Panettone Bread

Posted on March 4th, 2011 by Bread making machines in Bread Making Resources

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Panettone is domed top, cylindrical looking bread whose origin can be traced to Milan, Italy.  It is thought to have humble beginnings as baked bread during the Christmas season.  In terms of its name, “Panettone” definitely has something to do with the actual size of the bread. Pan translates into bread.  By adding tonePanettone - bread making machines
to pan we get “large bread”.

Unlike some of the other bread recipes where dried or fresh yeast is added to the ingredients, Panettone utilizes a starter.

Due to the fact that the leavening process for making Panettone bread is not as expansive as it would be with yeast, the entire process could take anywhere from 15-20 hours (commercial bakers).  Although Panettone contains yeast in its starter, it does not have a particular yeast flavor.  You will find that its distinctive taste comes from its raisins, lemon zest and citron.                                                                              Creative Commons License photo credit: willsfca

Panettone is actually somewhat difficult to make at home. Why?  Unless you already have starter, you will have to devote several days to preparing it.  It is worth the effort though.  Panettone keeps well and ships well.  Should you ever end up with stale Panettone, it makes a great French toast.

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