Panettone: The ChefSteps one-day recipe for this Italian holiday bread
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https://chfstps.co/3qFOg9X Traditional panettone takes days to bake—made with a wild yeast starter, the dough is built over time …
I gave you a like at the 3 min mark just for using Bulgarian yogurt. Call me a nationalist, I don't care
You put too much dough, hence the mushrooming
But you're not Italian…
Super panettone 👌👌
Can you please provide a link to the essential oils you used? Also, what type of liquor did you use?
Mahn u luv to whistle😅.I say we were in a classroom and saw u fall in love with the dough. And end is result is not "so bad"..it's beaurriful🤩.
And if it is around long enough to get a little dry and stale, it makes awesome BREAD. PUDDING!!!😀🤗 I made it last Sunday, topped with chocolate and whipped cream!! Yum!!😋😋
Wow! Thanks for this guidance – very helpful and you rock!
Wow. I actually finished this long video. It was pretty good. Thank you, so informative. 😊
Mozel recept s prevodom na hrvatskom jeziku
You’re cute
Beautiful but you did not give us the recipe. 😞
😍🙏🏻😍
Oh man this is terrific. Thank you from Canada.
Looks great! I did try to check out the recipe, but I keep getting brought to other things despite being specific.
So annoying whistling
But the recipe is good, veeeery good
The detailed description and the process visibility are great
But whistle, it hurts the impression
where can I find your quantities for this bread
I didnt enjoy seeing you touch your hair then touch the dough several times!! You are good looking and you know it 🙁
Couldn’t he say doouuuuuuuugh little longer please next time.
I enjoyed this video immensely. As for the hair touching, hey, I'm not eating this particular bread. This is a demo, so neither is anyone else watching this on YT. I will add this: If his/her hair is the worst thing any baker, chef or cook touched while making my food, I'd be relieved. I learned a lot from watching Grant. It's nice to visit several sites and videos before making my first panettone. I can keep the advice that sounds and looks good to me and toss out what I don't think I need. Bravo, Grant and ChefSteps. Thank you! P.S. – You really do have great hair, Grant. 🙂
Roy's panettone is so moist and full of bubbles on the inside that it almost looks like a cruller
Could someone comment on the preferment mixture as how much yeast, buttermilk and flour to use. Thanks a million
Love the instruction, but my dear, you need to leave the hair styling for a separate video.
What about the measures?