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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50 users found this review helpful

Reviewer:

luv2cook

Cooking Level: Intermediate

Home Town: Raleigh, North Carolina, USA

Living In: Bel Air, Maryland, USA

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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4 users found this review helpful

Reviewer:

Wi11iam

Cooking Level: Intermediate

Living In: Royal Oak, Michigan, USA

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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2 users found this review helpful

Reviewer:

Keilypie

Cooking Level: Expert

Living In: Richmond, California, USA

Reviewed: May 28, 2006

Me and my aunt tried this, and it came out FABULOUS!!! The entire family devoured it, and it was very easy to make, and to eat as well. However, next time I might add a little more sugar then called for, and I might add a little tip of honey, so as my uncle suggested. Overall, I think it is now a favorite in my family, and will be made very often!!!

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25 users found this review helpful

Reviewer:

AMIRAH

Cooking Level: Intermediate

Living In: Pembroke Pines, Florida, USA

Reviewed: Mar. 12, 2006

Very good start for my first attempt. 15 mins after taken out of the oven, half of the bread is gone! It's a pleasure to eat it on it's own while it's still warm.

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3 users found this review helpful

Reviewer:

Nana Sidek

Cooking Level: Expert

Home Town: Singapore, Central Region, Singapore

Living In: Jurong West, West Region, Singapore

Reviewed: Jan. 20, 2006

Really good and the recipe is very easy! I made at least 10 of these during the holiday season. I like it with more fruit so I've also used dried cranberries and golden and regular raisins. I have also added orange zest in addition to the lemon zest.

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39 users found this review helpful

Reviewer:

anna from NJ

Reviewed: Dec. 17, 2005

This bread turned out beautifully. Ialso added some dried cherries and it was delicious. I would watch the time, mine was done early. Will definitely make again. Thanks!!!

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3 users found this review helpful

Reviewer:

Mamatino

Reviewed: Nov. 26, 2005

This was a fantastic recipe! I used 5 1/2 cups of flour, and instead of the dried raisins and currants I used candied fruit (fruit-cake fruit). It was the BEST recipe for Panettone I have ever had! Tante Grazie, que benissimo!

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86 users found this review helpful

Reviewer:

Detective Abe, RN

Cooking Level: Expert

Living In: Elk Grove, California, USA

Reviewed: Dec. 21, 2004

Great bread. We make it every Christmas but my husband adds extra lemon zest. He also bakes it in an eight inch cake pan with the sides walled up with parchment paper.

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5 users found this review helpful

Reviewer:

JPETROTTA

Reviewed: Dec. 20, 2004

I love this bread. I used to buy it every Christmas in Brazil where it's also kind of a tradition to have Panettone for the holidays. I wish I had the recipe for the "chocottone".. it's like pannetone, but instead of dried fruits, it's with chocolate chips and chocolate topping. Thanks for the recipe!

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4 users found this review helpful