OVERNIGHT PANNETONE

Overnight Pannetone

Ingredients

Starter

• 3/4 cup (85g) King Arthur Unbleached All-Purpose Flour
• 1/16 teaspoon (just a pinch) instant yeast
• 1/3 cup (74g) cool water

Dough

• all of the starter (above)
• 2 1/4 cups (269g) King Arthur Unbleached All-Purpose Flour
• 1/4 cup (57g) lukewarm water
• 2 large eggs
• 1/4 cup (4 tablespoons, 57g) softened butter
• 1/2 teaspoon Fiori di Sicilia flavoring OR 1 teaspoon vanilla + 1/8 teaspoon orange oil
• 2 1/4 teaspoons SAF Gold instant yeastor 1 tablespoon instant yeast
• 1 1/4 teaspoons salt
• 1/3 cup (67g) sugar
• 1/2 cup (85g) golden raisins
• 1/2 cup (64g) slivered dried apricots
• 1/2 cup (85g) dried cranberries
• 1/2 cup (71g) chopped dried pineapple
• 2 tablespoons grated orange rind or grated lemon rind (zest)

Instructions

To make the starter: Combine the starter ingredients in a medium-sized mixing bowl, cover, and allow them to rest overnight (8 to 12 hours).

To make the dough: Combine all of the dough ingredients except the fruit and zest, and mix and knead them together — by hand, mixer or bread machine — until you've made a soft, smooth dough.

Allow the dough to rise, covered, for 1 to 1 1/2 hours, or until it's puffy (though not necessarily doubled in bulk).

Gently deflate the dough, and knead in the fruits and zest.

Shape the dough into a ball and place it in a panettone pan or other straight-sided, tall 1 1/2- to 2-quart pan. Cover the pan and let the dough rise until it's just crested over the rim of the pan, about 1 hour.

Bake the bread in a preheated 400°F oven for 10 minutes; reduce the oven heat to 375°F and bake an additional 10 minutes; then reduce the heat to 350°F and bake for 25 to 35 minutes, tenting with aluminum foil if the crust appears to be browning too quickly. Panettone should be a deep brown when done, should sound hollow when tapped, and will read 190°F at the center using a digital thermometer. (It's easy to underbake, since it browns so quickly!)

Remove the panettone from the oven and cool completely. Store at room temperature, well-wrapped, for up to a week; freeze for longer storage.