So I had this crazy idea the other day.
I thought to myself: ‘How awesome would it be to make panettone from scratch. You know, just give it a whirl and see what happens?’
But, I didn’t stop there. Oh, no. ‘I could like, make a dozen panettone and give them away as holiday gifts. That would be so ultra posh. I mean, when was the last time someone came to your door and said, “Hey! Happy freakin’ holidays! I come bearing freshly baked panettone for you and yours?”
‘Then everyone would soon learn about my panettone making craze and tell thy neighbors in excited whispers, “Did you hear about that lady baking all those tasty panettone? I admit, she is a little weird, but hey, she makes a damn good sweet bread!”‘
At this point, I was spinning wildly out of control and had fully and successfully, lost my marbles. ‘I could build my own panettone truck (from scratch also) and drive around town delivering sweet pillows of goodness in all kinds of flavors — chocolate, nutella, peppermint! Why stop there? I’ll make panettone studded with sardines, fois gras, and vienna sausages! The possibilities are endless! Everyone will love them and beg me for more, More, MORE! I would forever be known as The Lady Who Makes Panetonne. And Drives a Truck, Too. That Looks Like a Panettone.’
You don’t have to feel sorry for me. I’ve accepted the fact that I am a total and utter dork.
And no, I didn’t eat glue as a child nor sniff one too many jugs of petrol. I did, however, enjoy eating mayonnaise sandwiches. But, that’s totally normal. Right?
After doing much research, I finally summoned the courage to bake my own panettone. Traditionally, panettone take days to prepare. But, I’m hoping this quicker version of panettone will yield good results. I used a recipe from Artisan Bread in Five’s website and altered it with a few different ingredients.
Mixed dried fruit marinating in Disaronno Amaretto liqueur
This stuff smelled so good with the Fiori Di Sicilia.
Today, it was all about the dough. I measured, sifted, mixed, and waited. And waited. Then, waited some more for the dough to rise.
I love the way the fruit looks in here. Like little gems.
Within a couple of hours, the dough had risen and was ready to be transported away to the fridge where it will sit overnight so the flavors can marry and play.
Tomorrow is baking day. Can’t wait to see how this all turns out!