Panetonne
Panetonne
Panetonne
About this recipe: This panetonne is not only delicious, but also extremely rich. It has the addition of double cream and dark rum, for that extra indulgence. This recipe calls for both a bread maker and a conventional oven. Serve for breakfast, with a black coffee.
Ingredients
Makes: 2 (23x13cm) loaves
- 4 tablespoons milk
- 4 tablespoons double cream
- 4 tablespoons dark rum
- 1/4 teaspoon vanilla extract
- 75g unsalted butter, softened
- 2 eggs
- 50g caster sugar
- 3/4 teaspoon salt
- 1 1/2 teaspoons lemon zest
- 375g flour
- 1 tablespoon yeast
- 85g mixed crystallised fruit, such as pineapple, cherries, papaya etc
- 75g golden raisins
- 4 tablespoons chopped almonds (optional)
- 1 egg white, room temperature
- 2 tablespoons water
- 50g caster sugar
- 50g flaked almonds (optional)
Method
Prep:30min ›
Cook:35min ›
Extra time:30min proofing ›
Ready in:1hr35min
- Place the milk, cream, rum, vanilla extract, butter, eggs, sugar, salt, lemon zest, flour and yeast into the tin of a bread machine in the order listed. Set machine to Bread Dough for a 675g loaf; press start. When dough has been kneaded 10 minutes, add the crystallised fruit, raisins and chopped almonds and continue to knead.
- Grease two 23x13cm loaf tins. When the kneading and rising cycles of the bread machine have completed, remove the dough. Turn out onto a lightly floured board and divide into two equal portions. Spread dough into prepared bread tins. Cover loosely with cling film; allow to rise for 1/2 hour.
- Preheat an oven to 180 C / Gas 4. Whisk together the egg white, water, 50g sugar and the flaked almonds. Spoon mixture evenly over loaves.
- Bake in preheated oven until a knife inserted into the centre of a loaf comes out clean, about 35 minutes. Cool on rack for 5 minutes before slicing. Serve warm or at room temperature.
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Reviews & ratings
Average global rating:
(10)
Reviews in English (10)
Yum recipe. Thanks for sharing. - 15 Apr 2012
Have tried this recipe and used two teaspoons of yeast and general purpose flour, rather than strong flour. It was very good. Just a little more fruit I think and then it wopuld be perfect. - 20 Jan 2014
I have not tried this recipe, but I would assume that it should be a teaspoon of yeast not a tablespoon? This seems excessive by far? - 05 Oct 2012
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