I was like a child, the day before Christmas, checking the blog very half an hour on the first of the month, to see if this month’s Fresh from the Oven challenge had been posted. Eventually I had to leave work and on the 2nd the first thing I did was check in. I was super excited to see it was a recipe for something I have never made, and something I have wanted to try making for quite some time. Thank you Sarah from Maison Cupcake for this great challenge.
I turned to my Larousse Gastronomique for the recipe and just love the story behind the bread (pane):
According to one legend, it is a contraction of pane de Tonio. Tonio, a poor baker from Milan, had a pretty daughter with whom a young nobleman was in love. As she could not be married without a dowry, Tonio provided all the ingredients to make an excellent cake. Tonio made a fortune with his pane and his daughter made a good match.
Sadly, it was a cold and wet day when I made the panettone and it did not rise much as our house was not warm enough. I will make this again in December when hopefully the weather will be better.
© penettone
PANETTONE
From Larousse Gastronomique page 742
ingredients:
3 tablespoons water
50g butter
75g soft brown sugar – I used fructose
300g flour
20g yeast
2 tablespoons raisins – I used dried cherries
50g diced candied citron peel – I used the peel from my Candied Clemengolds
2 egg yolks
method:
preheat the oven to 180° Celsius
place the water, butter and sugar into a saucepan and leave to melt over a low heat on the stove
sift together the flour and the yeast at least 4 times
add the raisins and the citron peel
mix well and then add the egg yolks
slowly pour in the butter mix and mix together with a wooden spoon
when the dough pulls away from the bowl (I had to add a bit more water at this stage) turn out and knead for 2 minutes
place the dough into your mould – I used a coffee tin as I could not find a panetonne mould
using a sharp knife make an incision in the top of a square, with a cross inside it
leave to rise for 30 minutes
bake for 45 minutes
just before the end of the baking time spray some water over the incision to give it a glossy finish
allow to cool in the tin before turning out
Tandy
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Hi Tandy, your panettone looks much better than mine! I searched all my Italian cookbooks for a recipe, never thought of looking in the Larousse!
I use my Larousse first which kind of negates all the other recipe books I own
Your panettone looks gorgeous, even if you say it didn’t rise as much as you’d have liked, I’d happily polish it off! Really sorry I didn’t manage to make mine in time for the round up, but looking forward to the December challenge.
thanks Kate – I am looking forward to the December challenge as well
Yours looks so festive. Love the fruit bits inside. Handsome Panettone indeed.
thanks so much Anita
Thank you for taking part your panettone looks beautiful.
thanks so much! I loved making it – and eating it of course
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wow…I’m so impressed! And you used a coffee can?!! I BUY these all thru the holidays using for desserts, breakfasts and snacks! I always thought I would need those special papers and special baking tins, but look at you! Very creative and very lovely bread. I really must try to make this on my own!! Thanks so much for sharing this!!
the coffee can was an inspiration and at least it will get a second use for Dave’s espresso
I am bowled over by this and am determined to make one for Christmas. We always have panettone for Christmas morning breakfast with caffelatte and my parents are coming to spend their first Christmas with us in Spain. We´re planning a mixture of all our traditions – English, Spanish and Italian and I know they would be amazed if I presented them with home made panettone. Ooh…I´m excited now!
wow, how amazing – we usually have an Italian influenced Christmas! I am looking forward to ‘sharing’ yours with you
This makes me think of Christmas! My mom always makes Stollen, which I think is pretty similar, in terms of candied fruit in bread. And deliciousness.Definitely excited for Stollen season to get here…
Being of German descent, stollen is also a Christmas treat – I shall have to make some this year
I look forward to seeing a post on it if you do!
for sure I will do a post
i ate this like mad one christmas in rome.. I hope i can make this, it will be a perfect christmas cake for me to make.. c
I just read it again and yes, I think i can do it.. tandy you are a star!
Please let me know how it works out Celi!
When we were in Rome for our honeymoon the Italians were complaining as to how expensive the panetonne had got since the introduction of the Euro
What an informative post, and the recipe seems simple enough.
it is so easy to make Usha
Wow, that looks spectacular!
thanks!
I have never had this, I always see it in the store during the holiday season. It looks very good!
it is so expensive here and so cheap to make so I will do it again
I have good memories of Panettone from when we lived in London and seemed to be surrounded by Italian delis and restaurants. Haven’t seen one for a long time now. It’s worth remembering that they make a wonderful base to a good bread and butter pudding.
I was thinking along the same lines and will do that for sure
I never thought it was this easy!
Yummy looking!
Hope you are doing well!!
and they are so expensive here – I am good thanks, and hope you are too
Wow, I never realised there were so few ingredients in a Panettone, must make one soon. Lovely story, would like to believe this version.
Mandy
I think it must be the real version
Mmmm – looks good to me. Popped over to your candied fruit page too – really gorgeous.
thanks Sally – I knew when you did your candied peeled recipe there was a reason:)