Our family absolutely adores Panettone and this year, I thought I would make it my mission to bake them for us, rather than buying. After a few failed attempts (someone else’s recipe), I realized the best recipe was right on my bookshelf so I took out the Bread Bible and got to work.
I followed Rose’s recipe closely and weighed everything. I used the European Citrus Peel from KA flour, golden raisins and craisins (because we love them) and used KA AP flour. I also used Plugra butter. I did not have chestnuts on hand and since my MIL cannot eat nuts I decided not to include them.
I only had small panettone papers and so I used a souffle dish that I attempted to put a collar on and then finished baking in it. The final product looked, smelled and tasted delicious. However, I still didn’t have that nice billowy bread that I was so hoping for.
Any suggestions for what I might try differently next time? Oh yes, I’ve not given up. I know I can achieve the ultimate panettone with Rose’s recipe and meticulous instruction. I know it’s me, I’m just not sure what I did.
Thanks in advance,