I got into baking mode late in 2008 due to my little thumb injury. However once I got going, I did get a bit adventurous and decided it was worth trying to bake bread again.
As you can see from the picture above, I baked the Italian festive bread: a pannettone. I baked it old fashioned style ie without the commercial high fluted pannettone moulds that give it its characteristic shape and incredible lightness. Since I lacked that mould, I simply used whatever came to hand in my kitchen which is pretty much how your average Italian housewife would have done it before the advent of that famous mould and the commercially baked ones.
The result: a flatter, slightly more dense bread but still a great texture and taste with the little orange peel bits and zest. I also ran out of lemons so no lemon zest but being it still worked very well with orange substitute. It does take a while as most breads do with 2 risings but is otherwise reasonably easy to make and very rewarding to eat. The rapidity with which the two pannetones disappeared was clear testament to its tastiness.
1 comment:
One important criteria for inclusion of recipes in my book is that I must taste the finished product.... *hint hint*
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