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.
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2 comments:
Nice looking Panettone! I was really excited for everyone that got it the first time, since I sort of messed it up.
It will keep longer because of the sourdough. That's how they make German Bread last without preservatives.
I liked this one because I also had my sourdough ready by then. I actually made it twice because I burnt the first one.
I've only seen Panettone in big fat loves - those little ones are adorable (and much easier for portion control I'd think!).
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