FP,

That is beautiful panettone!  I didn't make any this Christmas, but it looks as though I need to put it back on the list for next year.

What fruits did you use?

Paul

Thanks Paul

There's raisins, currants, sultanas and candied peel all lurking in there somewhere. I was tempted to make a chocolate variation but it'll have to wait for next year.

FP

I was almost tempted to try out mini-panettones but I ran out of time baking everything else.  I'm sure yours tasted as fabulous as it looked.

I am in great awe of your talents, FP!

Mini

These are absolutely gorgeous.  Awesome work.

I've got to ask about that thick crust and how it's created.  I've been trying to pin down what exactly goes into making a crust turn out that way.  I happened upon a similar appearing crust with my sandwich loaves and I can't get enough of it.  But I don't know why that kind of crust is forming... is it the ingredients, the loaf pan material, the oven/steam, or what???

Thanks for the comments! <blush>

Zigs - in the case of the panettone, there was no particular trick in getting a thick crust - just a relatively long baking time (50 minutes) at a relatively low temperature of 350F (compared to say, the conditions for baking baguettes). No steam or baking stone needed. In fact the panettone (in their moulds) were placed directly on an oven shelf/rack.

What are the moulds made of... metal film?

Nope - paper moulds. You can use a double layer of baking parchment instead.

FP,

You do great work. So glad you're back. 

Howard 

Bookmarked and printing as I type...