Thanks so much! I am so glad it worked for you as it does for me every time!:)
]]>Thanks for bringing this to my attention; it was missing from the recipe card but mentioned in the description. I hope you gave it a go and everything turned up nicely:)
]]>Doesn’t include any sugar or it was missing from the recipe?
]]>Thank you for giving it a try, I hope the result was excellent!:) I always say that baking is biochemistry in the kitchen. This means proportion is the golden rule and other factors (such as temperature, for instance) will have an effect on the final product. For a richer taste, I would probably experiment with the extras – for flavours more than texture. This is the reason I improvise with dry fruits each year, depending on what I have ready for other festive recipes, such as my mince pies (you can check the recipe here: https://theworldisanoyster.com/the-most-mouth-watering-christmas-treats-british-mince-pies/). Butter would probably make it richer, but this is just my logic, I haven’t tried it! If you do, please let me know how it goes!
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I’ve just made pannetone, following your recipe. I’ve been searching for a bread-maker recipe and yours seemed the simplest and best-regarded. We were given a beautiful one last Christmas, our first experience of pannetone, and were quite taken by it, which set me searching . The recipe, as you say, is very involved: https://www.chiostrodisaronno.it/en/c/traditional-recipes/9-panettone.
In your experience, what would make it richer; extra butter or eggs? ]]>
What a wonderful recipe! Anyone with a bread maker should make it. ]]>
I use the metric system and, from these quantities, I usually get about one-kilogram Panettone loaf. Converted, it would be about 2.2 pounds. I hope this helps:)
]]>Yummy bread. Thanks for sharing it! ]]>