Christmas bread of Milan (Panettone) from The Italian Baker, Revised Edition: The Classic Tastes of the Italian Countryside--Its Breads, Pizza, Focaccia, Cakes, Pastries, and Cookies by Carol Field

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • chawkins on February 21, 2024

    I really liked this. It was much better than the only other panettone I've ever made, the overnight one from the KA website. It needed an extra 10 minutes of bake time for me and I put a tin foil over it for that last 10 minutes as it was already quite dark on the surface. It tasted very much like stored brought ones. I did not butter my paper mold as that was advised on most other recipes for paper mold; may be she meant that for people using coffee tin for this. I like the way she incorporated the filling ingredients into the dough so that none of them appeared on the surface and got burnt during baking, even though a few did pop out through the scoring on the top. Also her instruction to cool the panettone sideways on a pillow worked real well as shown in the photograph, there was no collapsing. I made half of the recipe and baked in a 6-inch diameter paper mold.

  • veronicafrance on December 21, 2017

    I baked this again, with longer rises (including an overnight rise in the fridge), and it was a bit better, but getting it baked through without burning the outside is still problematic. I think my next step is going to be making half-sized ones in coffee tins ... Regarding the overnight rise, because of all the butter I think it would be better to do it at cool room temperature so the butter doesn't harden.

  • veronicafrance on November 30, 2017

    I've found most recipes in this book quick and easy, but this one isn't! It's a very involved process with several stages and long rises. I started at 10 a.m. and got the panettone out of the oven almost twelve hours later. Verdict: it is pleasant enough in a brioche-like way, but not as light and airy as it should be. And the crust got overbrowned while I tried to get the middle done. Maybe my mould was a little too big for the amount of mixture (as usual with this book I did half quantity). She does warn you that a too-wide mould will result in the panettone not being tall enough. And perhaps it could have been proved (even) longer on the final 2-hour rise. I will try again! Cook at a lower temperature next time too I think.

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