Well 3 years on, I decided to do this again and it really shows ...
How much I have learnt about bread, flour and yeast...and myself.
The only thing is now, is my oven is complete crap!!
But i work round it...less top shots:)
No matter what I do, it burns....tinfoil, lower temp etc....But a new oven will be purchased shortly...
In the mean time....
Enjoy, Enjoy, Enjoy.
This is a serious bread lovers bread!
You need to allow a good day at least but delicious, packed full of flavour, fruit & nuts…
Best start at night as it needs overnight 1st proving or at least 8-10 hours to rest.
I would make this in a Panettone mould, or a tubular mould.
I did one brioche mould (above & below) and one panettone mould (below).
What do you need?
The willpower of Job not to eat it all by yourself!
So without further ado…
2 tsp of dried yeast.
Half a cup of warm water.
Half a cup of Bakers flour.
Half a tsp of yeast
1 tbsp honey
1/4 cup of warm water
1 cup castor sugar
3 large eggs
3 cups of Strong bakers flour
Pinch of salt
2 tsp fennel( or anise) seeds
Grated zest of 2 oranges
Grated zest of 2 lemons
Fruit/ nut mix:
1 cup hazelnuts.
1 cup chopped walnuts.
4 dried figs chopped.
1 large cup raisins.
1 tbsp flour.
Stir yeast into warm water and leave to stand for 15 minutes until creamy.
Add flour in yeasty mix , combine well & cover.
Let stand for an hour.
Place in mixing bowl, 2nd amount of yeast, with water and honey.
Allow to stand for 10 minutes until creamy.
Stir in the sugar and eggs, then add in pre ferment.
Add in the zest, fennel, salt and flour.
Mix the butter into dough .
Knead in mixer for 5-6 minutes until smooth but sticky.
Place in a well oiled bowl and cover with gladwrap and leave at room temperature overnight to double in volume.
Lightly turn out dough on lightly floured area and press out the dough.
Toss fruit and nuts in flour and spread 1/3 of fruit etc on the flattened dough.
Roll up dough and flatten again, repeating the above process until all fruit and nuts are incorporated in the dough.
Allow dough to rest ten minutes in between additions of fruit and nuts.
When all fruit is incorporated, place in well oiled mould.
Panettone moulds are good.
But they need to be WELL GREASED!!
Ok, back to recipe…
Cover and allow to rise for 3-4 hours until doubles in size.
Heat oven to 210 celsius and place Mataloc in the oven.
Bake for ten minutes and reduce heat to 190 celsius and cook for another 45-60 minutes.
As soon as you are able….
Enjoy, Enjoy, Enjoy!!
A lick of mascarpone ?
Dont be shy now!!
See the zest and the plump raisins………..
Recipe Adapted from Carol Field’s “The Italian Baker”, 2 Ed, 2011