Panettone golden loaf is a simplified, home-baker-friendly version of the classic Italian Christmas bread, enriched with butter, eggs, and candied fruit, and baked in a regular loaf pan instead of the traditional tall paper mold. This recipe delivers the signature sweet, tender crumb and golden crust with a fraction of the kneading and rising time, making it a genuinely achievable project for a weekend bake. The long, slow first rise develops flavor, while a simple two-stage mixing method builds enough structure for a tall, airy loaf without a stand mixer.
Ingredients
- 4 cups (500 g) all-purpose flour, plus more for dusting
- 1/2 cup (100 g) granulated sugar
- 1 packet (2 1/4 tsp / 7 g) active dry yeast
- 1/2 cup (120 ml) whole milk, lukewarm (110°F / 43°C)
- 3 large eggs, at room temperature
- 2 large egg yolks, at room temperature
- 1/2 cup (113 g / 1 stick) unsalted butter, softened, cut into pieces
- 1 tsp vanilla extract
- 1 tsp salt
- 1/2 cup (85 g) candied orange peel, chopped
- 1/2 cup (85 g) raisins or golden raisins
- 1 tbsp butter, melted, for brushing (optional)
Instructions
- Bloom the yeast: In a small bowl, stir the yeast and 1 teaspoon of the sugar into the lukewarm milk. Let stand for 5–10 minutes until frothy. If it doesn’t foam, the yeast is dead – start over.
- Make the sponge: In a large bowl, combine 1 cup (125 g) of the flour and the yeast mixture. Stir until a thick batter forms. Cover with plastic wrap and let rise in a warm spot for 30 minutes, until bubbly.
- Mix the dough: Add the remaining flour, remaining sugar, eggs, egg yolks, vanilla, and salt to the sponge. Stir with a wooden spoon until a shaggy dough forms.
- Add the butter: Gradually work in the softened butter, a few pieces at a time, until fully incorporated. The dough will be soft and sticky – that’s correct.
- Knead: Turn the dough onto a lightly floured surface and knead for 8–10 minutes, until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for 6–7 minutes. The dough should pass the windowpane test: stretch a small piece thin enough to see light through without tearing.
- Add fruit: Gently knead in the candied orange peel and raisins until evenly distributed.
- First rise: Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm, draft-free spot for 2–3 hours, until doubled in size.
- Shape: Punch down the dough. On a lightly floured surface, shape it into a rectangle about 8×10 inches. Roll it up tightly from the short end, pinching the seam to seal. Place seam-side down in a buttered 9×5-inch loaf pan.
- Second rise: Cover loosely with plastic wrap and let rise for 1–1.5 hours, until the dough rises about 1 inch above the rim of the pan.
- Preheat and score: About 20 minutes before baking, preheat the oven to 350°F (175°C). Using a sharp knife or lame, make a shallow slash lengthwise down the center of the loaf.
- Bake: Bake for 40–45 minutes, until deep golden brown and the internal temperature reaches 190°F (88°C) on an instant-read thermometer. If the top browns too quickly, tent loosely with foil after 25 minutes.
- Cool: Let the loaf cool in the pan for 15 minutes, then transfer to a wire rack. Brush the top with melted butter while still warm, if desired. Cool completely before slicing.
Tips
- Use fresh yeast: Check the expiration date on your yeast. Old yeast won’t foam and will result in a dense loaf.
- Keep it warm: For a steady rise, place the dough in an oven with the light on, or near a warm stove. Avoid temperatures above 100°F (38°C) – that can kill the yeast.
- Substitute the fruit: No candied orange? Use dried cranberries or chopped dried apricots. Soak them in warm water or rum for 15 minutes and pat dry before adding – this keeps them moist.
- Don’t over-knead: The dough is sticky, but resist adding too much flour. Over-flouring makes a dry, tough loaf. Use a bench scraper to handle it.
Serving Suggestions
Serve thick slices of panettone golden loaf toasted and spread with butter or mascarpone. It’s delightful with a cup of espresso or a glass of sweet wine like Vin Santo. For a dessert, use it in French toast or bread pudding – the sweet, fruity crumb is perfect for both.
Variations
- Chocolate chip: Replace the candied orange with 1/2 cup (90 g) dark chocolate chips or chunks.
- Citrus zest: Add the zest of 1 lemon and 1 orange to the dough for extra brightness.
- Vanilla bean: Use the seeds from 1 vanilla bean instead of extract for a more intense flavor.
- Gluten-free: Substitute a 1:1 gluten-free flour blend that contains xanthan gum. The texture will be slightly denser, but still delicious.
Storage and Reheating
Store the loaf tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 4 days. To freeze, wrap the cooled loaf in plastic wrap and then foil; it will keep for up to 3 months. Thaw overnight in the refrigerator. To reheat, place slices in a toaster or under a broiler for 1–2 minutes per side, or wrap the whole loaf in foil and warm in a 300°F (150°C) oven for 10–15 minutes.
Frequently Asked Questions
Why didn’t my dough rise? The most common causes are inactive yeast (check the foam step), a too-cool environment, or salt added directly to the yeast. Make sure the milk is lukewarm, not hot, and let the dough rise in a warm spot.
Can I make this without a stand mixer? Absolutely. The dough can be mixed and kneaded by hand, though it will take a bit more elbow grease. Follow the same steps, using a wooden spoon and then kneading on a floured surface for 10–12 minutes.
Why is my loaf dense and heavy? This usually happens if the dough was under-kneaded, over-floured, or not allowed to rise long enough. Be patient with the rises – the first rise should double, and the second should bring the dough just above the pan rim.
Can I use bread flour instead of all-purpose? Yes, bread flour will give a slightly chewier, taller loaf. Use the same amount, but you may need to add an extra tablespoon or two of milk if the dough feels dry.
Is it safe to eat if it’s a little undercooked in the center? The bread is done when the internal temperature reads 190°F (88°C). If it’s lower, return it to the oven for a few more minutes. Undercooked dough can be gummy and may not set properly.
Can I add more fruit? You can increase the fruit to 1 cup total, but if you add too much, the dough may struggle to rise and become heavy. Stick to 1 cup maximum.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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