Panettone, the Italian Christmas Loaf, episode 20

In this episode, Sheila explains the similarities and differences from Stollen, the German Christmas bread, and Panetonne.    After a review of the recipe, Sheila gives tips for easy recipe substitutions, and where to find the classic Panettone molds.   Please subscribe and share this podcast with a fellow bread baking friend.  For more information about House of Bread, please visit www.houseofbread.com. To purchase the House of Bread recipe book, please visit https://houseofbread.com/recipe-book/ To take an on line class, please visit https://houseofbread.com/product-category/online-baking-class/ If you’d like more information about the franchise opportunity with House of Bread, please visit www.houseofbreadfranchise.com. For our YouTube channel, please go here https://m.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ. Molds go here. Novacart Panettone Disposable Paper Baking Mold, 6-5/8 Diameter x 4-1/4 High, Pack of 12 Baking Molds - BakeDeco.Com Citron supplies Glazed Diced Citron - By the Pound - Nuts.com also chef.com has candied dried fruit. Recipe Water 1 cup. Bread flour white 4 cups Yeast 2 T or two packets Lemon extract 1 tsp Orange extract 2 tsp Butter softened ¼ cup Egg 2 Salt 1 T Lemon Zest 1 lemon. Mix the above first to the good dough stage prior to adding in the dried fruit and nuts. ¼ cup of raisins ¼ cup of dried apricots-you can use whole but I prefer diced. ¼ cup of cranberries ¼ cup of walnuts ¼ cup of dried citron.