Christmas is around the corner and I couldn’t avoid to get carried away with a Christmassy baking challenge: this year it’s traditional Italian Panettone. The original recipe for this sweet bread is usually made with sourdough starter or beer yeast and usually has long proving times. Keeping the ingredients as per the original recipe, I decided to use a slightly easier method that only requires dried yeast and overnight chilling so that the proving time is reduced to once only for three hours. The ingredient amounts would have required an 18cm panettone tin, but mine were 15.5cm, so I made two – perfect for a last minute Christmas present! Continue reading “(The) Christmas Recipe – Panettone”