Samedi 13 octobre 2012
I post you the
recipe for Panettone Bread,
I invite you to watch the video
at the end
of the article.
So here it is, try it and send me
the pictures, I'll post them on my blogs.
The original recipe of Panettone
for candied fruit,
I added golden and black raisins,
chocolate chips to the dough for two reasons:
Jenna-Aicha loves chocolate and also because
I am usually content with myself to use what I have
in my cupboard, I did not
buy candied fruit
just for this bread:) .
So here's an advice, do not waste ingredients
you can substitute one ingredient with another
or even leave it out, it won't affect the recipe.
Panettone bread requires a lot of
fermentation time, that is very
for an excellent
For the mold, as you can
I used a sponge cake mold normal
(I did not buy the special
I use what I have. )
Once the dough placed in the mold, I
should let it
rise 2-3am, I was obligated
leave it overnight because it was very cold
and the dough refused to rise.
Another advise for the cakes and breads in general:
If the cooking time is over and you
noticed that the surface begins to
place a piece of aluminum foil
over and continue cooking, as I did
for this Panettone bread.
Publié dans : bread+ideas