The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Panettone (at last!)

foolishpoolish's picture
foolishpoolish

Panettone (at last!)


Well, I finally finished making panettone. It's taken four months to get to this point (no joke, although I have to laugh when I think of all the hours of kneading agggghhhh :) ) 


Hope you enjoy the recipe, although I realise it comes too late for this year's festive season. 


It's here in my blog: http://foolishpoolishbakes.wordpress.com/2008/12/29/panettone/


Happy holidays and wishing y'all a fantastic new year!


Cheers,


FP


 


 

PMcCool's picture
PMcCool

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

foolishpoolish's picture
foolishpoolish

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


 

mean_jeannie's picture
mean_jeannie

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.

Mini Oven's picture
Mini Oven

I am in great awe of your talents, FP!


Mini

Zigs's picture
Zigs

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???

foolishpoolish's picture
foolishpoolish

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.


 

Zigs's picture
Zigs

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

foolishpoolish's picture
foolishpoolish

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


 

holds99's picture
holds99

FP,


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


Howard 

arzajac's picture
arzajac

Bookmarked and printing as I type...