The story of how my lifelong addiction for Italian panettone bread recipes paid off.

Coming up to Christmas its a fitting baking challenge that if done correctly is very rewarding. If anyone needs to know where to deliver mine, just shout. Ingredients, for making 5 panettoni First kneading. Ingredients, for making 5 panettoni First kneading. I love the stuff & can eat panettone until the cows come home.

Baking a good traditional panettone was always on our list. We think this initial recipe is already good enough to share with you and will give great baking fun! Panettone is a leavened sweet bread with a yeast that comes from a “mother dough”, which is passed along to each new batch.

What is Panettone?

Panettone is a traditional bread enriched with valuable ingredients, originally prepared and enjoyed in Milan all year around, then in Italy for Christmas and New Year. I decided to start with an easy recipe first and to learn to make panettone in easy steps. Hung upside down after baking. Cover and leave out at room temperature, 8 hours to overnight. Panettone - The authentic recipe by Francesco Elmi Panettone is a traditional bread enriched with valuable ingredients, originally prepared and enjoyed in Milan all year around, then in Italy for Christmas and New Year. A delight to eat for its flavour, aroma and its typically highly aerated texture. The classic Italian panettone is a real beauty and making one is not as difficult as some would have you believe.

Panettone is an extraordinarily rich Milanese Christmas cake that also keeps quite well: Traditionally, the Milanese set aside a slice to enjoy on San Biagio, February 3. If there’s one iconic festive sourdough product that has captured the imagination of bakers worldwide, its got to be panettone! Before I learned to make it, I’d only eaten panettone once in my life. The nearest to panettone I made was this soft raisins cake. To get that soft texture panettone must be left to rise several times and for 48 hours but the problem with that is that if you are not an experienced baker things can go wrong along the way. This prevents the bread from collapsing in on itself. Panettone is one of the most involved and difficult Italian cakes, and most Italians buy their panettoni from bakeries, or at supermarkets. Panettone. As an Amazon Associate I earn from qualifying purchases. The result, of course, is lovely, but it doesn't need to be so involved, as this more straightforward recipe shows. To me, it’s a cross between a cake and bread, and isn’t very sweet at all. There are long, drawn-out recipes involving much rising, kneading, and rising again and again. And me. In a traditional recipe, after panettone has finished baking, it is flipped upside down until it cools. The first summer of college, a boy I was seeing had me over to their house for dinner to meet his parents. Panettone is a traditional Italian yeast cake which is made and eaten at Christmastime. The day before baking, mix flour, cold water, and sourdough starter together in a bowl. We baked panettone-like breads in the past, but never the original version with sourdough and long mixing and fermentation times. There’s no doubt that my favorite panettone is the Poli and and the best spumante I can think of is the Giulio Ferrari, Riserva del Fondatore which is why, if you can get hold it, it’s the Christmas gift to give any Italian.