I present you Panettone - The King of Bread. What could be better than a slice of this sweet bread on a holiday? It's a perfect gift for your loved ones and for yourself, and it's not that hard to make. Let's get started!
That looks absolutely delicious, very nicely prepared & excellent presentation, Good luck wish you all the best. so yummmy Thanks for sharing my friend.. Like and new Sub🥰🥰💯🔔🔔👍
This really looks like the king of baked goods 👑I've always seen them at my local stores, but never gave it a go. Looks like I'll be making one myself soon 🤤
hello , thank you for your video on panettone ; it seems the best for following , well explained , shown ; can you tell me please quality of bread flour 0 or 00? thank you very much .Can I know how long for preparing the panettone before putting in the oven? thanks a lot .
Looking at the interior, I'm thinking if I made that without the citrus and raisin inclusions, I could also make the most beautiful loaf of bread ever! (Because i don't always think ahead & get the extra ingredients.) I've watched so many panettone videos the past few years, and this one is superb!
Awww thanks Judy! You definitely could, although the candied citrus is my favorite part of a panettone. You could also use chocolate chips, they sell that variation in Italy and it's delicious too! Thanks for watching ♥
No, la preparo oggi pomeriggio o sera e parto con la ricetta domattina. Oggi sono al lavoro, ho solo tempo per preparare la biga e lasciarla fermentare per domani. Buona fortuna, il panettone è complicato da fare, ma la soddisfazione quando lo si taglia è impagabile.
@@Food-Languagelo so che è complicato e spero di riuscire….ogni ricetta che preparo sbaglio sempre il secondo impasto e incordatura….ho paura ma devo riuscire….
I’m so glad you found it! You definitely can use dry yeast, but use half of the quantity I used. I recommend getting dry active yeast, you can activate it with the water and a little bit of sugar before use, then let it sit for 5-10 minutes until it becomes foamy. If it does, then you know for sure it's alive and active. The recipe is a long one, so you better make sure the yeast works well before using it. Happy baking!
Удивительно! Спасибо Вам за такой рецепт, и потрясающий мастер-класс, браво! Подскажите пожалуйста размер формы, и содержание белка в муке? Подскажите, можно ли использовать насадку "крюк" для данного рецепта?
Елена, спасибо за Ваши добрые слова! ♥ 1. Форма для панеттоне весом 750 г, не уверена насчет размера, но это стандартная форма для панеттоне. Около 10-11 см в высоту и диаметром 16 см. 2. Белок - 13% 3. Насадка "крюк" - да, конечно!
Wow, it looks exactly like I know it. Had no idea you could make it with normal yeast. Should I give it a go if I don't have much experience with baking? I bake bread, but this seems like another level
Go for it Mark! If you bake bread, you'll learn some new tricks (like biga, which is also great for bread!). Just follow me step by step and make sure you don't miss any ingredients, you'll be fine! I've grouped the ingredients for the different steps in the description, so it's easier to prepare them ahead of time.
Hey! You can, but you need to use a third of what I used. So for your biga use 1-2 grams of instant yeast (about ½ teaspoon). For the second stage even less, I'd say 1 gram (¼ teaspoon). You don't need to dissolve the instant yeast in water, just mix it directly with the flour. If you can, use active dry yeast instead of instant. This one needs to be mixed with water and a little sugar before use and left to stand for 5-10 minutes until it becomes frothy. This way you know for sure that the yeast is alive and active (if it doesn't become frothy it means it won't work). It's a long recipe, so good yeast is crucial. For the upside down part, it needs to stay that way until it's completely cold. The more it stays that way the better, I leave it overnight. Good luck with your Panettone, it's a difficult bread to make, but the sense of achievement when you cut it is priceless!
Hi Ann! My rule of thumb when replacing fresh yeast with dry yeast is to use half. In this case, I'd use ¾ teaspoon for the starter and ½ teaspoon for the first step of the dough. Panettone needs less yeast and more time to develop its flavor, so these amounts should be more than enough.
Hey Amy, you made me go to the store to buy some molds haha. I needed them anyway, panettone season is around the corner! I measured one and it's about 4" (10.5 cm) high. It's the standard size for a 750g panettone.
It is possible, I was planning to experiment and make a video about it. I've never tried kneading it by hand, but panettone has been made since the 1500s, people didn't have mixers back then. I'll update as soon as I have an answer, and if you try to make it without a mixer before I do, please let me know, I'm super curious.
@@Food-LanguageHey I made it without mixer it was really good but hard and tiring to mix but i kinda messed up with biga as i didnt let it sit for that long but for only 10 mins😭. So the texture was just a little bit different. It was really good tho just made it and 3/4 of it is already gone. Ty!
Half the amount, if I used 6g of fresh yeast for the starter, you can replace it with 3g of dry yeast. For the first step of the dough I used 4g of fresh yeast, you can replace it with 2g of dry yeast.
En esta receta se presentan dos sistemas de medidas: el sistema americano (tazas, cucharadas, etc.) y el sistema métrico (mililitros, gramos, etc.). Elija uno de los dos para asegurar la coherencia en la receta. Si prefiere usar gramos y mililitros, utilice los valores que se encuentran entre paréntesis. Si tiene alguna otra pregunta, no dude en hacerla. ♥
You can literally see how I put it in the "original baking paper", the paper darkens while it bakes, but you can clearly see the pattern on it. I'm flattered though.
I present you Panettone - The King of Bread. What could be better than a slice of this sweet bread on a holiday? It's a perfect gift for your loved ones and for yourself, and it's not that hard to make. Let's get started!
thank you very much for sharing!🥰 It looks beautiful!!
That looks absolutely delicious, very nicely prepared & excellent presentation, Good luck wish you all the best. so yummmy Thanks for sharing my friend.. Like and new Sub🥰🥰💯🔔🔔👍
Well prepared and presented, the panettone look so delicious, thank you for sharing
Panettone is truly a labour of love. I eat way too much of this during the holidays 😍
It really is! And it's worth every minute of time you invest in making (and eating) it 🥰
Wow! Beautifully done! It looks perfect and delicious! Thanks for sharing the recipe on how to make panettone. I will definitely try to make it 👍
Thanks so much! 😊
This really looks like the king of baked goods 👑I've always seen them at my local stores, but never gave it a go. Looks like I'll be making one myself soon 🤤
Oh please, go for it, the result is just irresistible! Let me know if you need any advice ♥
Танцы с бубнами...
Perfectly prepared 😍👌‼️I enjoyed watching this video 😍😍‼️Thank ypu for sharing, my friend 👋🙋♀️
Panettone recipe looks delicious! THanks for sharing! ❤
hello , thank you for your video on panettone ; it seems the best for following , well explained , shown ; can you tell me please quality of bread flour 0 or 00? thank you very much .Can I know how long for preparing the panettone before putting in the oven? thanks a lot .
Wow that's amazing very nice
Thank you, I'm glad you like it!
Thanks, I appreciate you answered🥰
Looking at the interior, I'm thinking if I made that without the citrus and raisin inclusions, I could also make the most beautiful loaf of bread ever! (Because i don't always think ahead & get the extra ingredients.) I've watched so many panettone videos the past few years, and this one is superb!
Awww thanks Judy! You definitely could, although the candied citrus is my favorite part of a panettone. You could also use chocolate chips, they sell that variation in Italy and it's delicious too! Thanks for watching ♥
Merci ❤
Explain perfectly . Thank you ❤
thank you for sharing your recipe and method. i cannot wait to try this. may i know what is the size of your paper mold? thank you so much.
Hi Jocelyn, it's 6.1" (15.5cm) in diameter and 4.2" (10.6cm) tall. It's a standard 750g panettone mold.
@Food-Language thank you so much. i cannot wait to try out your recipe.
Da domani inizierò a preparare e poi le farò sapere. Speriamo bene….grazie e buona giornata
Grazie, mi faccia sapere come va! Io inizio a farlo stasera!
@@Food-LanguageOK, le farò sapere, buon lavoro a lei per stasera, ha già preparato la biga?
No, la preparo oggi pomeriggio o sera e parto con la ricetta domattina. Oggi sono al lavoro, ho solo tempo per preparare la biga e lasciarla fermentare per domani. Buona fortuna, il panettone è complicato da fare, ma la soddisfazione quando lo si taglia è impagabile.
@@Food-Languagelo so che è complicato e spero di riuscire….ogni ricetta che preparo sbaglio sempre il secondo impasto e incordatura….ho paura ma devo riuscire….
I waiting all my life for this recipe 🙏 Thank you so much❤ Can I use dry east?❤️
I’m so glad you found it! You definitely can use dry yeast, but use half of the quantity I used. I recommend getting dry active yeast, you can activate it with the water and a little bit of sugar before use, then let it sit for 5-10 minutes until it becomes foamy. If it does, then you know for sure it's alive and active. The recipe is a long one, so you better make sure the yeast works well before using it.
Happy baking!
@@Food-Language Thank you so much ❤️
Beautiful 💯
Wow great job , Looks very delicios 🤩👍🏻
Thank you 😋
Удивительно! Спасибо Вам за такой рецепт, и потрясающий мастер-класс, браво! Подскажите пожалуйста размер формы, и содержание белка в муке? Подскажите, можно ли использовать насадку "крюк" для данного рецепта?
Елена, спасибо за Ваши добрые слова! ♥
1. Форма для панеттоне весом 750 г, не уверена насчет размера, но это стандартная форма для панеттоне. Около 10-11 см в высоту и диаметром 16 см.
2. Белок - 13%
3. Насадка "крюк" - да, конечно!
@@Food-Language Спасибо большое что ответили!🥰
looks yummy so perfect ❤
Thank you 😋
Wow, it looks exactly like I know it. Had no idea you could make it with normal yeast. Should I give it a go if I don't have much experience with baking? I bake bread, but this seems like another level
Go for it Mark! If you bake bread, you'll learn some new tricks (like biga, which is also great for bread!). Just follow me step by step and make sure you don't miss any ingredients, you'll be fine! I've grouped the ingredients for the different steps in the description, so it's easier to prepare them ahead of time.
Masterpiece ❤
Nothing more to say
Thanks ♥ It's panettone season again, I'm going to make a new one soon!
Thank you
Fantastico, quante proteine o W ha la farina che stai usando?
Ciao, 12% di proteine.
@@Food-Language Thank you. I'm also a fan of leavened products and I must say that your panettone is extraordinary
Bravissima brava ❤❤❤❤
Grazie Stefania ♥
fantastic
May I use instant yeast in this recipe?
How long should the bread stay upside down?
I would really want to try this recipe. 🥰
Hey! You can, but you need to use a third of what I used. So for your biga use 1-2 grams of instant yeast (about ½ teaspoon). For the second stage even less, I'd say 1 gram (¼ teaspoon). You don't need to dissolve the instant yeast in water, just mix it directly with the flour.
If you can, use active dry yeast instead of instant. This one needs to be mixed with water and a little sugar before use and left to stand for 5-10 minutes until it becomes frothy. This way you know for sure that the yeast is alive and active (if it doesn't become frothy it means it won't work). It's a long recipe, so good yeast is crucial.
For the upside down part, it needs to stay that way until it's completely cold. The more it stays that way the better, I leave it overnight.
Good luck with your Panettone, it's a difficult bread to make, but the sense of achievement when you cut it is priceless!
Si può’ usare il gancio invece della foglia ? Grazie
Sì certo
Salve lo stampo del panettone per il forno e da 1 kg ? Grazie
Buongiorno Domenico, ho usato uno stampo da 750g.
In the US I can’t not find fresh yeast, can I use dry yeast? How much dry yeast should I use? Thanks in advance.🤗
Hi Ann! My rule of thumb when replacing fresh yeast with dry yeast is to use half. In this case, I'd use ¾ teaspoon for the starter and ½ teaspoon for the first step of the dough. Panettone needs less yeast and more time to develop its flavor, so these amounts should be more than enough.
@@Food-Language Thank you so much!🤗🤗
Hi, I don’t have fresh yeast, I have dry instant, how much I have tu use, can you tell me please😊
Hi Mercy, I'd use very little for the biga starter, ½ tsp. or even ¼. Same for the second stage, use ¼ to ½ tsp. of it.
May I ask you: how high is your panettone paper mold?
Hey Amy, you made me go to the store to buy some molds haha. I needed them anyway, panettone season is around the corner! I measured one and it's about 4" (10.5 cm) high. It's the standard size for a 750g panettone.
Deveria ter a receita traduzida pro Brasil
Is possible to make it without the mixer?kneading with the hands?
It is possible, I was planning to experiment and make a video about it. I've never tried kneading it by hand, but panettone has been made since the 1500s, people didn't have mixers back then. I'll update as soon as I have an answer, and if you try to make it without a mixer before I do, please let me know, I'm super curious.
@@Food-LanguageHey I made it without mixer it was really good but hard and tiring to mix but i kinda messed up with biga as i didnt let it sit for that long but for only 10 mins😭. So the texture was just a little bit different. It was really good tho just made it and 3/4 of it is already gone. Ty!
is it ok if i dont have the mixer?
👍👍👍
But if I want to use dry yeast, how much?
Half the amount, if I used 6g of fresh yeast for the starter, you can replace it with 3g of dry yeast. For the first step of the dough I used 4g of fresh yeast, you can replace it with 2g of dry yeast.
No entendo as medidas alguem pode explicar por favor quero fazer 😋 ❤
when do you add biga?
Hi, at 3:56, I incorporate it into the first dough.
@@Food-Languagethank you sm!
👌👌🙏🙏🙏
No entendo las medidas😊
En esta receta se presentan dos sistemas de medidas: el sistema americano (tazas, cucharadas, etc.) y el sistema métrico (mililitros, gramos, etc.). Elija uno de los dos para asegurar la coherencia en la receta. Si prefiere usar gramos y mililitros, utilice los valores que se encuentran entre paréntesis. Si tiene alguna otra pregunta, no dude en hacerla. ♥
Gracias
This cake on End is not cake from beggining. It’s not in paper that you make. This is original panettone in original baking paper.
You can literally see how I put it in the "original baking paper", the paper darkens while it bakes, but you can clearly see the pattern on it. I'm flattered though.
Instructions to complicated
MANCA LA TRADUZIONE ITALIANA………
Ci sono i sottotitoli in italiano, devi solo cambiare la lingua usando l'interfaccia di UA-cam. Di solito lo fa in automatico, ma non sempre.