Pane Tramvai | “Poor Man’s” Panettone Recipe

This Italian candy bread is harking back to panettone, however was made by poor staff who could not afford richer substances: like sugar! That is proper, all of the sweetness comes naturally from raisins. You will not consider how scrumptious this easy deal with is till you strive it!


Pane Tramvai | Italian Candy Raisin Bread | “Poor Man’s Panettone”

Watch the Pasta Grammar video the place we make this recipe right here:

Makes 2 loaves of bread. Please be aware that within the video above, we made half for demonstration functions so the quantities could seem completely different.

For this recipe, you will want:

  • 4 1/8 cups (500g) bread flour, plus additional for dusting

  • 1 1/8 cup (280ml) water, or as wanted

  • 1 tsp. (5g) lively dried yeast

  • 3 1/2 tsp. (20g) salt

  • 2/3 cup (150g) room temperature butter, in small items

  • 3 1/3 cups (500g) raisins

You’ll be able to knead this dough by hand, or use a stand mixer to avoid wasting time. Within the former case, you may wish to work on a granite, marble or steel floor. If utilizing the latter methodology, all of the steps are the identical besides all the pieces will be blended proper within the bowl of the mixer utilizing a medium/gradual velocity and dough hook attachment.

Mix the flour and yeast in a big mixing bowl. Add about half of the water and start mixing it in by hand. When a really tough, crumbly dough types combine within the salt, then add sufficient of the remaining water to type a comfortable dough that is not very sticky.

Switch the dough onto a easy work floor and knead till it’s uniform. Mud with flour if it is sticky. Flatten the dough right into a pancake and press half of the butter items into it. Fold the dough and proceed to knead till the butter is well-incorporated.

Flatten the dough once more and repeat with the remaining butter. Hold kneading and folding! The dough will get very, very sticky however stick with it and preserve working till the butter could be very properly blended in—about quarter-hour of kneading by hand (much less if utilizing a mixer). Use a bench scraper if essential to scoop the dough off the counter and fold it in half repeatedly.

Lastly, flatten the dough out a 3rd time and pour the entire raisins on high. Rapidly knead them in so that they are evenly distributed. Collect the dough right into a ball and place it in a mixing bowl.

Let the dough rise at room temperature for two 1/2 hours. After it has risen, minimize the dough in half and type each bit right into a thick, sausage form. Place each on a baking sheet (with loads of area in between) that has been calmly dusted with flour, and refrigerate in a single day or for not less than 8 hours.

While you’re able to bake, preheat an oven to 425 levels F (220C). Place the baking sheet instantly from the fridge into the oven and bake for 20 minutes. Decrease the warmth to 355F (180C) and bake an extra 20 minutes.

Serve heat or chilly. Buon appetito!

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