Hello,

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?