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

Where’s the full recipe - why can I only see the ingredients?

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

  • carlenedrake on December 14, 2015

    I loved this recipe. I split the dough into four loaves and used the 5.25 inch paper Panettone molds and it did not rise over the top of the mold. I think I'll try splitting it into three loaves for that size next time. I have the 1985 edition of the book and some of "grams" information is not correct. I followed the "volume" measurements and calculated the "grams" using the King Arthur Flour Master Weight Chart and had excellent results. I also added the "Almond Glaze" that Marcellina of the blog "Marcellina in Cucina" posted on December 27, 2012. The glaze added a really nice touch.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.