Panettone (Italian Christmas Bread)
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Date: 2019-07-25
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Comments and reviews: 9
CraftsAndMore315
Hi Chef John, I have a Food Wish? I was watching your Chicken Piccata video as well as your Chicken Marsala video. I was wondering if you would be willing to do a video on cooking with wine? I have watched some other Piccatta and Marsala (Chicken) videos and some people use white wine, some people use sherry, port wine has been mentioned, then we have this Marsala wine and there is dry and sweet supposedly. Uhhh? It's confusing. Could you (would you) be willing to do a video and talk with us about using wines in cooking and how they should be used and what goes with what and why, etc. Please do this video as if you are talking to wine cooking kindergarteners who know nothing about this (people like me? :-) Thank you. Christine. Sorry about this comment not having anything to do with Panettone. I just decided to post it on your most recent video which is this one? :-) You know how you did a video with us on different salts (kosher vs. regular, etc, maybe you could do a wine video like that, and just talk to us about the different wines and their tastes, etc? Thank you again. :-) Oh P. S. Happy New Year (today is 1/1/18): -)
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Hi Chef John, I have a Food Wish? I was watching your Chicken Piccata video as well as your Chicken Marsala video. I was wondering if you would be willing to do a video on cooking with wine? I have watched some other Piccatta and Marsala (Chicken) videos and some people use white wine, some people use sherry, port wine has been mentioned, then we have this Marsala wine and there is dry and sweet supposedly. Uhhh? It's confusing. Could you (would you) be willing to do a video and talk with us about using wines in cooking and how they should be used and what goes with what and why, etc. Please do this video as if you are talking to wine cooking kindergarteners who know nothing about this (people like me? :-) Thank you. Christine. Sorry about this comment not having anything to do with Panettone. I just decided to post it on your most recent video which is this one? :-) You know how you did a video with us on different salts (kosher vs. regular, etc, maybe you could do a wine video like that, and just talk to us about the different wines and their tastes, etc? Thank you again. :-) Oh P. S. Happy New Year (today is 1/1/18): -)
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Giuseppe Papari
Great result, certainly better than my average attemptIndeed, the traditional recipe is more difficult than what you show here, the main challenge there is to use sourdough as only rising agent, no dry yeast is allowed. If done properly, the panettone will stay fresh for 10 days or more and you can add a bit more fruit in suspension (which makes the dough heavier) while still obtaining a well raised product. As you imagine, everything has to be perfect to say the least to achieve that result (kneading, fermentation, .Any pro baker does it routinely, but maybe not so straightforward to reproduce at home by amateurs
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Great result, certainly better than my average attemptIndeed, the traditional recipe is more difficult than what you show here, the main challenge there is to use sourdough as only rising agent, no dry yeast is allowed. If done properly, the panettone will stay fresh for 10 days or more and you can add a bit more fruit in suspension (which makes the dough heavier) while still obtaining a well raised product. As you imagine, everything has to be perfect to say the least to achieve that result (kneading, fermentation, .Any pro baker does it routinely, but maybe not so straightforward to reproduce at home by amateurs
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Spicy Artisan Hipster Salami
Im going to try this; I live in Italy and the artisan panettone is wicked expensive. The store bought mass produced ones are like 3 or so, but are not as good and have way too much sugar in my opinion. Would you consider a fruitcake recipe? I make it, Ive introduced it to my in laws and extended Italian family and they LOVE it. I do make it with about a quarter to half the the called for sugar, simply because Italian desserts are not overly sweet. Id love to try a Chef John approved fruitcake recipe
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Im going to try this; I live in Italy and the artisan panettone is wicked expensive. The store bought mass produced ones are like 3 or so, but are not as good and have way too much sugar in my opinion. Would you consider a fruitcake recipe? I make it, Ive introduced it to my in laws and extended Italian family and they LOVE it. I do make it with about a quarter to half the the called for sugar, simply because Italian desserts are not overly sweet. Id love to try a Chef John approved fruitcake recipe
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Thom Dantzer
That bread makes wonderful French toast if you can keep from eating it all just the way it is. I've never made the bread myself, though when shopping, I buy both the fruit version and the chocolate chunk nut version to research which is best. The results have always came out inconclusive due to evidence tampering? Love what you do. Keeping it real even when you make oh let's say baked cauliflower sticks. Thanks for the heads up. I'll make roasted cauliflower tonight and save a lot of time and energy.
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That bread makes wonderful French toast if you can keep from eating it all just the way it is. I've never made the bread myself, though when shopping, I buy both the fruit version and the chocolate chunk nut version to research which is best. The results have always came out inconclusive due to evidence tampering? Love what you do. Keeping it real even when you make oh let's say baked cauliflower sticks. Thanks for the heads up. I'll make roasted cauliflower tonight and save a lot of time and energy.
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Adriane Kelly
I don't have a stand mixer and wanted this beautiful flavor and aroma, so I've tried different breads for panettone bread pudding. Eggs, milk, melted butter, extracts and fruits are still glorious this way, and the texture of bread pudding is sumptuous in ways bread is not. The custard within and crisp, toasty edges send me into orbit. Thanks, Chef, for your expressions of food joy, along with practical processes. Fun and inspiring.
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I don't have a stand mixer and wanted this beautiful flavor and aroma, so I've tried different breads for panettone bread pudding. Eggs, milk, melted butter, extracts and fruits are still glorious this way, and the texture of bread pudding is sumptuous in ways bread is not. The custard within and crisp, toasty edges send me into orbit. Thanks, Chef, for your expressions of food joy, along with practical processes. Fun and inspiring.
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Leonardo Ehgartner
Chef John that is a fantastic and good looking Panettone My Mamma used to made them in Christmas time. You achieved a fantastic one. By the way, there is a ingredient (blackpost if you want) might be adding much flavour to the mix, also will smell the whole house, even neighbours will ask for a piece. Orange blossom water But without it is fine. As you know, you are Don Corleone when you make your Panettone
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Chef John that is a fantastic and good looking Panettone My Mamma used to made them in Christmas time. You achieved a fantastic one. By the way, there is a ingredient (blackpost if you want) might be adding much flavour to the mix, also will smell the whole house, even neighbours will ask for a piece. Orange blossom water But without it is fine. As you know, you are Don Corleone when you make your Panettone
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mary w
Every year I know Christmas is near when the stores have stacks of this on the end isles. I adore this but have never tried id toasted - can't wait. My stores don't have it yet. I could eat the whole thing by myself - oink, oink. PROBLEM - I don't like sour dough bread - have I been eating it each year without knowing? or was this your version? Mine comes in that red box from CA, I believe.
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Every year I know Christmas is near when the stores have stacks of this on the end isles. I adore this but have never tried id toasted - can't wait. My stores don't have it yet. I could eat the whole thing by myself - oink, oink. PROBLEM - I don't like sour dough bread - have I been eating it each year without knowing? or was this your version? Mine comes in that red box from CA, I believe.
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CutsieCorey
Hi Chef John. My husband and I love your videos and enjoy making your recipes. We live in Cincinnati, OH and one of the local popular foods is called Goetta. Its almost like a sausage with oats in it. You can buy it at the store but it is always best homemade, however we are nervous to try it. Any chance you would consider making a video on it? Maybe you have heard of it? Thanks
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Hi Chef John. My husband and I love your videos and enjoy making your recipes. We live in Cincinnati, OH and one of the local popular foods is called Goetta. Its almost like a sausage with oats in it. You can buy it at the store but it is always best homemade, however we are nervous to try it. Any chance you would consider making a video on it? Maybe you have heard of it? Thanks
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Meno Male Son Golosa di Elena Policella
No wait. You Cut your table for the panettone. I never believe you WHY do you have a hole in the table? ? Btw it looks simply Perfect, and I'm Italian (although I prefer the pandoro. Do you know Italians are diveded between panettone lovers Vs pandoro lovers? .If have the time I'd love if you come to See my recipe chanel. Un bacione Elena
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No wait. You Cut your table for the panettone. I never believe you WHY do you have a hole in the table? ? Btw it looks simply Perfect, and I'm Italian (although I prefer the pandoro. Do you know Italians are diveded between panettone lovers Vs pandoro lovers? .If have the time I'd love if you come to See my recipe chanel. Un bacione Elena
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