six-day bread: four days to make the seed culture, one more for the
barm, and then one for the actual Panettone bread making, shaping, and
I always think of this as an Italian holiday bread as you can
usually find it in the specialty stores at Christmas time, and
sometimes around Easter. It has a rather sweet flavor, but not too
There are dried fruits, blanched almonds, vanilla, rum, and Fiori di Sicilia (which I love...it has a sort of floral scent and I can't begin to describe the flavor, just so good) in it. I baked mine in two six inch cake pans as was suggested, lining them with a parchment round on the bottom and parchment collars to help the shape of the bread as it rose.
Was it worth all this trouble?
Absolutely...a wonderful bread eating out of hand and even more
wonderful toasted. The flavor of the bread is delicious...all those
long days of making that barm! Definitely a repeat.