Ella Walter
Panettone is a sweet, soft, and buttery bread similar to brioche, filled with candied orange, raisins, and currants. It is traditionally baked for the holidays and shared with friends and family. You can make panettone at home using a panettone pan, which is typically an oven-safe, tall, straight-sided mold made of metal or paper. Alternatively, you can use a loaf pan lined with parchment paper or a greased tube pan. The dough is prepared with flour, water, yeast, sugar, eggs, butter, and dried fruit, and it needs to rise for several hours before baking. The baking time varies depending on the size of the bread, but it typically takes around 25 to 60 minutes.
Can you make panettone in a loaf pan?
| Characteristics | Values |
|---|---|
| Possibility | Yes |
| Pan type | Paper molds, oven-safe straight-sided pots, cake pans, tube pans, loaf pans |
| Pan dimensions | 7-inch wide by 4-inches high, 10-inch cake pan with 2-inch sides, 9-inch tube pan, 5x10-inch loaf pan, 10x5-inch loaf pan |
| Pan preparation | Line with parchment paper or rounds, butter and flour the pan |
| Baking temperature | 350°F (175°C) |
| Baking time | 50-60 minutes, or until a toothpick comes out clean |
| Cooling | Let the cake cool completely, then unmold |
| Serving | Dust with powdered sugar |
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What You'll Learn
Panettone recipe ingredients
Panettone is a sweet, soft, and buttery bread, similar to brioche, but it is loaded with candied orange, raisins, currants, and zest. It is also referred to as Italian Christmas bread and is traditionally baked for the holidays and shared with friends and family.
The ingredients required for making panettone are:
- Flour
- Salt
- Softened butter
- Honey
- Eggs
- Vanilla
- Milk
- Orange juice
- Zest of oranges
- Raisins
- Candied orange peel
- Powdered sugar
The exact quantities of these ingredients may vary depending on the recipe being followed and the number of servings. For example, one recipe suggests using 1 3/4 cups (225 grams) of flour, 12 tablespoons (170 grams) of softened butter, 3/4 cup + 2 tablespoons (170 grams) of sugar, 2 large eggs, 2 tablespoons of honey, and so on.
In addition to these basic ingredients, you may also add other dried fruit, chocolate chips, or aromatic Italian flavouring extracts.
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Panettone preparation methods
Panettone is a sweet, soft, and buttery bread similar to brioche, but it is loaded with candied orange, raisins, and currants. It is traditionally baked in a paper mold, but you can also use a loaf pan. Here are some methods for preparing Panettone:
Using a Paper Mold
Firstly, you need to mix yeast, flour, and water until smooth, then cover and place in the fridge until it doubles in size or leave it overnight. Next, form the dough into a ball and place it in a panettone paper mold. You can also use larger papers or loaf pans lined with parchment paper. Cover the panettone lightly with plastic wrap and let it proof for about 30 minutes or until it doubles in size. Finally, brush the top of the dough with an egg wash and bake the panettone for approximately 25 minutes at 400°F.
Using a Loaf Pan
You can use a loaf pan as an alternative to a paper mold. First, butter and flour a loaf pan. Then, transfer the cake mixture to the prepared loaf pan and bake for 50-60 minutes at 350°F or until a toothpick inserted in the middle of the loaf comes out clean. Finally, let the cake cool completely, then unmold and dust with powdered sugar.
Other Tips
- If you are using a traditional tall, round loaf pan, it may result in a raw center and burned crust. It is recommended to use a tube pan or monkey bread pan to enhance even baking and make for a more attractive presentation.
- If you are making a large batch of panettone, you can divide the dough into 4-ounce pieces, round them into balls, and place them in greased mini panettone paper pans.
- You can also add your own creative twist to the filling. While classic panettone uses raisins soaked in rum, you can skip this step or substitute mini chocolate chips for some of the dried fruit.
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Panettone baking times
Panettone is a sweet, soft, and buttery bread similar to brioche. It is traditionally baked for the holidays and shared with friends and family. The baking time for panettone depends on the size of the bread you are baking.
If you are making small, gift-sized panettone, you should bake the dough for about 20 minutes, tenting with foil after 15 minutes. For larger panettone, you can bake the dough for approximately 25 minutes. The bread is done when it is nicely browned on top and has an internal temperature of about 200ºF.
If you are baking your panettone in a loaf pan, transfer the cake mixture to the prepared loaf pan and bake for 50-60 minutes. The panettone is done when a toothpick inserted in the middle of the loaf comes out clean, with only moist crumbs attached.
For an American-style panettone, preheat your oven to 400°F and bake the bread for 10 minutes. Then, reduce the oven temperature to 375°F and bake for an additional 10 minutes. Finally, reduce the heat to 350°F and bake for 25 to 35 minutes, tenting with aluminum foil if the crust is browning too quickly. The panettone is done when it is a deep brown, sounds hollow when tapped, and has an internal temperature of 190°F.
Remember that the baking time may vary depending on the size of your panettone and the recipe you are using. Always check that your panettone is fully baked before removing it from the oven.
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Panettone loaf pans
Panettone is a sweet, soft, and buttery bread similar to brioche, but it is loaded with candied orange, raisins, and currants. It is traditionally baked in a paper mold, but it can also be baked in a loaf pan. If you want to bake Panettone in a loaf pan, you can use a 5x10-inch loaf pan or a 10x5-inch loaf pan, depending on the number of servings you want.
To make the Panettone dough, you will need the following ingredients: flour, baking powder, salt, softened unsalted butter, sugar, eggs, honey, milk, orange zest, orange juice, raisins, candied orange peel, and powdered sugar for dusting. Once you have made the dough, you can let it rise in the fridge for 12 hours and then let it rise outside of the fridge for a few hours before shaping it. This will give the dough a good aerated structure while still being easy to work with.
Before transferring the dough to the loaf pan, make sure to butter and flour the pan generously to prevent the Panettone from sticking. You can also line the pan with parchment paper for extra non-stick insurance. Transfer the cake mixture to the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the middle comes out clean.
Once the Panettone is done baking, let it cool completely before unmolding it from the loaf pan. Dust the Panettone with powdered sugar and serve. You can store the Panettone at room temperature, well-wrapped, for up to a week, or freeze it for longer storage.
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Panettone storage
Storing panettone is important to ensure that it stays fresh and moist. If left whole and stored properly, panettone will remain fresh for about four weeks. If you wish to store it for longer, you can freeze it.
To store leftover panettone, wrap it in plastic wrap or foil and seal it in a freezer-safe bag. You can also store it in the cellophane bag it was originally wrapped in. Keep the cut edge covered with cling film and store it in a dry and cool place, away from direct sunlight. This is especially important if your panettone has a glaze, as it will be more sensitive to heat and light.
To keep your panettone moist for as long as possible, cut it in half vertically with a serrated knife, creating two large pieces. Then, slice off a long, rectangular piece from one of the halves to divide into smaller pieces and serve. This way, the two halves will gradually get smaller at the same rate, and every slice will be moist.
If you want to freeze your panettone, you can do so in slices or as a whole loaf. It can be frozen for up to three months. To defrost, take it out of the freezer and place it in the refrigerator to thaw, then move it to the kitchen counter to bring it to room temperature.
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Frequently asked questions
Yes, you can make panettone in a loaf pan. You can use a 10x5-inch loaf pan or a 5x10-inch loaf pan.
You can use a 10x5-inch or a 5x10-inch loaf pan, depending on your preference.
Here are some tips for making panettone in a loaf pan:
- Grease the loaf pan with butter and flour it before adding the batter.
- Let the panettone cool completely before unmolding and dusting with powdered sugar.
- You can also bake it in a bundt pan if you want a different shape.
Here are the ingredients you will need:
- Flour
- Baking powder
- Salt
- Unsalted butter
- Sugar
- Eggs
- Honey
- Milk
- Orange zest and juice
- Raisins
- Candied orange peel
- Powdered sugar
The baking time for panettone in a loaf pan is between 50 and 60 minutes. You can check if it's done by inserting a toothpick into the center of the loaf. If it comes out clean, your panettone is ready!
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