10 mars 2015




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14 Commentaires

Estelle   2018-12-25

I’d love your recipe and don’t see it here. Could you email me a link? Thank you!

Kim 2019-01-16

Hello Estelle, I would love to give you the recipe but the publisher didn't give me permission. The Orange Panettone came from Rose Levy Beranbaum's The Baking Bible. I baked this cakey-bread or breaddy-cake and posted it as part of an Alpha Bakers group - a group that baked its way through her entire book and posted our results. I can tell you that this Panettone is outstanding. Really. Thanks so much for your interest in The Finer Cookie, Kim

inthekitchen   2017-01-08

OMG, I am drooling over your post and the way you described the the dough. I will definitely try making this during our catch-up week. Your bread is absolutely gorgeous :)

Kimberlie 2017-01-08

Thank you for your nice comments! I hope you make the panettone during catch up week. You'll see what I mean about the dough. You won't be disappointed.

Rosa Maggie   2017-01-08

hi Kim I thought I sent you a comment I guess I don't see it you didn't get it well here we go again your panettone looks awesome and nice looking to all your photos are great and so is your write-up is very nice.

Kimberlie 2017-01-08

Looks wonderful.

evilcakelady   2017-01-08

this was a wonderful post to read; your love of the bread and the process comes through so clearly. gorgeous photos, too. i'll definitely be coming back to reference this post when i make my panettone.

Kimberlie 2017-01-08

Hi Jen, Thanks so much for such a nice comment. Truth is, I do love working with this dough, and I really enjoyed the casual, take your time pace of this Panettone.

Diane   2017-01-08

Looks delicious! Miammmm.....

Kimberlie 2017-01-08

Thanks Diane!

Paul Silvan   2017-01-08

You have the working hands of a baker and the touch of an artist. The beauty of your craftsmanship implies an aroma sweet and a little heady with a warmth infused in the redolence. I can only imagine the savory caress to impatient lips restrained only by a deep respect for ephemeral nature of this oeuvre's existence.

Michele   2017-01-08

Kim, it looks great! I froze mine as soon as it was cool, and it didn't improve the texture at all. However, the panettone is still delicious. I wish I could say I will make it often but it's such an involved process that I will save it for the holidays. Your posts are always a "treat!" I will have mine online by tomorrow.

Kimberlie 2017-01-08

I look forward to reading your post. It's been a while. We've missed you!

Glori   2017-01-08

Wow, Kim it looks amazing! Great photos as always and just a wonderful post.

Kimberlie 2017-01-08

Thanks Glori.

Catherine   2017-01-08

The 'ripped' panettone does look extra delicious. It sounds like you enjoyed the process.

Kimberlie 2017-01-08

I did enjoy this process of making this Panettone. It was a real pleasure.

Patricia Reitz   2017-01-08

KIM!!!! Love your post. Is your husband a professional photographer? Amazing shots! We usually tear our panettone when we eat it too. I don't like using the convection feature when I bake. I like it for roasting, but I get better results baking conventionally. Quick question - did you cut an x in the top of your dough before you baked it?

Kimberlie 2017-01-08

PATRICIA! Funny. Thank you for your enthusiasm. Yes, I cut an "x" in the top, just before it went in the oven. I always tear my bread and some cakes. They never make it home in one piece. I was lucky for this post, Rick was working from home last week and happily took the doc shots, but most of the time, I take the pics. For the final shot, Rick assists me with the lighting. Your oven question: can we talk sometime about this? I have so many questions about oven settings.

Monica   2017-01-08

Kim, now that I read your post, I wonder if my sinking had anything to do with the fact that when I trew the ice cubes I did not have steam? regarless you panettone is a beauty! That dome top is amazingly high.

Kimberlie 2017-01-08

Thanks Monica. I've thrown ice cubes in the oven before when making stuff from Rose's Bred Bible. It's suppose to make thinks rise quick and give more of a crust. I think.

jenn   2017-01-08

I love that first shot, Kim. So dramatic. Your panettone has the perfect shape.

Kimberlie 2017-01-08

Thanks Jenn, The shot was fun.

faithy   2017-01-08

Great writeup Kim! Your photos are so beautiful and mouthwatering! I like how you 'tore' up the bread!

Kimberlie 2017-01-08

Thanks Faithy, I think bread should always be torn. When I buy a baguette from the bakery, it never makes it home in one piece.

Vicki   2017-01-08

Such a beautiful write up and gorgeous pictures! You label everything so nicely, too. I wish I had the gift of being able to "feel" the dough like you do. I just don't. It mystifies me so I love reading the experiences of those who do. The picture with the chocolate just wow's me! Your's and Monica's crumb look airy-er, if that's a word, which is what I'm used to seeing.

Kimberlie 2017-01-08

Hi Vicki, thank you for your nice words.

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