I viewed more than ten recipes and found Martha's the most friendly and manageable. Will do it tomorrow and after for my wife, Bless your heart Martha and Merry Christmas to us all
Martha, bc I’m getting older and grandchildren are late teens in school, therefore busy. I have decided that some of their gifts are going to be what I have learned from you. Maybe this one if I find it freezes well. I will be back to let you know what I can make and give as gifts. MERRY CHRISTMAS to you and your family!🎄❤️🎄 ( Martha, I loved your mom.❤️) This is December 6, 2021
I've visited a lot of vlogs on panettone-baking and they were so complicated with too many elements involved, but this one really suits my capabilities the most. It's the most simple recipe I've found and worth trying out. Thanks, Martha!
Google "chef Stefano Barbato's UA-cam channel". I've made it at least 30 times (following Stefano's step-by-step recipe) so far and it turned out great. It's not too complicated, but requires a 3-step raising process. That's something that simply cannot be avoided with panettone (or pandoro). FYI a stand-mixer is a requirement.
@@thunderstruck1078- unfortunately I cannot watch what you recommend because it's in Italian and I'm from Canada - too bad, would like to see how he differs from MS
I LOVE panettone. I buy it every year for Thanksgiving and Christmas. And I eat it all...lolol. I was wondering how to make myself and here's a recipe from M.S. 💓 thank you 😊
Tried the recipe when I took the dough out of the fridge (day 2) and placed in the panettone bags for the last rise the dough was VERY dense and stiff as it came out of the overnight refrigerator rest...with all that butter, this is to be expected. I was concerned that the yeast could not handle the extra weight. The panettone loafs tripled in size. Baked beautifully. the end result was a light panettone. .Next time I make them, I'll increase the extract amounts... they did not have that beautiful "panettone aroma" when you cut into them. Overall.. a VERY NICE recipe from Martha (as usual)... Thank you!!!
I love her - no pretensions and just a darn good cook! I always learn something new from her too. For instance, I never thought of using a brown paper bag for making panettone! Thank you Martha!
Dear Martha. At last a really, really recipe that I appreciate for Panettone bread. Will make because now, I'm sure of what i'm doing. Many thanks to you. From Canada Ruth
I love Panettone I always being wanting to make it . I am so glad you have this recipe and sharing it with us and to have learn it from you . THank you
I think I might try this with chopped dates, and almond extract, sans the oranges, etc.. butter is one of my favorite foods so this is bound to taste great. Never heard of this, as all my ancestors were Danish, German and Swiss.
You can buy Panatone almost everywhere, including Trader Joe’s for $5.99 USD or Whole Foods for $19.99. If you make it, use your own yeast, and avoid the ones in packages. That’s one reason why commercial breads taste so bland and awful.
Thank You Martha for showing us this recipe. It is a favorite “store bought” bread I buy at Christmas, so I am looking forward to ordering every thing I need to bake this wonderful holiday bread!! ❤️👏👏
Greetings: Media Technical Support People and Staff @ Master Chef 👩🍳/ Master Baker 👩🍳 Martha Stewart . Again, thank you, Master Chef 👩🍳/ Master Baker 👩🍳 Technical Media Support People and Staff , thank you 🙏
Panettone is a traditional Italian Christmas bread. Sometimes you can find it filled with raisins or candied citrus. Other varieties have chocolate or orange peel.
I’ve done this recipe twice now and I can confidently say that this isn’t panettone. This is just a regular cake with fruity bits. There isn’t enough rise at all for this to be considered even close to panettone. It’s nice, it’s fluffy, soft, but nowhere near the huge airy holes of panettone. You don’t even have to turn it upside down, it won’t collapse on itself as it is cooling, as there aren’t enough bubbles. Again, it’s tasty, but it’s just a cake. Not panettone.
I was skeptical but curious of this short, modified recipe for a panettone so I followed instructions and made this. The finished product was nothing like a panettone. It is more of a cake like consistency. I suspect is didn't turn out well for Martha as well since she never produced the panettone baked in the brown paper bag.
I am wondering, for how long it will stay I mean if I can make it in advance without freezing it as I want to send it home but it would take a week before it will arrive
I make a natural yeast panettone that takes two days to make properly using a sourdough starter. I've tried Martha's recipe, but the texture and flavors are not as delicate and pronounced as with the two-day method. Still, it makes a decent and faster version that's very tasty.
It's not real panettone unless it's made with a lievito madre - a sourdough starter, no baker's yeast. I get that Martha wants to make this accessible to the home baker, but the real thing takes a long time to master.
Does it produce a significantly different & better outcome? If not, I don't know why it should matter. And really, there would be no reason to take the traditional route if it only complicates & lengthens the process unnecessarily.
Muy bonito video, good thanksyou muy profesional y muy bien explicado gracias reciba un fuerte saludo desde Huston Texas atte Luis Omar Mancias you tube y yo pues lo único que tengo is one message que se titula God Rich in mercy, y otro el tiene cidado de ud inglish and spanish, yotro escuchen la voz de Dios, inglish and spanish,ojala y le gusten, y one more time,beuty vidieo,muy profesional y lo más importante muy bien explicado. Gad bless you
I viewed more than ten recipes and found Martha's the most friendly and manageable. Will do it tomorrow and after for my wife, Bless your heart Martha and Merry Christmas to us all
Martha, bc I’m getting older and grandchildren are late teens in school, therefore busy. I have decided that some of their gifts are going to be what I have learned from you. Maybe this one if I find it freezes well. I will be back to let you know what I can make and give as gifts. MERRY CHRISTMAS to you and your family!🎄❤️🎄 ( Martha, I loved your mom.❤️) This is December 6, 2021
Yes this freezes well.
❤
In Brasil we love Panettone, it's a tradition every Christmas.
I've visited a lot of vlogs on panettone-baking and they were so complicated with too many elements involved, but this one really suits my capabilities the most. It's the most simple recipe I've found and worth trying out. Thanks, Martha!
Sorry, no one said real panettone is easy..this isn't a panettone.
Google "chef Stefano Barbato's UA-cam channel".
I've made it at least 30 times (following Stefano's step-by-step recipe) so far and it turned out great. It's not too complicated, but requires a 3-step raising process. That's something that simply cannot be avoided with panettone (or pandoro).
FYI a stand-mixer is a requirement.
@@thunderstruck1078- unfortunately I cannot watch what you recommend because it's in Italian and I'm from Canada - too bad, would like to see how he differs from MS
@@MSGC55 I don't speak Italian too, but on UA-cam you can turn on subtitles which are auto-translated to English.
That's how I did it.
@thunderstruck1078 - I tried that and for me it said not available - I guess it depends on what country you are from - thanks
I LOVE panettone. I buy it every year for Thanksgiving and Christmas. And I eat it all...lolol. I was wondering how to make myself and here's a recipe from M.S. 💓 thank you 😊
Lol 😂 I do the same and not even share it, it’s all mine 🥰😋😋
This isn’t the traditional Italian panettone in from Italy we use a sourdough type yeast
Martha needs to make this with Coco Peru. What an episode that would be!
I LOVE, LOVE, LOVE Panettone!! I eat the entire bread all by myself - of course it lasts a week or so, but it is soooooo delicious!!! 🥰🥰🥰🥰
Tried the recipe when I took the dough out of the fridge (day 2) and placed in the panettone bags for the last rise the dough was VERY dense and stiff as it came out of the overnight refrigerator rest...with all that butter, this is to be expected. I was concerned that the yeast could not handle the extra weight. The panettone loafs tripled in size. Baked beautifully. the end result was a light panettone. .Next time I make them, I'll increase the extract amounts... they did not have that beautiful "panettone aroma" when you cut into them. Overall.. a VERY NICE recipe from Martha (as usual)... Thank you!!!
I made this last week I put only 2 sticks and using the brown bag it was 👌
Martha is such a legend. This bread looks delish.. I'm tempted to go non-traditional and put some orange zest in the batter..
You can, I make mine with watever I like. My recipe is a bit different 😊
Actually orange zest is the traditional way for panettone, you're good!
OK did all the steps and my dough is resting in the fridge for tomorrow's baking extravaganza. Thank you Martha. We'll see
So….how was it?
how did your panettone turn out? Can you tell us please? I want to make this recipe but not sure
Certified Platinum!!!!!
I love her - no pretensions and just a darn good cook! I always learn something new from her too. For instance, I never thought of using a brown paper bag for making panettone! Thank you Martha!
she is so patient that makes all the difference.
I so wanted to see how the paper bag one turned out.
Me too!
Me too
Me too
Lovely…! PANETTONE MAMA MIA.
Thanks so much dear Martha!
Happy holidays!🌹👍👋❤️✔️🙏👌🎄🥰🙂🪅🎁
Very nice easy recipe. I’ll definitely try this. Merry Christmas to all!! I hope next year will be a better year and not so uncertain.
Dear Martha. At last a really, really recipe that I appreciate for Panettone bread. Will make because now, I'm sure of what i'm doing. Many thanks to you. From Canada Ruth
I adore Panettone sliced and toasted for breakfast. I usually buy one for Christmas, but I may give this a try!
Martha is the best, I love everything she does. ❤
I love Panettone I always being wanting to make it . I am so glad you have this recipe and sharing it with us and to have learn it from you . THank you
Thank you Martha for the recipe
Mom used to make them for Christmas and Easter... Mmmm delicious. Smell so good and great for dunking in a nice hot cup of coffee!!!
I think I might try this with chopped dates, and almond extract, sans the oranges, etc.. butter is one of my favorite foods so this is bound to taste great. Never heard of this, as all my ancestors were Danish, German and Swiss.
You can buy Panatone almost everywhere, including Trader Joe’s for $5.99 USD or Whole Foods for $19.99. If you make it, use your own yeast, and avoid the ones in packages. That’s one reason why commercial breads taste so bland and awful.
I came in because I was curious about the recipe while eating panettone. I'd love to see how you eat it too!💛💛
Thank You Martha for showing us this recipe. It is a favorite “store bought” bread I buy at Christmas, so I am looking forward to ordering every thing I need to bake this wonderful holiday bread!! ❤️👏👏
Greetings from southcentral Texas USA 🇺🇸; amazing 😉; thank you 🙏; again, thank you 🙏
Greetings: Media Technical Support People and Staff @ Master Chef 👩🍳/ Master Baker 👩🍳 Martha Stewart . Again, thank you, Master Chef 👩🍳/ Master Baker 👩🍳 Technical Media Support People and Staff , thank you 🙏
In Thanksgiving: wishing you a blessed evening and an awesome 😎 day ahead tomorrow...
They are so good sliced and cooked up like a French toast
I love the idea of brown paper bag so ''old school'' children would remember it .
Thankyou Martha , it’s so beautiful your Panettone
So delicate. Thank you for sharing 💐
Thanks Martha I always wanted to make this love it❤❤❤❤❤😋😘
I love it,every Christmas ❤. Very delightful cake. ❤
Thank you Martha
i was really hoping to see the paper bag one.....beside that beautiful Martha
Others said the paper bag version worked out great too 😊
Panettone is a traditional Italian Christmas bread. Sometimes you can find it filled with raisins or candied citrus. Other varieties have chocolate or orange peel.
What a beautiful Christmas gift
In America All Purpose flour has high gluten level, enough for this recipe. It is almost like european bread flour.
Oh yes, i adore Martha D.
🍊 Lady, Martha
słodkie 🌳 🧚🏼jabłko nektar 🍏 carmel pachnący 🌼 Wesołej wiosny 🍎
I liked the paper bag idea, too bad she didn't show how that one looked baked.
Agreed. I was looking forward to seeing how that one came out of the oven. :-/
The aesthetic wasnt perfect, how funny Marty keeps saying studded.
The paper bag got ruined because the dough got it wet and expanded. Panettone paper bags are waxed and resist moisture.
I think there is a vid of her showing the one baked in the paper bag. They may just have edited this one.
@@Layput Then say so. She makes it sound possible
LOL
BISH !
I aint got ALL DAY ...
thank you COSTCO !
Thank you ❤️
thanks martha❤
🌱Lady, Martha
słodkie 🌳 🧚🏼jabłko nektar🍎 🍏 carmel pachnący 🌼 Wesołej wiosny 🍎
Even tho this recipe is not original one at least when you make your "sponge" mix well so that no flour remind and so that fermentation work well too.
there is no second to Martha. the mother of all cooks and chefs. merry Christmas and blessed new year to my idol.💝🙏👸
Bellisima 👍👍👍
Thank you Martha....lots of thanks from London England.
Wow Martha! Your recipe looks really good. I'm definitely going to try it, many thanks. 🌸💖🌹
Gracias x su receta, podría decirme la cantidad de mantequilla en gramos?
Looks easy.
Thank you for showing this panettone
Mashaallah great recipe
Looks yummy cake good work 💐💜
I make French toast with it every Christmas.
Oh, dear!!! 😋 sounds yummy!!
Christmas isn't Christmas without pantone. Love it. What happened to the pantone in the lunch bag ? Mmmmmm. Lol
I was so excited to see the results of one in the paper bag. Is there any particular reason for the switch? Would love to see this….
I’ve done this recipe twice now and I can confidently say that this isn’t panettone. This is just a regular cake with fruity bits. There isn’t enough rise at all for this to be considered even close to panettone. It’s nice, it’s fluffy, soft, but nowhere near the huge airy holes of panettone. You don’t even have to turn it upside down, it won’t collapse on itself as it is cooling, as there aren’t enough bubbles.
Again, it’s tasty, but it’s just a cake. Not panettone.
Super result. 🤤🤤🤤👍👍🇩🇪
Thankyou very much
Martha your recipes are always perfect ! Thanks 🙏
I love me some panettone!
Hi, what is the size of tha panettone paper you use? And where I can find you recipe in gramms. Thanks in advance.
I love Panettone with glazed chestnuts, marrons glacés. No candied fruit.
Lovely video. If I may ask where you sourced those lovely candied orange peels? Or did you make them yourself? Thank you for sharing!
Thank you for the recipe, I don't like almond so would substitute with vanilla.
How many hours can it stay in the refrigerator the first time? It just says overnight
Thanks 👍🥰🥰🥰
Brava!
وصفاتك كلها رائعه 👌⚘😊
I wanted to see the panettone in the paper bag after it was done in the oven, the two ones baked are with the especial paper
were is the bag for sandwits that you put the second panetone at start ?? Its smenling to me a falure !!
I was skeptical but curious of this short, modified recipe for a panettone so I followed instructions and made this. The finished product was nothing like a panettone. It is more of a cake like consistency. I suspect is didn't turn out well for Martha as well since she never produced the panettone baked in the brown paper bag.
i love it
How do we know what size of panettone papers to buy??
I can’t stand panettone - I’m from the South of France, about 3hrs from Italy by car… but I love this video! And Martha Stewart!
Looks so yummy👌
I am wondering, for how long it will stay I mean if I can make it in advance without freezing it as I want to send it home but it would take a week before it will arrive
I am using the Brioche's mold ..it's not the panettone shape, but very nice anyway and delicious...
I make a natural yeast panettone that takes two days to make properly using a sourdough starter. I've tried Martha's recipe, but the texture and flavors are not as delicate and pronounced as with the two-day method. Still, it makes a decent and faster version that's very tasty.
It's not real panettone unless it's made with a lievito madre - a sourdough starter, no baker's yeast. I get that Martha wants to make this accessible to the home baker, but the real thing takes a long time to master.
definitly agree
@@SungHojoong Bruno Albouze has a wonderful recipe. I’ve been making g it for three years now, it’s wonderful
Thats not correct. Most recipes have only yeast.
@@thomasschafer7268 No, actually you're wrong.
Does it produce a significantly different & better outcome? If not, I don't know why it should matter. And really, there would be no reason to take the traditional route if it only complicates & lengthens the process unnecessarily.
Can you please tell me what size panettone baking papers is the recipe for?
what are the contents of 2 packets of yeast?
So how many grams of yeast were in those packets?
👍♥️♥️♥️🎄🎄Thank you
How many ounces Butter. Please
How do I divide into individual bread?
What is the size of panettone waxed paper ?
It looks like the paper bag probably didn't work because you skip it.
Exactly bmy thoughts!
I always make with paper bag it works perfectly fine
It works. I’ve done it.
It does work as I have done it in the pasta. The other moulds are prettier though
Or she made them at different times.
How many grams for the sticks of butter ??
Hi Martha where can i buy the beauty panetone bags? Thank you 🙏
Kloe Kalled
Amazon. They also have the ones she used in this video
If you are in the us, amazon. It's called panettone paper mold
I just ordered some from King Arthur Flour
where can I get this big bowl on the right?
What size mould
Panettone's exact translation is "BIG BREAD". Pane is the Italian word for bread.
Please say the appropriate size of the molds for your recipe.
I’ve looked everywhere locally and on line and can not find candied orange peel anywhere! Only mango or tropical types. Ugh!
very nice, Martha!
What happened to the paper bag you placed one of the breads in?
Where did you get panettone paper mold?
Amazon
Those are not the same ones you showed before, where is the one you placed in the brown bag?
tell me : who baked for how many minutes , approximately ?
Muy bonito video, good thanksyou muy profesional y muy bien explicado gracias reciba un fuerte saludo desde Huston Texas atte Luis Omar Mancias you tube y yo pues lo único que tengo is one message que se titula God Rich in mercy, y otro el tiene cidado de ud inglish and spanish, yotro escuchen la voz de Dios, inglish and spanish,ojala y le gusten, y one more time,beuty vidieo,muy profesional y lo más importante muy bien explicado. Gad bless you