recipe reviews for:

Panettone Loaves

“This is the Italian answer to fruitcake. A lovely textured, citrus infused fruitcake or bread that will satiate an appetite for something sweet and delicate to accompany tea or coffee. For this recipe you will need 3 (3 1/4x7 inch baking-safe paper bags. Be sure to use paper bags that are intended for baking. The lunch bags sold in most grocery stores are unsafe to use!”

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Reviewed: Feb. 16, 2012

Superb Panettone! It's light, flakey, buttery and it melts in your mouth. I soaked the rasins/cranberries in warm Amaretto/peach schnapp for few hours. Working with the wet dough, creates a lovely crumb and only used extra flour when handling the (thick batter)dough. I've made Panettone I, which is great and lower in fat; however, this recipe produces another dimension of flavors and texture due to the addition of butter. I used evaporated milk, 1 tsp of salt; produced 2 large Panettone loaves in bundt pans. Thanks for sharing Stephanie!

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3 users found this review helpful

Reviewer:

marljong

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Cooking Level: Expert

Living In: San Mateo, California, USA

Reviewed: Dec. 8, 2011

Wow! Amazing cake. The moment the dough was mixed together...the aroma of the entire kitchen was absolutely divine. I did, however, made some modifications to kick it up a notch *Instead of candied fruits, I used 2 cups total of golden raisins, currants, and cranberries. And I also soaked them in hot marsala wine for 30 min. AMAZING. *Used fresh yeast instead of dried yeast *added 1 1/2 tsp of sea salt *Let dough proof for 5 hours (instead of 2) at the final stage. * Cooked it in a bundt pan so that inside is more evenly cooked

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7 users found this review helpful

Reviewer:

Ray

Reviewed: Jul. 30, 2011

Everyone liked it even though it was overbaked. Will repeat.

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5 users found this review helpful

Reviewer:

Jamie

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Reviewed: May 22, 2011

I will never buy Panettone at a bakery or store again.....this has us spoiled.

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3 users found this review helpful

Reviewer:

EILISH40

Cooking Level: Intermediate

Home Town: Newry, County Down, Northern Ireland, U.K.

Living In: Halifax, Nova Scotia, Canada

Reviewed: Jan. 11, 2011

Absolutely to die for. I put in orange extract instead of vanilla. Like other reviewers, i added in more flour, 1/2 bread flour & 1/2 AP flour. The texture is so light & fluffy. So, so good. I made Panettone 1 the other day & found it a little dryish for my taste. Will make this over & over again,that's for sure. A 10 stars recipe!

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20 users found this review helpful

Reviewer:

Montana

Cooking Level: Intermediate

Home Town: Kuala Lumpur, Kuala Lumpur, Malaysia

Living In: Paris, Île-De-France, France

Reviewed: Jan. 5, 2011

The recipe is great and it was delicious! I added a little bit more flour because the dough was not right. I used King Arthur Bread Flour. My variation: I used 1 cup of candied fruit including raisings, 1/2 cup of walnuts and 1/2 cup of chocolate chips.

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9 users found this review helpful

Reviewer:

Ana

Reviewed: Dec. 10, 2010

My grandma was Italian and we made Panettones every year as a family tradition. This recipe is very close to the one I use. Yes, It need salt 1 1/4 tsp for 4 cups flour. Also the instruction are bit complicated. When I do mine put the flour in the center of the table open the center and add the liquids, yeast and eggs mix a bit with some flour to make a soft dough almost creamy.. Sponge for 30 min. Add the sugar, egg yolks, soften butter, and flavoring like vanilla, zest. Make a soft dough and let double in size. Add the fruits. Put in the mold and do a X cut on top. I use this technique and always turn out great!

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40 users found this review helpful

Reviewer:

Aspy74

Cooking Level: Expert

Reviewed: Dec. 26, 2009

This was my first time making panettone after many many times eating store-bought. And I was very impressed! Tastes just as good as store-bought, plus you can customize the add-ins (I used all raisins, cuz I've never liked candied fruit). I used 2 round cake pans, and it turned out great, albeit a bit the wrong shape!

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13 users found this review helpful

Reviewer:

bobolynn

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

Reviewed: Dec. 6, 2009

great recipe. i baked mine in a 7x3 coffee can and the rest in little panettone molds that i purchase from amazon. you get a bunch for around 8 bucks. They make for a nice presentation. i also added a tsp of salt.

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18 users found this review helpful

Reviewer:

apurpleocean

Cooking Level: Intermediate

Home Town: Grants Pass, Oregon, USA

Living In: San Diego, California, USA

Reviewed: Dec. 4, 2008

I had trouble adding the yest to the milk it seamed to clump on me. I then added the yeast to 1/4 cup water with a little sugar. once it was dissolved I added it to the milk and carried on from there. The bread was to die for.

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14 users found this review helpful