Panettone is one of those things I never understood until I reached years of discretion--it seems to be a dessert, yet it contains zero percent chocolate? No thanks. Then you become a grown up lady and you realize that it's not dessert, it's breakfast. A breakfast that happens to contain three sticks of butter and a dozen eggs and a goodly amount of sugar. It's times like these I thank the DNA fairy that I have no problems with cholesterol.
I'm so happy that that the geniuses behind Artisan Bread in Five Minutes a Day have posted their excellent panettone recipe online. The only real change I make to the recipe is to boil the water and soak the dried fruit in it, and then add the fruit-water mixture when the recipe says to add the water. This makes the fruit almost dissolve into the bread. Also, I don't have special panettone pans so I just use plain old loaf pans.
Stale panettone makes killer french toast and bread pudding.
Subscribe to:
Post Comments (Atom)
Posts
1 comment:
I forgot to get myself a panettone for Christmas this year. I am lazy and just buy one, but it has to be the right one, in the yellow package. It is in my tope five breakfast breads.
Post a Comment