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Panettone Loaves

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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