Panettone, or pan dulce as my Argentine mother calls it, is one of my family’s favorite things that I make. For those of you who don’t already know, panettone is the queen of holiday fruit bread. Shaped like a chef’s hat, fragrant and puffy with yeast, sweet with fruits and honey.
My panettone success is thanks entirely to the melding of my two favorite no-knead bread baking books:
Panettone recipe from: “The New Artisan Bread in Five Minutes a Day: The Discovery that Revolutionizes Home Baking,” by Jeff Hertzberg, M.D., and Zoë François
Heavenly Panettone that even my cousin who lives in Italy says is the best she’s ever tasted!
My loaves aren’t cookbook perfect and I never make the exact same twice. All the same, each of the dozens of times I’ve made this, it’s come out divine.
Deviations, substitutions, and notes about what works for me:
- I use Lahey’s baking technique of using a covered pot. For the first half of the baking, I leave the lid on. For the remainder, I take the lid off.
- Instead of a pot like Lahey uses, mine is the ceramic interior and glass lid from my electric crock pot.
- I don’t wrap the baked loaf with fancy printed paper.
- I use parchment paper to line the baking pot.
- Half a recipe works equally great, though leftover baked panettone freezes well.
- Whole wheat flour substitutes nicely for half of the white flour.
- More fruit and/or nuts, less fruit and/or nuts — it’s all delicious!
- For a lighter loaf first measure dry ingredients into a separate bowl, including the dried fruits and nuts. When I tried adding the raisins into the butter as it melted, it made the loaf denser.