Full Recipe
Author
PJ Hamel | 2009-12-31
Description
Ah, panettone! That ubiquitous (at Christmas) sweet bread of Milan, golden, high-rising, studded with citron and citrus peel — yuck! If that's your reaction, it may be because you just don't care for citron and candied peel. This panettone substitutes our favorite combination of dried fruits for the more traditional Italian fruits; feel free to try your own favorites, as well. The loaf also uses an overnight starter, which gives it the strength it needs to rise nice and tall.
