Comments on: Slow Rise Panettone

By: Andrea

Andrea — Tue, 06 Dec 2011 18:01:31 +0000

Hi Katy. Hanging the bread upside down is much like turning an angel food cake upside down to cool, it keeps the bread from falling as it cools.

By: Katy

Katy — Tue, 06 Dec 2011 17:13:24 +0000

I’m intrigued by the method for cooling the bread. Why is this hanging method better than cooling on a rack?
Great post – nice pictures & explanations.

By: Jody

Jody — Sun, 27 Nov 2011 22:39:00 +0000

Hi Andrea! I used the recipe straight out of Gourmet back in 2008 and made about a dozen of the things. Whew! They were so good and definitely better than most that are dry and oddly flavored, like you said. I am working on an upcoming blog post today and could not remember what recipe I used and came across yours which prompted me to find the dog-eared page in my Gourmet December 2008 issue, THANK YOU. As the recipe is not online, I am including a link to your recipe in my post, if you don’t mind.

By: Andrea

Andrea — Wed, 16 Nov 2011 12:02:02 +0000

Hi Sara. The panettone will take about 30 minutes to cool completely.

By: Sara

Sara — Sat, 12 Nov 2011 00:16:09 +0000

Thanks so much for posting this! Do you know about how long it takes to cool?

By: Debbie

Debbie — Thu, 23 Dec 2010 13:42:12 +0000

Another Tip: I didn’t have time to order the panettone wrappers or mold and of course they are no where to be found in Oklahoma, so I purchased two 34.5 oz coffee cans removing of course the coffee and outside wrap, but also took my can opener (removes the entire lid) to remove the lip and edge of each can. I used parchment paper – cut out circle for the bottom and lined the walls of the can, worked perfectly…however, Santa would you please get me the wrappers, I can live with the coffee cans, but a mold would be nice as well. The bread is now cooled and I have re-wrapped the outside with parchment and tied with twine, printed a few of Giada’s recipes – Panettone French Toast, Panettone Bread Pudding and one of my favorites Argula and Roasted Fruit Salad with Panettone Crouton’s.

By: Debbie

Debbie — Thu, 23 Dec 2010 12:40:51 +0000

I just took two panettone’s (made from and by your recipe above)out of the oven and they are beautiful. After reading the reviews, I decided that having a warm environment was key to the bread rising properly. I started the bread at 4:00 a.m. 12/22/2010 as I had forgotten to bring the eggs and butter to room temperature. When I got up the kitchen seemed cold and so did the oven, so I heated the oven up to 170 degrees and brought in a space heater to warm up the kitchen. Once the oven had preheated, I turned it off so it would cool down a bit. The oven felt perfect when I put my plastic wrapped bowls in and the bread rose exactly as written in your recipe. Everytime the kitchen felt like it was getting cool, I turned on the space heater and the light in the oven. I did not open the door on the oven during the 15 hour peiod. I am so glad these turned out as I am meeting my foodies for lunch today and that is their gift, I think they will be as delighted as I am. (note: I used 3/4 c of the rum soaked raisins, 1/4 c candied orange peel, 1/3 c dried cherries and 1/3 c chestnuts)

By: Andrea

Andrea — Tue, 14 Dec 2010 20:47:39 +0000

Hi Joy. I’ve never had to wait longer than 18 hours for the first rise. I’d say if the dough isn’t showing significant progress at 15 hours, then move it to a sunny window or set it on top of the stove and turn on the overhead stove light to coax it along.

By: Joy

Joy — Tue, 14 Dec 2010 18:01:48 +0000

Made this recipe last year. After about two days it was still unrisen. So I mixed up some yeast and water, beat it in and continued as with a more traditional (not slow rise) bread. It was delicious.
This year I am trying it again with that little dab of yeast! It has now been 12 hous with little movement in my cold oven.
I see other recipes titled Sullivan Street Bakery Panettone with 1package plus 1 tsp yeast and a faster rise. I know that yours is the authentic one.
Any suggestions? Did yours actually triple in volume in 12-15 hours?
I looked at his cookbook and the bakery is pretty warm, so maybe their “cold” ovens are different than ours.
Any hints would be greatly appreciated!
Joy

By: Andrea

Andrea — Tue, 30 Nov 2010 23:35:50 +0000

Lahey’s recipe actually says active dry yeast because it’s supposed to be a long, slow rise. Hopefully your next attempt will turn out better for you!