Real Baking with Rose Levy Beranbaum

Hi Donnie, I feel for you. I work once a week at a sugar free bakery, they are very popular, but only if you knew what is used as substitutes..... a scary thing.

I am not an expert dietitian, but I feel there can't be panettone with all egg whites nor cholesterol free.

I would advice to look for the real thing, but perhaps eat a smaller serving according to your diet allowances. How about eating an eight of a slice every day during 1 week, instead of eating the whole slice in 1 day?

Often, baked goods that are labeled good for your health (sugar free, fat free, egg fat free, etc, etc) are full of chemicals that who knows what and how will react in your body.

A teaspoon of natural butter is healthier than a tablespoon of chemically processed shortening!

Reply to this      Posted by: Hector | July 28, 2008 1:55 PM #

I'm an old lover of Pannettone, but each year i suffer from heart palpitations a few months after eating it.

I don't care about the yellow color or richness that egg yolks give. Someone should make it with all egg whites instead of all the egg yolks. I'd buy it if it were cholesterol free.

Reply to this      Posted by: Donnie | July 28, 2008 9:01 AM #

hi amy, the yellow hobart is still in the mechanic, the yellow kitchen is closing on august 30th, and reopening nearby on spromg 2009.

these moves are keeping me busier than bus, so I doubt I will make lots of panettone this year.

I a so proud you are mastring panettone, it is Italy's biggest bread contribution to the world!

Reply to this      Posted by: hector | July 26, 2008 6:49 PM #

how's your hobart 20 qt mixer working? did the yellow color come out as you expected? how about a picture of your infamous kitchen/baking center? bet you have a large kitchen.

i tried a sourdough recipe for my last panetonne and it came out good. not as rich as Rose's recipe.

will experiment again - this time adding more eggs and butter (incorporating some of the richness of Rose's panetonne).

given the quantity of panetonne you make - are you buying your candied fruits and raisins in bulk?

with my experimentations, and my leftover candied stuff from last Christmas gone - i cant find any of the ingredients i need. The stores told me that they only carry those things during the holidays.

btw - congrats on getting your order for the cake expanded to catering the whole wedding.

Reply to this      Posted by: amy | July 26, 2008 12:45 PM #

the lemon layer cake came out delicious even though i ended up using 10" cake pans. will do it again to improve on my cake baking ability.

Reply to this      Posted by: amy | July 7, 2008 8:57 PM #

well done!!!

and by the way, I can't wait for my dream to become solid. found a seller of a wonderful old model hobart 20 quart mixer, it will be ideal for panettone of my volume, plus seller is a skilled hobart retiree mechanic and will paint the mixer THE YELLOW KITCHEN yellow! I've just got the paint sample.

Reply to this      Posted by: Hector | July 3, 2008 3:27 PM #

i was just mentioning how you were offering a solution for me.

finally got the book from the library. thought i'd copy one recipe but after going through the book - i'd literally have to copy the whole book!

so, again, Hector, you've motivated me to buy one of Rose's book. I've ordered the Cake Bible and can't hardly wait to get it.

So many recipes to try and not enough events and time to try them.

Reply to this      Posted by: Anonymous | July 2, 2008 11:58 PM #

Thanks Rose,

I think I figured it out. I can unsubscribe from the email that I receive.

Thanks again,

J

Reply to this      Posted by: janina | June 22, 2008 9:15 PM #

Hi,

I keep receiving emails whenever someone posts on this thread even though I posted 15 days ago. How do I get them to stop? It makes sense to get replies to your own posting but I get everything that's posted on this thread since I last posted
Thanks,
J

Reply to this      Posted by: janina | June 22, 2008 8:04 PM #

every rose's book I own was bought new, except for the very few that are very out of print.

and I do have several copies of each; it is the least I can do for the world's most generous and prolific baker and writer and person!

Reply to this      Posted by: hector | June 22, 2008 3:05 PM #

thanks for the link. i'll have to try some one of these days.

i'll let you know about the lemon layer cake. Anything chocolaty and lemoney are my favorite dessert types, and i am telling you this lemon layer cake is tops.

i went online and placed a reservation for the cake bible. according to hector, i might be able to get a used one from amazon for $5 or so. sounds extremely good especially with my current "unemployment" budget.

catch you later. glad to hear from you.

Reply to this      Posted by: Anonymous | June 21, 2008 6:16 PM #

I've been interested in that Cooks Illustrated recipe too. If you make it, let us know how it turns out!

Their white layer cake recipe seems to be based on Rose's, which is posted here: http://www.realbakingwithrose.com/recipes/RLB%27s%20White%20Velvet%20Cake.pdf

She does have recipes for Lemon Curd in both her Cake Bible and Pie and Pastry Bible -- why not check them out from your library sometime? It's a great way to see if you like a cookbook enough to buy it.

I don't know of a Rose recipe for a Seven-Minute Frosting, though. I wonder why...

By the way, there are some other recipes from Rose's books available here:
http://www.realbakingwithrose.com/2007/02/the_missing_pbs_recipes.html

Reply to this      Posted by: Barbara | June 21, 2008 4:55 PM #

sorry - i dont make a lot of cakes for dessert due to my diabetes and so, i dont have any cake cookbooks. what i have i've printed from epicurious and the food network. this ult lemon layer cake recipe was given to me by my girlfriend who recently baked it (and i fell in love with the cake).

if somebody will share the recipe, i'd like to try rose's recipe instead.

thanks for the notes. i'll print them when i get some overlays.

do you have any idea how diastatic malt powder will affect a recipe? i very much want to try a sourdough recipe for the panetonne (peter reinhart's). but his starter uses the malt powder and i cant get it anywhere locally (not within 2.5 hours drive anyways).

Reply to this      Posted by: Anonymous | June 21, 2008 3:00 PM #

excuse me? ultimate lemon layer cake from Cook's Illustrated? You meant from The Cake Bible right? =)

I've added my secret scribbles to the panettone recipe. To decipher, overlay them on TBB pages.

http://www.hectorwong.com/roselevy/Panettone2006.html

Reply to this      Posted by: Hector | June 18, 2008 6:40 PM #

am looking to try this again - after Rose's sourdough focaccia (for the 4th of July party) and ultimate lemon layer cake from Cook's Illustrated (this one for my husband's birthday) - well, actually for both of ours seeing as we are about a week apart.

I figure i should be able to nail down the recipe so that come christmas time, i will have panetonne for christmas goodies give away instead of the usual xmas cookies.

We are having a bathroom remodeling and the carpenters and the tilesetters kept coming back to the kitchen to check how i was progressing with the panetonne. that sweet fragrance beckoned to them.

Reply to this      Posted by: amy | June 17, 2008 8:01 PM #

Amy, I am so proud of you, and love the shaggy texture!!!!!!!!

Reply to this      Posted by: Hector | June 17, 2008 4:12 PM #

Panetonne has cooled down and we've cut 2 slices off it. It's got the shaggy texture, could be lighter but that's probably because it didn't rise as well as it should.

Will find a solution for the proofing problem, although it did rise better this time.

It could use be a little sweeter and I think next time, I will increase the corn syrup.

Other than all that - I am pleased with the result of this batch, knowing I am improving each time! Thanks you Hector and Matthew! Thanks Rose for the very detailed instruction - btw I weighed my ingredients this go round.

Reply to this      Posted by: amy | June 17, 2008 3:53 PM #

for this one that i am doing right now - i am doing 2x - one for me and one for my best friend who loves panetonne just as much as i do.

i am using the panetonne paper molds.

anything in your recipe notes i can learn from?

i am at the making of the sponge with the dough stage and just started the rest period of 2 hours. it's 8:05 am - my time.

Reply to this      Posted by: amy | June 16, 2008 10:05 AM #

hi amy, everything got multiplied, why are you making more than 1x? how big is your pan? i've just found my recipe notes, oh mine... the panettone pages of my BB look worn down!

Reply to this      Posted by: hector | June 16, 2008 2:45 AM #

Hey! i know this is out of place, but i have a question and would like some advice. I have this great sour cream pound cake recipe and i would like to try and add some rose water to it as an interesting addition. Only i don't know how much to add. i was wondering if some one has worked with rose water before and could suggest a good amount to add. the recipe is for a bunt cake pan. Thanx.

Reply to this      Posted by: Tiina | June 15, 2008 9:44 PM #

relating to your panetonne where you increased the recipe 6x - i am thinking of making one that is 3x. Curious - did you increase all the ingredients by 6x? or, was there an ingredient or two that you did not increase by 6x? will you please explain the reason for it.

i am going to bake the panetonne again today - just doubling it to play safe as Rose indicated in the cookbook that this is OK. We have a relatively warm weather today and am hoping that it will keep so that by tomorrow - i wont have any problem with the proofing.

sequim, wa is very small compared to pasco, wa. it also seems to be warmer than where we are.

Reply to this      Posted by: amy | June 15, 2008 6:14 PM #

great amy! my mother always complained that I say to much! plus I love to write!

my brother lives in pasco wa.

Reply to this      Posted by: hector | June 12, 2008 11:37 PM #

read your trials and tribulations when you started baking panetonnes. very useful.

from it, i gathered that you increased the ingredients 6x and divided it into individual portions before the 48 hours ripening period.

now to the area that i am having problem with: proofing. You have written out quite an explicit instruction which I can play with and modify given that I live in the State of Washington (been very cold lately). haven't changed out of thick warm pants and fleece jackets - and it's almost Summer. (poor lavender sellers at the Annual Lavender Festival - not much growing in that field).

In addition, I truly appreciate your methodology of setting the dough pans on a cooling rack. Makes great sense. Like I posted on my blog - my cold panetonne doughs didn't even get to the top of the paper mold.

BTW - the final product you were trying to accomplish is the same final product i am used to eating when i buy italian panetonnes.

thanks for sending me the link. will try to follow closely when i get the nerve to try again.

Reply to this      Posted by: amy | June 12, 2008 11:15 PM #

just clicked on the link you've provided. looks like just the ticket for me. i downloaded it and will read.

thanks.

Reply to this      Posted by: amy | June 12, 2008 10:33 PM #

Dear Amy, I have not much to say, except for something that may not be truly related to your challenge. And this is true for most all bread making. When making more than 1 recipe that later you will divide and bake in individual molds, you should divide your dough prior to the first rise and prior to any business letter folds, so each bread has its own texture. If you cut after, you will have an odd/uneven/non-whole texture. I hope this makes sense. It is during the rises and folds that you build your bread texture and shape.

I have not much more to say regarding your experience, but don't be discouraged. It is my absolute best favorite Italian sweet bread, and a crown you receive when achieved. You may want to read my earlier panettone posts:

http://www.realbakingwithrose.com/2006/11/answering_questions.html#comment-15135

Reply to this      Posted by: Hector | June 9, 2008 2:22 PM #

the bread rose well; been baked and tasted. i love the complexity added to the taste by the sourdough starter.

great morning bread to go with coffee. i didn't add the evaporated milk. she didn't indicate quantity and it tasted great without it.

Reply to this      Posted by: amy | June 7, 2008 7:50 PM #

glad you were able to get there. pls do me a favor - if you do try this recipe, would you please post your experience and results. love to learn from you. thanks so much.

Reply to this      Posted by: amy | June 7, 2008 12:46 PM #

Hi Amy,

I clicked again and it did not come up. Maybe it's a Firefox thing. In any case I managed to get there by changing the slash after the www to a dot as in
www.wildyeastblog.com/2007/12/07/panetonne/

Thanks,

Janina

Reply to this      Posted by: janina | June 7, 2008 10:52 AM #

Hector and Matthew - i am so sorry to let you know that my panetonne did not work out. After more than 3 hours of proofing - in my new proofing box and in the oven (I had 2 loaves) it didn't rise past the 2.5 ht of the paper mold.
So, I decided to finally put it in the oven as it was getting really late last night (took out the last loaf at 11:30pm).

When I took the dough out of the fridge, it was still nice and pillowy. I cut the dough in 2 using my bench knife and then formed 2 boules to put into the paper molds. It seemed OK up to that point. I don't think I deflated it during the process of cutting - visibly it seemd OK. But it just took the longest time to rise.

As a matter of fact, it looked to me as if the dough is softening (as in butter getting soft?). At this point, I was afraid that the butter content is melting but the dough still hasnt even filled the mold.

Would it have been if I divided the dough into 2 before I put it in the fridge overnight?

In addition, it seems as if my prior attempt was also tastier.

Reply to this      Posted by: amy | June 7, 2008 10:17 AM #

Janina - i just clicked on that link and it worked. pls try again.

Reply to this      Posted by: amy | June 7, 2008 10:07 AM #

Hi Amy,

The link to the wild yeast blog doesn't work as written.

Thanks,

Janina

Reply to this      Posted by: janina | June 7, 2008 7:12 AM #

Amy, thanks for the link, I've reviewed the recipe last year, but again, nothing to report. The upside down hanging technique looks interesting.

Reply to this      Posted by: Hector | June 7, 2008 1:40 AM #

Matthew - i just put the raisin, cranberry pecan sourdough dough in my proofing box with the heating pad. we'll see how high the temp gets inside it.

Reply to this      Posted by: amy | June 6, 2008 2:31 PM #

Melinda - put "cream cheese pie crust" into the search box up at the top of this thread and you will get the recipe.

Reply to this      Posted by: Patrincia | June 6, 2008 1:22 PM #

Matthew - sorry i forgot to add the link for the Raisin Walnut Cranberry Sourdough bread:

http://northwestsourdough.wordpress.com/2008/03/16/

Am on the bulk fermentation stage (7 hrs) right now to be followed by overnight refrigeration. I'll keep you posted on how this turns out.

Reply to this      Posted by: amy | June 6, 2008 1:05 PM #

Hector - I used my electric oven without the light on and the temp went over 90 degrees.

Re: Sour Dough Panetonne - I googled this and here's a link to a recipe:
http://www/wildyeastblog.com/2007/12/07/panetonne/

Don't know how it'll turnout although supposedly this is a recipe adapted from the SFBI formula. This involves hanging the panetonne upside down.

If you try it, please let me know how it turns out.

Reply to this      Posted by: amy | June 6, 2008 1:01 PM #

Amy, I have nothing to report yet re sourdough panetonne. I am using Bread Bible generic guidelines for sourdough conversion. The issue I had when I tried it once is that the panettone rose too slowly (more than 24 hours) but it can be due to this new flour I had tested.

I would say, yes, replace the sponge with an active starter freshly fed (a starter that has been refreshed a couple times at room temp).

Reply to this      Posted by: Hector | June 6, 2008 12:07 PM #

'sometimes' I just use my oven as proof box. Leave the oven light on, and that usually brings up the temperature to near 80. My oven has 2 lights. This for the nights when my weather is about 70!

Reply to this      Posted by: Hector | June 6, 2008 12:02 PM #

Matthew - thought i'd send this link on a Raisin Walnut Cranberry Sourdough bread. Figured I can substitute Pecan for Walnuts to make the Pecan-Raisin.
will let you know how it turns out.

Reply to this      Posted by: amy | June 6, 2008 11:38 AM #

It doesn't have to fit in the proof box--that is just how I have mine set up. I think the only "rule" we might have here is not to post recipes under copyright without the author's permission, but I think any baking/cooking topic is certainly open.

Reply to this      Posted by: Matthew | June 6, 2008 10:51 AM #

Thanks Matthew. My heating pad is sort of stiff and too long for my plastic box. I'll get something like you described. Thanks for describing the setup. Eliminates a lot of "re-inventing the wheel" on my end.

I decided to go ahead and bake a Raisin Pecan bread this weekend. I keep thinking about it so I thought I'd go ahead and make it. I'll do a Sourdough version though.

BTW - are we allowed to talk about recipes from other books here? I'm new to blogging and not sure about the rules. If I can[t talk about recipes from other books, is there another way to talk to you guys?

Reply to this      Posted by: amy | June 6, 2008 10:42 AM #