Panettone revisited - Monday, 14th April, 2014.

I'm making another batch of Panettone again, meaning actually to make just one, a repeat of the Paul Hollywood recipe tried at the end of March and eaten with much relish.

However, this morning, knocking back the dough after it's overnight firm-up time, the dough appeared much less responsive than before and, I have this pet theory which believes a second-time make of any recipe always presents differently to the first make, so it's akin to beginning a completely new project.

I'm really not sure how my mix will prove and, as the bake is required for our book club eats evening this evening, I've made another stab at the other Panettone recipe from "Bread" by Anne Sheasby.  The first bake was unfortunately disappointing in that the dough did not perform well.  It didn't rise and my daughter queried its very identity, for the cooked dough was round and squat and not at all recognisably Panettone!  However, its taste was good and a spell in the freezer in no way diminished this Panettone's munch-ability.

Actually, in the end I made Anne Sheasby's recipe twice, one a true repetition and a second bake with cherries and a few strands of saffron; I do like cherries in enriched dough recipes!

So now I'm playing the waiting game for my three mixtures, wondering which one will first rise to the occasion for baking in  time for tonight's gathering.

Bread is such an elemental, basic food, one to get to grips with, needing  little time and attention but delivering  an excellent product for the whole family.  Fresh, newly baked bread, encourages everyone to the table and gives good satisfaction for daytime snacks, brilliant breakfasts, and crumbs of comfort for all.

Well, almost all, for unfortunately, those of us we shouldn't eat too much bread or, even worse still, those who cannot eat any wheat-based bread at all.  I do hope to improve all of my bread making skills, both regular and gluten-free types, and enjoy the whole process, one way or another!

I've just looked at my three dough mixtures and I'm pleased to tell you all three are proving nicely.  My Panettone must be cooked by 6.30pm giving still a little more proving time, so all is well for another thirty minutes and then, well, I must decide how to proceed.

Here's a photo-shot of my proving dough mixtures -

My version of Paul Hollywood's recipe

My lst bake version of Anne Sheasby's recipe

My 2nd bake version of Anne Sheasby's recipe with cherries and saffron

I'll tell you how my mixtures turned out in my next blog later this week.  In the meantime, I shall be looking into other breads and, of course, its the Formula One GP in China this weekend, which the dear SO is eagerly anticipating, looking forward to the race.

Mmm! I wonder what bread they eat in China?!!!

Byeeee!
Daisy