Novice Baker trying to make Pannetone
I'm struggling with making a light and airy Pannetone.
In particular, I'm struggling with the proofing and starter. I've read and followed numerous receipes and videos but my attempts don't turn out the same.
I started using Fleishmann's active dry yeast, one packet - 1/4 cup warm water (110 F), added a 1/4 tsp of sugar and 3 tbs flour - let it set in warm place (85 F). Everything I read say it should double or triple within an hour. Mine does neither.
I've used newly purschased yeast - still no sucess. Really? Can it be that difficult?
Ok, so I purchased the SAF Gold - it claimed no proofing necessary. So I added the SAF Gold (2-1/4 tblsp) to 3 cups of AP flour, but after adding the flour to the creamed eggs, butter and sugar (3 eggs, 1/3 cup butter, 3/4 cup sugar - all at room temp) , the dough was hard and didn't look like something that was going to turn out airy.
I ended up adding some liquid to it - it took forever to raise and turned out dense.
Has anyone seen Laura Vitale's video on making Pannetone? She makes it look so easy - I followed her steps, but mine never turned out light and airy as she shows/claims.
What the hey?