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My Panettone Baking Adventures: Part Dos (Two)

By now, you’re probably wondering how that famous panettone turned out. You’ve been sitting on the edge of your seat for the past couple days, idly biting your nails and counting the hours down to the very last second until the outcome was unveiled (Please, just indulge me for a second, ‘kay?). Fear no more, because I present to you…

Panettone!

She was golden and crispy on top and I loved the way it cracked away from itself — very rustic.

And the inside?

A slice of panettone. With fork.

Soft. And the mixed dried fruit were plump and flavorful from the sloshing of Disaronno amaretto earlier.

By all appearances, you would think that this was the tastiest homemade panettone you’ve ever had, right?

Wrong.

For starters, the panettone didn’t rise the way I wanted it to. It’s supposed to be tall and sort of flowing out from the paper mold. Mine did not.

Also, in one of my not-so-genius moments, I decided to use cake flour instead of all-purpose flour in an attempt to keep the bread moist. Well…it was definitely moist. Too moist. The whole thing basically broke apart the second I lifted a slice onto a plate. They looked like tiny little fluffs of I-don’t-know-what. Using my fingers, I plucked them up like fur balls and pretended I was eating cotton candy. Imagining that seemed to numb the pain momentarily.

My other fail was not adding enough vanilla and citrus extracts; or in my case — fiori di sicilia, an Italian blend of vanilla and citrus extract used to perfume panettone. I had heard it was quite strong so I only put a smidge into the dough thinking it would be enough. Not the case. The panettone could have used at least another couple teaspoons of it. If not, more.

My challenge this weekend is to make it right without the mess-ups. When it’s ready, I’ll share my recipe. But until then, check out the panettone recipe at Artisan Bread in Five Minutes a Day. My recipe is loosely based around theirs and others I researched online.

Keep your fingers crossed! I’m hoping this is a success!

XO,

Steph

Steph - Hey Natalie,

It truly was quite the experience. I can’t imagine how people can make it the traditional way where it takes days and days. :-p

Natalie - I had nightmares with Panettone too ! I twice tried to make it before Christmas and both times my electric went off half way through cooking it!! It tasted great just looked more like a giant tea cake or fruit loaf. It didn’t rise enough and wasn’t light & airy like proper Panettones. I’m glad its not just me!!

Steph - Vicki,

I know, this stuff is kinda hard to make. :-p At this point, I’ve made it so many times it’s coming out my ears. Oh, boy.

Steph - Rita,

I know. I’m the same way with you and chestnuts! :-p We’re so funny! I saw some mini panettone at the market this weekend and now I want to make smaller ones! Oh my gosh, it’s a disease — this panettone-making craze.

Rita - You know what? My friend gave me a delicious panettone as a present, one of those panettoni sold in a very special shop. It was delicious and… I thought of you! I always think of you when I see a panettone and panettoni are everywhere here!!!

Vicki @ Wilde in the Kitchen - It looks so pretty, sorry it didn’t rise! I’ve heard many a story of panettone misbehaving. I’d love to try it, just have to find a recipe that works well!

Chef Dennis - Steph

your panettone had such promise, I bet it was still delicious! I have wanted to make one for so long but never had the nerve to try it…..
I love that bread site, I’ll check for that recipe
Cheers
Dennis

Steph - Wow, I am impressed with your Spanish vernacular. That makes sense, right? Sometimes I say big words to make me look cool. It’s all about image. :p

fooddreamer - It does look wonderful, I am sorry to hear that it wasn’t perfect. You know, you didn’t have to confess it to the blogging world, you could have posted those pics and said it was perfect and we would all have believed you 😉
So, I will be curious to see what happens with round three (tres).

Steph - That’s true. I’m making a batch today, let it sit overnight, and baking it for breakfast tomorrow morning. Excited!

Island Vittles - no pressure, no judgments…only love…and you can always make more pannetone bread pudding, right? Theresa

Steph - Chelsea,

Thanks for your support! Gosh, the pressure is on now! What happens if it comes out even worse? Oh dear…

Good thing I have plenty of wine stocked up in my wine cooler. :-p

Sprinkles of Parsley - You fooled me with that beautiful picture!! It looks so delicious I want to take a bite out of my computer screen! Too bad it didn’t go as well as you’d hoped… better luck this weekend! I’m pulling for you!!

Steph - I was seriously considering not doing it because of all the horror stories I had heard online. But, I said, “screw it,” and dove right in. What’s the worst thing that can happen? LOL

sippitysup - Marvelous job.I have avoided panettone because I though too hard”, but hmmm… you have me wondering. GREG

Steph - Kim,

I’m quickly learning that. But, I’m determined. I’ve always wanted to conquer my fear of baking. :-p

Kim - this looks tasty! *o* baking is tough, it’s like a science project

steph@nie - How many days was it built in? Just so I can get an idea how much time I have. :-p

Rita - Don’t worry, Steph! Rome wasn’t built in a day!!! We’re all with you!! Go Stephanie go!!

steph@nie - Hm. Exactly what kind of deal with the devil are you talking about? Depending on the nature of it, I could be swayed. LOL

But, no I hear yah. There were so many recipes I researched on traditional Italian panettone where you had to tend to the dough over the course of several days. Crazy stuff. This is what I get for trying to take short cut I guess.

Joanne - For what it’s worth, I have NEVER seen a food blogger successfully make pannettone. Ever. I’ve become convinced that you need to make a deal with the devil before you can make it right. And only Italians are crazy enough to do it. Good luck with your next try though! Can’t wait to hear how it goes!

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