Part 13 (1/2)

Serving and Storing Serve warm or at room temperature. Cool completely before storing airtight in a cake keeper or plastic container. Keeps at room temperature for up to 3 days, and may be frozen, airtight, for up to 2 months. Serve warm or at room temperature. Cool completely before storing airtight in a cake keeper or plastic container. Keeps at room temperature for up to 3 days, and may be frozen, airtight, for up to 2 months.

To Make Colored Sugars For each color, put cup granulated sugar in a small resealable plastic bag; add two drops of liquid food color, seal, and squeeze until thoroughly blended. For purple, combine a drop of red and blue first, then mix with the sugar. Let the sugars stand to dry out slightly before using if they seem wet. For each color, put cup granulated sugar in a small resealable plastic bag; add two drops of liquid food color, seal, and squeeze until thoroughly blended. For purple, combine a drop of red and blue first, then mix with the sugar. Let the sugars stand to dry out slightly before using if they seem wet.

Panettone KS Quotient Fairly Easy: Two stage mixing. No hand-shaping required. Fairly Easy: Two stage mixing. No hand-shaping required.

Panettone is a much-loved holiday bread throughout Italy and Sicily. According to legend, ”Toni's bread” originated in Milan around 1490, when a young man created it to impress his sweetheart's father, a baker. (Some stories say that Toni was the name of the baker, some say it was the name of the suitor.) Since the bread is enriched with eggs and b.u.t.ter and studded with candied and dried fruits, it was once a luxury of the wealthy, but it is now enjoyed in even modest homes at Christmastime.

Modern recipes often call for Fiori di Sicilia Fiori di Sicilia (Flowers of Sicily), a potent, deliciously complex extract boasting notes of citrus, vanilla, and almond. Until recently it was hard to find in the United States, but now gourmet shops occasionally carry it, and it can also be ordered from the King Arthur Flour Company ( (Flowers of Sicily), a potent, deliciously complex extract boasting notes of citrus, vanilla, and almond. Until recently it was hard to find in the United States, but now gourmet shops occasionally carry it, and it can also be ordered from the King Arthur Flour Company (). If necessary, a combination of almond, vanilla, and orange extracts can be successfully subst.i.tuted, as indicated below.

Panettone loaves are traditionally baked in a fairly tall cylindrical pan, but if you don't have one, a souffle dish makes a satisfactory subst.i.tute. While it is not customary to add an icing, I like the festive look and zing of the Powdered Sugar-Lemon Drizzle over the top.

Yield: 1 large round loaf2 cups (11.25 ounces) unbleached all-purpose white flour, plus cup (3.75 ounces), plus more as needed1 teaspoons table salt1 teaspoon instant, fast-rising, or bread machine yeast1 cup plus 2 tablespoons ice water, plus more if neededCorn oil or canola oil for dough top and baking dish cup granulated sugar1/3 cup good-quality instant nonfat dry milk (do not use a generic brand)7 tablespoons unsalted b.u.t.ter, melted and cooled just slightly2 large eggs, at room temperature1 tablespoon finely grated orange zest (orange part of the skin)Generous teaspoon Fiori di Sicilia Fiori di Sicilia (Flowers of Sicily) extract (if unavailable, subst.i.tute teaspoon almond extract, 1 teaspoon vanilla extract, and 1 teaspoon orange or lemon extract) (Flowers of Sicily) extract (if unavailable, subst.i.tute teaspoon almond extract, 1 teaspoon vanilla extract, and 1 teaspoon orange or lemon extract)1/3 cup plump dark raisins1/3 cup plump golden raisins cup diced candied orange peelPowdered Sugar-Lemon Drizzle, optionalFirst Rise In a large bowl, thoroughly stir together 2 cups of the flour, the salt, and yeast. Vigorously stir in the water, sc.r.a.ping down the bowl sides and mixing until the dough is thoroughly blended. If the mixture is too dry to blend together, stir in just enough more water to facilitate mixing; don't over-moisten. If the mixture is soft, stir in enough more flour to make it firm, but not hard to stir. Evenly brush or spray the top lightly with vegetable oil. Tightly cover the bowl with plastic wrap. If desired, for best flavor or for convenience, refrigerate for 3 to 10 hours. Then let rise at cool room temperature for 12 to 18 hours. In a large bowl, thoroughly stir together 2 cups of the flour, the salt, and yeast. Vigorously stir in the water, sc.r.a.ping down the bowl sides and mixing until the dough is thoroughly blended. If the mixture is too dry to blend together, stir in just enough more water to facilitate mixing; don't over-moisten. If the mixture is soft, stir in enough more flour to make it firm, but not hard to stir. Evenly brush or spray the top lightly with vegetable oil. Tightly cover the bowl with plastic wrap. If desired, for best flavor or for convenience, refrigerate for 3 to 10 hours. Then let rise at cool room temperature for 12 to 18 hours.

Second Rise In a medium bowl, lightly whisk together the sugar, dry milk, and b.u.t.ter, then thoroughly whisk in the eggs, orange zest, and extract(s) until well blended. Stir in the raisins and candied orange. Vigorously stir the mixture into the dough until fully and evenly incorporated; this will take several minutes. (If desired, mix using a dough hook and heavy-duty stand mixer on low.) Stir in the cup flour until completely smooth. The dough should not be batter-like; if necessary, vigorously stir in enough more flour to yield a firm dough, thoroughly sc.r.a.ping down the bowl. Turn out the dough into a well-oiled 8-cup souffle dish. Spray with nonstick cooking spray and cover with nonstick spray-coated plastic wrap. In a medium bowl, lightly whisk together the sugar, dry milk, and b.u.t.ter, then thoroughly whisk in the eggs, orange zest, and extract(s) until well blended. Stir in the raisins and candied orange. Vigorously stir the mixture into the dough until fully and evenly incorporated; this will take several minutes. (If desired, mix using a dough hook and heavy-duty stand mixer on low.) Stir in the cup flour until completely smooth. The dough should not be batter-like; if necessary, vigorously stir in enough more flour to yield a firm dough, thoroughly sc.r.a.ping down the bowl. Turn out the dough into a well-oiled 8-cup souffle dish. Spray with nonstick cooking spray and cover with nonstick spray-coated plastic wrap.

Let Rise Using Any of These Methods For a 1- to 2-hour regular rise, let stand at warm room temperature; for a 1- to 2-hour accelerated rise, let stand in a turned-off microwave along with 1 cup of boiling-hot water; or for an extended rise, refrigerate for 4 to 48 hours, then set out at room temperature. Continue the rise until the dough nears the plastic. Remove it and continue until the dough reaches inch above the pan rim. For a 1- to 2-hour regular rise, let stand at warm room temperature; for a 1- to 2-hour accelerated rise, let stand in a turned-off microwave along with 1 cup of boiling-hot water; or for an extended rise, refrigerate for 4 to 48 hours, then set out at room temperature. Continue the rise until the dough nears the plastic. Remove it and continue until the dough reaches inch above the pan rim.

Baking Preliminaries 15 minutes before baking time, place a rack in the lower third of the oven; preheat to 375F. 15 minutes before baking time, place a rack in the lower third of the oven; preheat to 375F.

Baking Bake on the lower rack for 25 to 30 minutes or until the top is nicely browned. Cover with foil and continue baking for 15 to 20 minutes, or until a skewer inserted in the thickest part comes out with only a few particles at the bottom (or the center registers 205 to 207F on an instant-read thermometer). Then bake for another 5 to 10 minutes to ensure the loaf is baked through. Cool in the pan on a wire rack for 15 minutes. Run a knife around the sides to loosen the loaf, then transfer it to the rack and let cool at least to barely warm before cutting. Bake on the lower rack for 25 to 30 minutes or until the top is nicely browned. Cover with foil and continue baking for 15 to 20 minutes, or until a skewer inserted in the thickest part comes out with only a few particles at the bottom (or the center registers 205 to 207F on an instant-read thermometer). Then bake for another 5 to 10 minutes to ensure the loaf is baked through. Cool in the pan on a wire rack for 15 minutes. Run a knife around the sides to loosen the loaf, then transfer it to the rack and let cool at least to barely warm before cutting.

If desired, decoratively top the cooled panettone with the Powdered Sugar-Lemon Drizzle, allowing it to drip attractively down the sides. Let the cake stand for a few minutes until it sets.

Serving and Storing The loaf slices best when cool. It is good at room temperature or toasted. Cool completely before storing airtight in plastic or in a cake keeper. The bread will keep at room temperature for 2 to 3 days, and may be frozen, airtight, for up to 2 months. The loaf slices best when cool. It is good at room temperature or toasted. Cool completely before storing airtight in plastic or in a cake keeper. The bread will keep at room temperature for 2 to 3 days, and may be frozen, airtight, for up to 2 months.

All-Purpose Enriched Sweet Dough KS Quotient Fairly Easy: Two-stage mixing. Very versatile. Fairly Easy: Two-stage mixing. Very versatile.

This is a versatile, slightly sweet dough suitable for making coffeecakes, various enriched loaves, and dessert breads. For a very easy yet festive loaf, simply stir in cup of diced mixed candied fruit and 1 teaspoon anise seeds into this dough before the second rise. (Follow the baking instructions for Cornish Saffron Bread Cornish Saffron Bread.) Then top the loaf with the Powdered Sugar-Lemon Drizzle Powdered Sugar-Lemon Drizzle).

This dough is used in the Simple Streusel Coffeecake Simple Streusel Coffeecake, Cornish Saffron Bread Cornish Saffron Bread, Spiced Cranberry Bundt-Style Coffeecake Spiced Cranberry Bundt-Style Coffeecake, Holiday Cranberry-Apple Coffee Ring Holiday Cranberry-Apple Coffee Ring, and Apple-Cream Cheese Pinwheel Pastries Apple-Cream Cheese Pinwheel Pastries recipes. recipes.

Since the dough can be put to different purposes, you can adjust the amount of sugar slightly to suit your taste. However, for proper gluten development and yeast growth, be sure to add the sugar in two stages, as directed, and don't add more than the maximum called for.

Yield: Enough dough for 1 generous loaf or coffeecake or batch of pastries2 1/3 cups (11.66 ounces) unbleached all-purpose white flour, plus 2/3 cup (3.33 ounces) plus more as needed5 to 7 tablespoons granulated sugar, to taste, divided1 teaspoons table salt1 teaspoon instant, fast-rising, or bread machine yeast1 cups ice water, plus more if neededFlavorless vegetable oil for brus.h.i.+ng1/3 cup good-quality instant nonfat dry milk (do not use a generic brand)6 tablespoons unsalted b.u.t.ter, melted and cooled just slightly2 large eggs, at room temperature, beatenFirst Rise In a large bowl, thoroughly stir together 2 1/3 cups of the flour, 2 tablespoons of the sugar, the salt, and yeast. Vigorously stir in the water, sc.r.a.ping down the bowl and mixing until the dough is thoroughly blended. If the mixture is too dry to incorporate the flour, a bit at a time, mix in just enough more water to blend the ingredients. If the mixture is soft, stir in enough more flour to make it firm, but not hard to stir. Evenly brush the top lightly with vegetable oil. Tightly cover the bowl with plastic wrap. If desired, for best flavor or for convenience, refrigerate for 3 to 4 hours. Then let rise at cool room temperature for 12 to 18 hours. In a large bowl, thoroughly stir together 2 1/3 cups of the flour, 2 tablespoons of the sugar, the salt, and yeast. Vigorously stir in the water, sc.r.a.ping down the bowl and mixing until the dough is thoroughly blended. If the mixture is too dry to incorporate the flour, a bit at a time, mix in just enough more water to blend the ingredients. If the mixture is soft, stir in enough more flour to make it firm, but not hard to stir. Evenly brush the top lightly with vegetable oil. Tightly cover the bowl with plastic wrap. If desired, for best flavor or for convenience, refrigerate for 3 to 4 hours. Then let rise at cool room temperature for 12 to 18 hours.

Second Rise In a medium bowl, stir together the remaining 3 to 5 tablespoons of sugar, the milk powder, and b.u.t.ter, then mix in the eggs until well blended. Gradually add the egg mixture, then 2/3 cup flour, to the dough, mixing until evenly incorporated; this will take several minutes so it's best to use a dough hook and heavy-duty mixer on low, if possible. If necessary, add in enough more flour to yield a hard-to-stir dough, sc.r.a.ping down the bowl sides carefully. Proceed with the dough as directed in the individual recipes. In a medium bowl, stir together the remaining 3 to 5 tablespoons of sugar, the milk powder, and b.u.t.ter, then mix in the eggs until well blended. Gradually add the egg mixture, then 2/3 cup flour, to the dough, mixing until evenly incorporated; this will take several minutes so it's best to use a dough hook and heavy-duty mixer on low, if possible. If necessary, add in enough more flour to yield a hard-to-stir dough, sc.r.a.ping down the bowl sides carefully. Proceed with the dough as directed in the individual recipes.

Simple Streusel Coffeecake KS Quotient Fairly Easy: Simple ingredients; easy mixing; make-ahead option. No hand-shaping. Fairly Easy: Simple ingredients; easy mixing; make-ahead option. No hand-shaping.

This coffeecake truly is simplicity itself, yet it has a lovely b.u.t.tery taste and texture that will ensure your reputation as a talented baker. The outside is wonderfully crisp-tender and strewn with a crunchy, nut-accented sugar-cinnamon streusel. The inside is moist, soft, and studded with more little nuggets of streusel. It is great warm from the oven, especially for breakfast, brunch, or a coffee klatch. The coffeecake can be baked and served in a flat 9 x 15-inch baking pan, or, for a fancier presentation, baked in an angel food pan, then lifted off and plated attractively.

The recipe is super-convenient because the streusel can be made well in advance and used to jazz up a coffeecake as needed. Better yet, the coffeecake can be completely a.s.sembled and refrigerated for up to 36 hours. By planning ahead, you can remove it from the refrigerator to warm up and rise (allow for a 4- to 5-hour regular rise, or a 3- to 3-hour accelerated rise) and time the baking to have a fresh, warm coffeecake coming from the oven just when you need it.

Don't forget that this recipe starts with a batch of All-Purpose Enriched Sweet Dough All-Purpose Enriched Sweet Dough. All the first- and second-stage ingredients should be already incorporated into the dough when the following preparations begin.

Yield: 1 large coffeecake,12 to 15 portions or slices1 batch Make-Ahead Streusel Make-Ahead Streusel, prepared as directed (if just made, it should be refrigerated until firmed up slightly; if made ahead, it should be set out until warmed up just slightly but still firm)1 batch All-Purpose Enriched Sweet Dough All-Purpose Enriched Sweet Dough, prepared as directed (adding the eggs, b.u.t.ter, etc., and maximum amount of sugar called for, then proceeding with preparing the coffeecake as follows)Second Rise Stir a generous half of the streusel into the batch of dough. For a shaped, round coffeecake, turn out the dough into a well-oiled or nonstick spray-coated 8- to 12-quart angel food pan. For a rectangular coffeecake, turn out the dough in a well-oiled 9 x 13-inch flat baking dish. Spread the dough out evenly using an oiled rubber spatula. Sprinkle the remaining streusel evenly over the dough. Cover the pan or baking dish with nonstick spray-coated plastic wrap. Stir a generous half of the streusel into the batch of dough. For a shaped, round coffeecake, turn out the dough into a well-oiled or nonstick spray-coated 8- to 12-quart angel food pan. For a rectangular coffeecake, turn out the dough in a well-oiled 9 x 13-inch flat baking dish. Spread the dough out evenly using an oiled rubber spatula. Sprinkle the remaining streusel evenly over the dough. Cover the pan or baking dish with nonstick spray-coated plastic wrap.

Let Rise Using Any of These Methods For a 2- to 3-hour regular rise, let stand at warm room temperature; for a 1- to 2-hour accelerated rise, let stand in a turned-off microwave along with 1 cup of boiling-hot water; or for an extended rise, refrigerate for 4 to 36 hours, then set out at room temperature. If the dough nears the plastic wrap, remove it and continue the rise until the dough has doubled from its deflated size. For a 2- to 3-hour regular rise, let stand at warm room temperature; for a 1- to 2-hour accelerated rise, let stand in a turned-off microwave along with 1 cup of boiling-hot water; or for an extended rise, refrigerate for 4 to 36 hours, then set out at room temperature. If the dough nears the plastic wrap, remove it and continue the rise until the dough has doubled from its deflated size.

Baking Preliminaries 15 minutes before baking time, place a rack in the lower third of the oven; preheat to 350F. 15 minutes before baking time, place a rack in the lower third of the oven; preheat to 350F.

Baking Bake on the lower rack for 30 to 40 minutes for the rectangular coffeecake or 40 to 50 minutes for the ring-shaped coffeecake, until the top is nicely browned and a skewer inserted in the thickest part comes out with only a few particles at the bottom end (or the center registers 205 to 207F on an instant-read thermometer). If necessary, cover with foil for the last 15 to 20 minutes to prevent over-browning. Then bake for another 5 to 10 minutes to ensure the center is done. Cool in the pan on a wire rack for 15 minutes. If baked in an angel food pan, run a knife around the center tube and sides to loosen the loaf, then lift it up and onto the rack. Bake on the lower rack for 30 to 40 minutes for the rectangular coffeecake or 40 to 50 minutes for the ring-shaped coffeecake, until the top is nicely browned and a skewer inserted in the thickest part comes out with only a few particles at the bottom end (or the center registers 205 to 207F on an instant-read thermometer). If necessary, cover with foil for the last 15 to 20 minutes to prevent over-browning. Then bake for another 5 to 10 minutes to ensure the center is done. Cool in the pan on a wire rack for 15 minutes. If baked in an angel food pan, run a knife around the center tube and sides to loosen the loaf, then lift it up and onto the rack.

[image]Serving and Storing Serve the rectangular cake from its pan; serve the round version on a cake plate. The coffeecake slices best when cool, but is delicious warm. Cool completely before storing airtight in plastic or foil; or store the round coffeecake in a cake keeper. Keeps at room temperature for up to 3 days, and may be frozen, airtight, for up to 2 months. Serve the rectangular cake from its pan; serve the round version on a cake plate. The coffeecake slices best when cool, but is delicious warm. Cool completely before storing airtight in plastic or foil; or store the round coffeecake in a cake keeper. Keeps at room temperature for up to 3 days, and may be frozen, airtight, for up to 2 months.

Cornish Saffron Bread KS Quotient Fairly Easy: Two-stage mixing. No hand-shaping. Fairly Easy: Two-stage mixing. No hand-shaping.

This is my reworking of an old English bread that has been popular in various similar forms since the 1700s. An 1810 recipe featured in Elizabeth David's cla.s.sic work, English Bread and Yeast Cookery, English Bread and Yeast Cookery, was t.i.tled ”To Make the Famous Saffron Cake.” It is not a cake as we use the term today, but rather, a highly aromatic, slightly sweet bread. The saffron gives the loaf a beautiful golden yellow color, and here and there small flecks of it, as well as golden raisins, brighten the soft crumb even more. Some versions of this bread call for other spices as well, but saffron has such a heady, complex aroma and taste I think it's better solo. On the other hand, I do think lemon zest is a worthy addition because it actually intensifies the taste of the spice and adds a subtle, enticing zing. was t.i.tled ”To Make the Famous Saffron Cake.” It is not a cake as we use the term today, but rather, a highly aromatic, slightly sweet bread. The saffron gives the loaf a beautiful golden yellow color, and here and there small flecks of it, as well as golden raisins, brighten the soft crumb even more. Some versions of this bread call for other spices as well, but saffron has such a heady, complex aroma and taste I think it's better solo. On the other hand, I do think lemon zest is a worthy addition because it actually intensifies the taste of the spice and adds a subtle, enticing zing.

It's fine to bake this in a loaf pan, but since saffron is rare and pricey, I like to show the bread off by using a Bundt, kugelhopf, or other decorative tube pan. Note that due to the open area provided by the tube, the loaf will be done a little sooner.