panettone

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Whole wheat panettone?

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Artisan Baking

This could be a really stupid question but...Could I just add rum soaked dried fruit to PR's master formula (Whole Grain Breads) to make a comparable panettone for Christmas? I am going for the tradition in a healthy way. What other suggestions would you make, increasing honey/agave nectar perhaps? And would that throw off the formula?

Thanks for the suggestions.

One-step Panettone?

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Artisan Baking

Well, I thought I was preparing for Christmas well in advance but it turns out I wasn't.

I've been reading the BBA at lunch (as is generally my habit, to read cookbooks while I eat -- this is how I learned to cook in the first place) and came across Panettone recipe. I thought, what a great idea, I'll make this for my Christmas farmers' market. My customers would love that -- and I still have plenty of time to practice making it.

October 19, 2009 - 4:59am

turosdolci

Panettone: A traditional sweet bread is a symbol linked with Christmas

A traditional cake/bread made at Christmas time, panettone was created in the Lombardy region and it is the undisputable holiday favorite. Scholars have traced panettone back to the middle ages. The dome shaped sweet bread is traditionally made with candied fruits, raisins and flavored with liquors. Today you can find it with chocolate chips and other ingredients. It is less like a cake then light fluffy sweet bread. The use of natural yeast results in the dough that rises slowly. The rising time can be as long as 48 hours. The long leavening contributes to the long shelf life, which can be as long as 6 months. Italian bakers take pride in the age of their leavening and some are maintained over many years.

http://turosdolci.wordpress.com/2009/10/19/panettone-a-traditional-sweet-bread-is-a-symbol-of-christmas-greetings/

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Charlotte mold for Panettone

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Baking Equipment

Can I use a charlotte mold, lined with parchment paper, in place of a panettone mold?

--Pamela

Panettone and "Boy, am I spoiled now"

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Misc.

Hi all: I've been out of internet contact for a while, and it's nice to be back.

Two quick things: First, I made the Panettone from BBA, and YUM! I made 4 of them, gave 2 away, and sliced one up to put in the freezer which gave me weeks of heavenly toast for breakfast!