 minutes. Top of bread dough should be round and protrude 2 to 3 inches above edge of baking form.
Preheat oven to 350 degrees. In a small bowl, whisk egg and water with a fork to form an egg wash. Lightly brush egg wash over top of breads. Bake in preheated oven 40 to 45 minutes, or until a long cake tester comes out clean when inserted deep into breads. If top of breads browns too quickly, cover loosely with foil.
Remove bread from oven and transfer with a metal spatula to a wire rack to cool. When breads are completely cool, wrap in plastic wrap for family enjoyment, or clear cellophane for gift giving. To enjoy, peel paper away as needed, and slice bread with a serrated knife into wedges.
Recipe makes 2 to 3 panetonne.