Recipe: Easy Panettone + Podcast

da-AL
3 min readDec 30, 2022
Photo of panettone and daffodil by Ksenia Chernaya on Pexels.com

Did you know Happiness Between Tails is also a podcast? Check it out at AnchorFM! There you’ll find links to subscribe, hear, and share episodes via most any platform, from Spotify and Apple Podcasts, to Google Podcasts and Pocket Casts, along with RadioPublic and Castbox and Stitcher and more, plus an RSS feed. The full list of 50+ places is at LinkTree.

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.

Then bake your Panettone this way…

Bake it covered, inside a heat-resistant pot and lid, such as a dutch oven or the insert and lid to a crock pot. Here the gist in someone else’s video for a baking different type of bread. I was inspired to do it that way after reading “My Bread: The Revolutionary No-Work, No-Knead Method,” by Jim Lahey. Some time ago, I blogged about using his book.

Hey, when a cousin visited from Italy, she said it was the best she ever tasted!

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