Panettone

Panettone is one of the few breads still naturally leavened in its modern form; there are yeast versions to make and buy but the process of making panettone has not been lost to time. This is not to say that it is easy. On the contrary, I can hardly think of a more challenging process more likely to go wrong in a myriad of ways. Bakers like a challenge though and I have seen renewed enthusiasm for panettone online in the three years since we started making it at Margot. When it works it is