Panettone usually contains raisins.
Panettone is a large cylindrical bread with a dome that probably originated in Milan, Italy. Although it is now made and eaten year-round in Italy and imported to many countries around the world, including the United States, it may have started out as a bun baked during the Christmas season. The bread has a light and fluffy texture, due to its special fermentation process.
Unlike quicker recipes, where fresh or dry yeast is added to the ingredients, authentic panettone uses a starter, similar to a sourdough starter, to raise the bread. The entire fermentation process can take 18-20 hours for commercial bakers, as fermentation is not as expansive as yeast would be without much time. The result, however, is undeniably different from most sourdough breads. Although the starter contains yeast, the bread does not have that characteristic yeasty taste. Instead, the distinctive flavors come from chunks of cider, raisins, and lemon zest, though you can find plain bread versions or even chocolate versions.
Panettone uses an entrance to lift the bread.
Due to the unique fermentation process, it is difficult to make this bread at home unless you are willing to spend several days making an entrée or have an entrée on hand. Fortunately, although most Panettone companies produce this bread in Italy, there are plenty of imports into the United States, throughout Europe, and elsewhere. You’ll find panettone in many Italian delicatessens and specialty supermarkets, and you can order it online from a number of companies, especially around Christmas. The bread ships well and keeps well, and when it’s stale, it’s still delicious toasted or made into rich French toast.
Italians can eat panettone with mascarpone cheese, a little butter, or zabaglione. It can be served for breakfast or as a snack. Toast slices can be served with sweet or sparkling wines, and many like to dip their bread in wine.
There are several stories about the origin of bread, some more likely than others. Some date back to the beginning of bread in the Roman Empire, while others suggest that the 16th century may have seen the advent of the panettone. In particular, a painting by Pieter Bruegel (the father) shows a loaf of bread that appears to be panettone. It was clearly made in the 18th century and is mentioned in writing.
A popular legend is loved for its romantic nature. In the fifteenth century, a man fell in love with the daughter of a poor baker. His name was Tonio, and the man was afraid that his rich family would never allow him to marry a poor girl. With his family, the man developed a recipe that instantly became popular, making Tonio and his family rich. The result was the introduction of bread in Milan, baptized Tonio’s bread, and a happy marriage between the couple. In some versions, a man named Tonio or Toni, who was a baker, made bread to marry a rich young woman.
Most likely, the name comes from the size of the loaf. Pan means bread, but by adding tone the word means big bread. This is a less exciting version of how the bread got its name, which is why the legend is often preferred, as it is considered by many to be only as delicious as its result: a delicious, light and unique bread that is now popular throughout Italy. and known to many. large part of the world.