For beginner or Panettone Bread

For beginner or Panettone Bread

Panettone Bread and Salt - Rectified
mass:
ingredients:

900 grs. of flour, sifted
100 grs. if you need extra flour for dusting
300 grs. butter
100 grs. or margarine (100 ml corn oil)
30 grs. of yeast or
1 packet of dry yeast (1 tablespoon)
6 egg yolks + 2 whole eggs
1 cup water or pineapple juice
2 spoons (soup) full of milk powder
1 spoon (soup) salt
1 box of cream
filling:
400 grs. of smoked turkey breast or leftover chicken, roast pork, or ham, diced or ground.
1 cup (tea chopped green olives without pits
1 cup chopped black olives without pits
1 cup (tea) of grated parmesan cheese
1 spoon (soup) of oregano, 1 teaspoon dried parsley
Can replace the stuffing for vegetables +, smoked chicken or other meats, or sausage or shredded cod soaked.
Do not forget that the vegetables are cooked and drained and squeezed of leaves.

Step I:

Ingredients Sponge:

350 grs. of flour, sifted
250 ml of warm water
30 grs. fresh yeast or
1 packet of dry yeast
10 grs. or 1 spoon (soup) shallow
1 spoon (soup) of sugar

How to Prepare the Sponge:

Place in bowl dissolved in 250 ml of warm water and add 350 grams yeast. flour already mixed with the sugar and the remaining ingredients. Mix well.
The flour is taken of 900 grams.

Cover the bowl with cling film or a cloth napkin.
Leave for about 30 'minutes or until it becomes a sponge. Book
Put wheat flour spread on the table, make a hole in the center.

Pour in center of the flour eggs, melted butter, sponge, go mixing the ingredients with flour and need to add a little warm water gradually.

The dough is soft and sticky, if you need to put a little flour.
Be careful not to overload flour the dough is stiff.
Tearing the dough on the table by pulling up with a spatula and down 10 'to 20' minutes. or knead the dough well.
Gather the dough, place it in a bowl cover with cling film or a cloth napkin.

Step II:

Let rise until doubled in size.
To Make Bread:

Once grown, stretch the dough on the table and add the filling, roll like jelly roll.
Step III:
Cut the roulade into pieces of two (2) fingers, turn the filling up.
If you prefer to do the whole roulade or make braid.
You can also make very small balls.
Place in greased baking dish with butter or oil, one stuck in another ball, is to grow up, is equal to the bakery.
Before baking brush with beaten egg, yolk that is not dark and raw on the inside. Preheated oven 180 º C.

To Make Panettone:

Place half of the mass in the form of paper panettone, suitable for this purpose.

III - Stage:
Let rise until doubled in volume.
Before baking, brush over with beaten egg.
Bake in 180 ° C preheated oven until blush
Note:
To make a perfect loaf is needed in III stages of growth;
I - Stage:
Sponge (yeast is the test) to see if it's working.
II - Stage:
The Mass
III - Stage:
Modeling of breads