It's Christmas in July this week. I made Panettone, an Italian Christmas bread. It's the first bread I've made with the wild yeast starter I've been cultivating. It is studded with dried fruit and slivered almonds.
I filled up both of my muffin tins with rolls of panettone. I had enough dough left over to make a small loaf with a 3 cup pyrex bowl. It makes for a cute loaf.
I'm particularly excited about panettone because it will keep for up to two weeks. I am used to bread that is best eaten within two days of baking and I am looking forward to not rushing through a loaf.