Wednesday 1 June 2016

Loaf in a Panettone tin

I thought this would be quite simple, however the first attempt was a bit of a disaster, as the loaf comprehensively stuck to the tin, and self-destructed when I tried to remove it. The second time I lined the tin with baking parchment, and the end result as much better.

For once I did a basic white dough, as I was trying to reduce the amount of liquid to see if I could get a more shapeable dough. The second one came out pretty well. one good thing about the (slowly) improving weather is the kitchen is warmer, so I'm able to do a loaf of bread with vaguely sensible prove times, rather than leaving the dough overnight, which is what I was doing over winter.

Loaf in A Panettone


  • 500g strong white bread flour
  • 300ml water
  • 40ml olive oil
  • 7g fast action yeast
  • 10g salt
  • Milk (to wash)
  • Poppy seeds (to decorate)
1) Place all the ingredients in a stand mixer bowl with the dough hook attached

2) Mix for 10 minutes, until the dough is soft and smooth

3) Place in a lightly oiled bowl and cover with cling-film

4) Leave to prove until tripled in size (this took about 2½ hours)

5) Line an 18cm panettone tin with baking parchment

6) Knock the dough back, and fold on itself to form a ball of dough that will just fit inside the tin

7) Cover the tin with cling film, and leave to rise until the dough is just cresting the top of the tin (this took another couple of hours)

8) Pre-heat the oven to 220'C

9) Wash the top of the loaf with milk, using a pastry brush, and sprinkle on poppy seeds

10) Place in the oven

11) Pour 500-600ml of water into a pan at the bottom of the oven

12) Bake for 10 minutes at 220'C

13) Turn the temperature down to 190'C, and bake for a further 25 minutes

14) Remove from the oven, and turn out onto a wire rack

15) remove the tin and the paper, and leave to cool.