My family likes to make holiday breads, usually at Christmas time and Easter. This past Christmas, I had plans to make an Italian panettone yeast bread, enhanced with raisins, citrus peels and other aromatics. We also add pine nuts.
I did not get to make any this time, because I came down with my first case (that I know of) of COVID-19. That pretty much took care of just about all of my holiday plans. So, a few days ago, I thought, “Hmmm… I think I will make a panettone today.” Boy, did I learn a lot.
I had purchased six bags of special panettone flour direct from Italy, thinking this was going to produce the best panettone, ever. Little did I know, this high-protein flour cannot be used the same way an all-purpose flour is. Also, you have to make a starter, called a biga, and allow it to develop overnight or at least several hours. Then there is the aromatic “bomb,” made of grated orange and lemon zest mixed with honey. That, also, requires an overnight sit.