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Panettone 2 – The Yeasted Version

06 Sunday Dec 2015

Posted by Euan in Beautiful Bread, Bread, Breadmaking Techniques, Enriched Dough, Italian, Uncategorized

≈ 2 Comments

Tags

Panettone, simili, sisters, sorelle, yeast

Yeasted Panettone baked in tins

This is a version of my recipe for naturally leavened Panettone, adapted to use brewer’s yeast instead of a sourdough starter. Unlike that recipe, which requires several days in the making, this one can be made in a day. I would suggest you pick a day when you know you will be around to intervene at the various stages of the bake. I also suggest that you start early. It should only take about 8-10 hours from start to finish, but a numbers of factors could cause this to vary.

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© Euan Greig www.signorbiscotti.com 2011-2015
Please seek my permission before reproducing any images or recipes from this blog.

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