Reviewed: Dec. 23, 2009

I would recommend adding the extra sugar...it tastes just like plain bread with dried fruit inside. I also cooked it for 45 minutes, but it turned out a little hard and dry. I should have been watching it more carefully...but still, maybe the instructions should say 35-40 minutes?

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susu

Cooking Level: Beginning

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Reviewed: Dec. 20, 2009

I have always wanted to try this bread but the recipes I looked at were very complicated. This one was perfect. I added more fruit and the zest of one orange as per my personal preference but otherwise I followed the recipe exactly. I baked it in a oval casserole dish and it was done in about 30 minutes. I think a regular bread pan would definitely be to small for this. Brushing the melted butter on the top before baking results in a browner, softer crust so if you don't like that you should omit that step. The taste and texture of the end result reminds me of Easter bread, which my family loves. Great recipe, give it a try and you won't be disappointed.

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LaurenM1

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Reviewed: Nov. 22, 2009

This bread is tasty but not quite the texture of pannettone as I know it from the colorful boxes put out on the shelves every year. I used whole milk greek yogurt (thicker!) and 1/2 cup sugar. I also added a full tablespoon of grated orange zest 1.5 tsp of vanilla instead of 1 tsp. I used a mix of dried apricots, raisins and currants. Next time I will add more fruit as the bread is kind of big and "fruit sparse" after it is baked. Making these modifications yielded a bread that smelled and tasted like panettone with more of a dense bread texture. Will make again.

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JCAFELD

Cooking Level: Intermediate

Home Town: North Canton, Ohio, USA

Living In: Morgan Hill, California, USA

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Reviewed: May 8, 2009

To really punch up the flavor, I added an extra 1/4 C of sugar, and the zest of an entire large orange, in addition to the lemon zest called for. I also substituted chopped dried apricots for the raisins and currants, because Starbucks used to have Apricot Panettone and we adored it. Next time I make it I will also add an additional tsp of vanilla (to make 2 tsp total). I will definitely make this again - it was excellent.

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Melissa

Cooking Level: Intermediate

Living In: Riverside, California, USA

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Reviewed: Apr. 25, 2009

The recipe for the dough itself is right on spot. For some it does not taste sweet enough, you can double the sugar if you want. I plan to keep the dough recipe and vary the type of filling such as walnut crumbs with rum and cocoa.

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Vlad

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Reviewed: Feb. 25, 2009

Excellent recipe! This bread is not very sweet, but it has a great texture.

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Nour

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Reviewed: Jan. 13, 2009

Very simple to make; sweet and moist. Delicious as a breakfast bread toasted with some butter and honey. The only thing I would do differently is cut down on the amount of lemon zest. The lemon flavor and aroma was a little overwhelming.

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Sheba

Cooking Level: Beginning

Home Town: Festus, Missouri, USA

Living In: Fenton, Missouri, USA

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Reviewed: Dec. 30, 2008

Very nice Panettone. Even works well in muffin tins.

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SKYSBLUE

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Reviewed: Dec. 24, 2008

This was great! Although it didn't cook all the way in the middle. I had to keep it in longer. To kick it up a notch: Slice warm and drizzle with honey and then top with Hagen Diaz black walnut ice cream. So worth all the calories!!

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Melina

Cooking Level: Expert

Home Town: Miami, Florida, USA

Living In: Atascadero, California, USA

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Reviewed: Nov. 29, 2008

I gave this recipe four stars because while it was good, it was not was I expected nor what I initially intended to make. The recipe was very easy to follow and the dough was easy to work. The end product however was much drier than I had interperted it to be from other reviewers and it had all of the sweetness (maybe even less) of regular bread. I will make it again with a few adjustments on my part, and hopefully something a little more dessert-breadish.

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Kimberly

Cooking Level: Intermediate

Living In: Las Cruces, New Mexico, USA

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Reviewed: Nov. 22, 2008

I LOVE Panettone and was excited to try to this recipe. It turned out great! I followed the recipe, but instead of currant and raisins I added chocolate chips for the most perfect Chocottone!

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SpanielLover

Cooking Level: Intermediate

Living In: Encinitas, California, USA

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Reviewed: Apr. 6, 2008

Very tasty and very good instructions., Moe

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Maureen Auger

Cooking Level: Expert

Living In: Edmonton, Alberta, Canada

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Reviewed: Dec. 22, 2007

I wish I would have read all of the reviews before I made this bread. The texture is great and I found it easy to make, but it doesn't have much flavor. If I try it again, I'll add honey or extra sugar like other have suggested. I replaced the currents with dried cranberries. The bites with the dried fruit in them are quite nice.

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HeatherW

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Reviewed: Dec. 21, 2007

Excellent! I made 10 small Panettone (muffin pan). No need to put parchemin paper around the moulds. I will double the amount of fruit next time. :)

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cammu

Cooking Level: Intermediate

Living In: Granby, Quebec, Canada

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Reviewed: Nov. 14, 2007

okay but was missing something. I think I may try it again using candied orange peels and more raisins. I did love the lemon zest and I bet it would be good with orange zest too. Thanks!

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hotmama

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Reviewed: Aug. 27, 2007

Tasty - I agree that it could be sweeter. I forgot to add the extra sugar.

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Mr Kitty

Cooking Level: Intermediate

Living In: Brisbane, Queensland, Australia

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Reviewed: Feb. 22, 2007

This was a fantastic recipe. I read the reviews before baking so I doubled the sugar to 1/2 c. and it was perfect. Also, when I got mine out of the oven i brushed some remaining butter that was mixed with a little honey over the top. Soaked in and it gave a beautiful, shiny crust. Thanks for the great recipe, this will become a tradition at my house....

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tluse

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Reviewed: Jan. 1, 2007

Great low sodium recipe! I increased the sugar to 1/3 cup and the fruits to a total of 3/4 cup. I then soaked the raisins and currents in triple sec (about 1 tbsp) and microwaved it briefly to speed up the absorption. I recommend letting it rest for a few hours prior to use. Delicious low fat & low sodium gift for those who can't enjoy the usual holiday excess. Oh yes, I also ended up using quite a bit more flour (5-6 cups) to get a workable dough. But it's important to keep the dough slightly sticky so that the bread doesn't come out too dry. BTW, this stuff makes super French toast when dipped in the usual egg/milk mixture with a touch of vanilla. Very nice!

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luv2cook

Cooking Level: Intermediate

Home Town: Raleigh, North Carolina, USA

Living In: Bel Air, Maryland, USA

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Reviewed: Dec. 15, 2006

First attempt at preparing a yeast bread,found it simple and easy to make the panettone with suggestions from others. Panettoni had delicate flavor and excellent texture. Will make again and frequently.

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Wi11iam

Cooking Level: Intermediate

Living In: Royal Oak, Michigan, USA

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Reviewed: Dec. 2, 2006

This was fun to make. I don't have a lot of experience with baking yeast breads. I was trying to replicate this fabulous tropical fruit panettone I bought last year, as it was very expensive. I replaced the currants and raisins with diced dried mango. Unfortunately, it did not come close to what I bought. It's a nice bread, but it does not have the heavenly tender texture that panettone should have. Oddly enough, I agree that it needs more sugar. I'm usually one who reduces the amount of sugar in a recipe. Also, I added 1 1/2 tablespoons of lemon and orange zest and I could barely taste it. I'm sure that it will make a tasty peanut butter and jelly sandwich. But it was not what I was looking for.

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