For some, it’s just not Christmas without Panettone.
And that just won’t do.
If it was important to you before going gee eff, it’s still important now. So make it big…
…or make it small. But make it. Like this.
Mix the dry ingredients (Better Batter all-purpose GF flour, sugar, yeast, cream of tartar, salt, lemon zest).
And add the vanilla extract, apple cider vinegar, milk and eggs (4 whole plus 1 yolk for a really rich, tasty bread), and mix on low.
Then add the butter one pat at a time.
Add the dried fruit (I used dried blueberries and diced dried apples). For a more traditional flavor, use diced candied fruit. I didn’t have any, which made my choice easy.
The dough will be like batter. Not like conventional dough. Butter your baking dish and add the dough.
Don’t fill your baking dish too high, so the dough has room to rise. Smooth over the dough with wet hands. Don’t forget — all those eggs will do their job, and the bread will rise even more in the oven.
Once it’s proofed, place it in the oven, and bake until golden brown on top and firm to the touch.
I made some small (in little ovensafe ramekins), and one big one in a 6-cup brioche mold. They do sell these really pretty ovensafe paper panettone molds . But I didn’t have any – and this recipe couldn’t wait another minute.