manycookbooks on December 22, 2018

On Dec. 22, 2018, I made the Panettone recipe (pg. 113). The very first instruction is to preheat your oven to 350 degrees. This is ridiculous, as there is a first and second rise for the bread, which total at least 2 hours rising time, maybe longer. So, unless you are using a 19th century wood stove and have to go outside and chop down a few trees first, your oven is going to be sitting empty, wasting electricity for several hours. Secondly, the recipe indicates that the dough (1 loaf), should be placed in a 3 and a half pint (12 inch diameter) souffle dish. This doesn't make sense. 3 and a half pints of dough would barely cover the bottom of a 12 inch diameter dish, unless the dough quadrupled, or more. Secondly, most "standard" souffle dishes are 8" in diameter, and even 10" diameter is stretching it. If you look at the photograph accompanying the recipe, it's easy to see that this was not made in a 3.5 pint/12 inch diameter dish, at least that's how it looks to me.