Comments on: Panettone a la Sister

By: sister

sister — Sun, 12 Dec 2010 13:35:07 +0000

I doubt if any one reading this blog has tried to make this pannetone. There are many other more detailed explanations and recipes on the net, including how to make a “sweet biga” or sweet preferment that is not allowed to go acidic by feeding it every 4 hrs. for 2 days, best left to intense panettone makers, or a bakery.
This recipe is actually a very simplified version for the home baker. I would recommend that you reduce the yeast to one packet only and start with one cup water and 11/2 c. flour, (about 1/4 the total amount)and feed the sponge three times, every 6 hours with an additional 1/4 of the total amount until you have a very lively sponge, done this way you do not have to refrigerate the dough if your kitchen is between 60-70 F.
There are plenty of cheap panettones in the stores, sealed and zapped for endless shelf life. A home made pannetone will stay fresh for only a few days and is best frozen if you want to keep it. If anyone has attempted to make a pannetone please tell us about your experience!

By: sister

sister — Mon, 06 Dec 2010 11:17:58 +0000

If you have patience you can reduce the yeast to 2 packets or 41/2 tsp. dry yeast, longer slow rise improves the texture and flavour. Some panettone bakers stretch the process over 2 1/2 days, refrigerating the dough each time in a warm kitchen. Most important rise to watch in the one after forming the dough and placing it in the molds before baking. Do not allow to under or over rise. Dough will be a little over twice the original size, light and spongy and ready for baking.

By: sister

sister — Fri, 08 Jan 2010 03:18:58 +0000

Mia, Rum is the best liquid for soaking the fruit to make it tender without an overpowering after taste. Milanese pannetone is usually made with rum. If you cannot find golden raisins dark raisins are okay. You should be able to find all the other ingredients in the Phil. You may have to make the candied orange and lemon peels but that should be no problem.

By: mia

mia — Fri, 18 Dec 2009 23:25:08 +0000

im sooo kilig to find this recipe from your site this time. i remember way back when i was craving hard for this bread but couldn’t trust other recipes on the net. my hunch is i’ll just waste time, effort and money. so i searched here but that time you had none. that explains the kilig factor.daghan salamat kaayo! in addition, is rum the best liquor for this bread? would you know what milanese use in an authentic pannetone?

By: sister

sister — Thu, 15 Jan 2009 10:40:37 +0000

Panettone is traditionally made with a natural starter, or biga, usually several years old and fed devotedly every day. But that is only practical for those who make bread every day. An artisanal bakery might be willing to share a piece with you. Using dry yeast is more practical for the occasional baker- it is less delicate in flavour than a biga but nevertheless makes a beautiful and delicious panettone.