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Panettone, or pan dulce as my Argentine mother calls it, is no longer just for holidays! Moreover, in my home, its one of my family’s favorite desserts that I make. For anyone who has yet to become acquainted with panettone, the cake-fluffy queen of usually dense fruit breads. Tradition calls for them to balloon at the top akin to chef’s hats. Mine are freeform, same the novels I’m working to make into podcasts. Fragrant and puffy with yeast, they’re a decadence of eggs, butter, fruits, and honey that can be enjoyed for breakfast, afternoon tea, and an anytime dessert.
Whatever panettone success I’ve enjoyed is thanks to the melding of these two great no-knead bread baking books…
First mix your ingredients…
Use the panettone easy recipe here from “The New Artisan Bread in Five Minutes a Day: The Discovery that Revolutionizes Home Baking,” by Jeff Hertzberg, M.D., and Zoë François. By the way, I’ve also blogged a detailed review about the book.
