The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Panettone with Tangerine, Raisins, Cherries and Nuts

loydb's picture

Panettone with Tangerine, Raisins, Cherries and Nuts

A few weeks ago I made a Sourdough with Candied Orange that was a huge hit around here. The arrival of a pullman pan coincided with my wife's demands to make something like that again. This is based on PR's BBA Panettone with the following changes:

  • 33% of the flour was home-milled hard red and white wheat in a 50/50 mix
  • I used more dried fruit -- 2 oz each of dried golden raisins, cranberries and cherries soaked overnight in Kraken rum with Mandarin Orange and Vanilla extracts.
  • I used more nuts -- 2 oz each of pecans, walnuts and almond slivers that I toasted beforehand.
  • Even after extended rising time, the loaf wasn't filling the large (13" x 4.5" x 4.5") pullman pan, so I put it into an unheated oven, turned to 325, and left for 1 hour 45 mins. I will go longer next time, but I was worried about burning it. As you can see, it rose perfectly.
  • For the candied fruit, I used 1.5 cups of candied tangerine peel. I was happier with the orange peel, I'll use it next time. The tangerine peel was thinner and a little more bitter.

We'll be eating breakfast (and probably dessert) off of this for awhile. I may try making french toast with the last bits.




Floydm's picture

It is funny to see Panettone baked in a pullman.  They usually are so "dolled up" and pullmans are so utilitarian.  Still... yum, it looks and sounds so delicious.


OldWoodenSpoon's picture

I have long feared panettone.  All those images of Rube-Goldberg constructions to hang loaves upside down are one minor factor, but to bake something that is so sensitive that it is necessary is daunting.  A pulman pan?  I can do that!

You've baked a beautiful loaf there.  I'm not sure I'd leave it in the oven too much longer, but I can understand why you might want a little richer color on the outside of the loaf.  I don't think I would change the inside for anything though.  The crumb shot is gorgeous, and showcases the richness of this loaf beautiflly. 

Very nicely done

Janetcook's picture


I know you are recipe testing and I promised myself I wouldn't look because what you make is always soooo tempting....well, guess who looked....

I concur with OWS on the use of a pullman pan making this loaf appear not as daunting of an undertaking as I have made it out to be and I just happen to have that exact same pan....haven't used it yet (I use my 9x4x4) so maybe this will be just the thing to break it in with....

but it will have to wait in line :-)

Thanks for the post and the lovely pictures.


lumos's picture

As Floyd said, it's interesting to see 'Panettone' in Pullman's shape. :p   Thought it had to have an open top to maximize the volume when baking and also had to be hanged upside down after baked, so that the crumb doesn't shrink to create that characteristic soft, airy and fluffy crumb....;)

Still, the combination of tangerine, rasin, cherries and nuts sound absolutely divine!  Thank you for sharing. :)

loydb's picture

Thanks all!

With 33% whole grain, I'm pretty sure nothing I do will get a "light, airy, fluffy" crumb. :) It might be interesting to try traditional shaping to see what differences can be had. The best thing to come out of this bake besides the bread was the success of putting into a cold oven first. The biggest downside to the whole grain thing is that you simply don't get the same rise as you do from AP or bread flour alone. I'm going to continue to experiment with the technique.