| 110g strong bread flour |
|
mix in |
Knead 20 minutes or until the dough becomes glossy. If the dough feels stiff, add a little water. The dough should end up markedly softer than normal bread dough. Place in a bowl, cover well, and leave in a warm place for 2 hours or until doubled in bulk. If you have time, knock it down and leave again to rise. |
Stretch dough out gently into a 25cm by 20cm rectangle. Spread fruit over. Fold over, turn 90 degrees, and fold over again. (The aim is to distribute the fruit evenly while not letting it puncture the surface.) Shape into a round and place in a lined panettone tin. Cover (without letting the covering touch the dough) and leave in a warm place to rise. When risen, the dough should be delicate and plastic rather than elastic when pressed. |
Bake in moderate oven 20–30 minutes or until a skewer comes out clean. |