Comments on: Thinking outside the (blue) box: homemade panettone

By: sara

sara — Sun, 01 Nov 2009 15:31:04 +0000

supper i love seand for me recipe

By: Vladimir

Vladimir — Fri, 02 Jan 2009 02:24:16 +0000

Great recipe. I noticed your dried fruit blend contains sulfur dioxide; does it inhibit yeast growth? I’m pretty sure potassium sorbate does, as far as preservatives go.

Nah, it’s fine. Plus you knead it in after the first rise, which gives the yeast a good chance to get going anyway… If you have problems with sulfured fruits, though, we also offer unsulfured; individually, not blended. PJH

By: Umbriago

Umbriago — Sun, 28 Dec 2008 23:52:55 +0000

I really appreciated all the comments and the Pannetone looks much
nicer than my breadmachine recipe. But, I’ve looked up and down this
page and for the life of me couldn’t find your recipe. What did I miss?

Hi - Click on the recipe at the very end of the photos. Or click on it here. Enjoy! - PJH

By: Tyler

Tyler — Fri, 26 Dec 2008 02:08:29 +0000

PJ, No I wish I had used KA’s fruit cake blend, it looked so much more edible than what I had used. But time was short and there was no way it could have gotten to us in time, so I used the local grocer’s brand fruit cake mix. Thankfully it turned out OK and was a hit at the family Christmas get together. I couldn’t have done it without all the great photos and easy to follow instructions. Thanks!
P.S. - we got that standup mixer today, now to find a suitable recipe!

Great, Tyler, glad it worked out for you -PJH

By: Jonathan

Jonathan — Thu, 25 Dec 2008 13:44:32 +0000

I saw this recipe and wanted to try it for the holidays. The first time I tried it, I didn’t have the right pan - used a smallish bundt pan and the dough rose way up over the top so there was no more hole in the middle. It looked ugly, but tasted great. I used a tube pan on the second try and the loaf came out perfect. Even though the recipe calls for 2-hour rising time, mine rose much faster, so it helps to check often. I was very successful in using my bread machine for combining all the ingredients up to the mixing in of the fruit. I found this pretty easy to do by hand. I soaked my dried fruit in a bit of limoncello overnight and then dusted with flour before mixing in. I also put a light lemon glaze on top to decorate the loaf.

Jonathan, like the Limoncello idea, and the glaze - thanks! PJH

By: Tyler

Tyler — Thu, 25 Dec 2008 04:15:30 +0000

This recipe was a blast to make (we’ll see how it turns out as it’s baking right now, fingers crossed). I had to make two separate attempts at the biga since I wasn’t too confident with the first…until I saw the second. I went the bread machine route since I don’t have a big mixer yet, though my wife has it on her Christmas wish list, and it was on our wedding registry, and every birthday wish list.
My only concern was using the pre-packaged fruit cake fruit mix since it seemed a little sticky and heavy in the water and sugar content. The dough did rise very well though. Could this be a problem?

Interesting the fruitcake blend was heavy and sticky. It should be pretty dry and free-flowing. Did you get it from us and was it “our favorite fruit blend” item 1482? Because if so, I’d like to know so I can check it out in the warehouse… Hey, so long as the panettone rose, though, you’re all set. ENJOY! - PJH

By: Daphne

Daphne — Wed, 24 Dec 2008 18:32:05 +0000

Panettone is a Christmas tradition in our family (we always have it for breakfast) so I was thrilled to find this recipe. I’ve already made three, for us and also for friends. I’m still figuring out the biga, but it’s definitely improving, and everyone has liked the finished panettone so far! For mixing, I use my big Bosch with a dough hook. And for the fruit, I put together a mix of currants, dried cranberries, chopped apricots, and golden raisins. This will make a special holiday breakfast and I thank you for the excellent instructions and clear, helpful pictures.

Glad it’s working well for you, Daphne. Keep experimenting - the journey is just as important as the destination. Cheers - PJH

By: Connie

Connie — Sun, 21 Dec 2008 22:40:06 +0000

Thanks, next question….I am baking the traditional way, so do I butter the paper mold before I put the dough in for the final rise and do I put the paper mold in a pan?
Thanks Again!

Yes, Connie, grease the paper mold (non-stick vegetable oil spray is better than butter), but no need to put it into an additional pan. PJH

By: Connie

Connie — Sun, 21 Dec 2008 19:53:28 +0000

Good Afternoon,
Had some problems with my biga, but I will make first attempt anyway. (I am preparing a new one and it already looks much better). I am using a bread machine for this first one and when do I put the fruit in, when the machine calls for it or after the dough is all kneaded? Thanks!

Hi Connie - put the fruit in after the dough cycle is complete - that is, after it’s risen. If you want to use the bread machine to knead the fruit in, just re-start the dough cycle, and let it knead till the fruit is incorporated. PJH

By: Connie

Connie — Sat, 20 Dec 2008 22:51:00 +0000

I am attempting my first panettone from your recipe. Do I have to cover the biga overnight and what is considered room temp. My kitchen is pretty chiily. Should I put it down in the basement? Thanks!

Yes, cover the biga. And your biga would be happiest at around 68°F, but if it’s colder than that, just let it rise longer. The cooler the area, the longer the rise. It should just look nice and bubbly and expanded when it’s ready, no matter how long that takes. You can also choose to use more yeast, say 1/8 teaspoon; that’ll speed it up in a cold area. Good luck with your first panettone, Connie - PJH