Comments on: Slow Rise Panettone

By: Ginger

Ginger — Mon, 29 Dec 2008 22:51:18 +0000

When things calm down and my sons are back in college and high school, I am going to try this. It looks so good and yummy. Thanks for posting.

By: Marysol

Marysol — Mon, 29 Dec 2008 18:20:07 +0000

Lovely!
Panettone was on my Christmas to do list, and well, it never happened. But I may still give it a shot to welcome the new year.

By: Andrea

Andrea — Mon, 29 Dec 2008 15:25:51 +0000

Annette, thanks for catching my typo. Fixed!

By: Annette

Annette — Mon, 29 Dec 2008 15:18:24 +0000

Andrea, I stumbled upon your panettone recipe. I had also seen the Gourmet article but haven’t tried that recipe yet. However, I did notice that your recipe calls for 1/2 TABLESPOON of salt whereas the Lahey recipe uses 1/2 TEASPOON of salt. Was this change intentional or inadvertent? annette

By: Chezus - denise

Chezus - denise — Mon, 29 Dec 2008 04:55:07 +0000

I read this in Gourmet as well and thought about it! I am glad to know someone who gave it a try – will put it on my holiday bake list for 2009! Love Panettone!

By: Kalyn

Kalyn — Mon, 29 Dec 2008 02:24:48 +0000

Checking out the photos, thanks so much for the tips. These photos look great. This is really helpful.

By: Andrea

Andrea — Sat, 27 Dec 2008 21:11:51 +0000

We found the bean while eating the bread.

By: Nate

Nate — Sat, 27 Dec 2008 17:12:17 +0000

Did you eventually find the vanilla bean?

By: T.W. Barritt at Culinary Types

T.W. Barritt at Culinary Types — Sat, 27 Dec 2008 13:42:29 +0000

That looks amazing! I noted the recipe in Gourmet as well, but never got around to it. I’d love to make this one day, and appreciate the additional directions you included.

By: Lauren

Lauren — Sat, 27 Dec 2008 03:46:24 +0000

P.S. Do you have a recipe for candied orange peel?