It was gooey, and sticky and caramel-y. What more can you ask for after a 2-day baking project.Read More
As a home baker, I think we all get comfortable with our baking, collecting those recipes that speak to your own flavor profiles and those of our family. Like a nice comfy blanket, no matter what, when you wrap yourself in it, you are safe.
I think one of the reasons that I joined a bake along in the first place was to expand on those comfortable recipes. I wanted to develop my flavor profiles and also my baking techniques. I wanted to feel afraid and experience those hit and misses. I truly believe that we learn the most with our failures rather than our successes.
You all know my Italian roots, so it may come as a surprise that as an Italian family, none of us bakers in the family ever made Panettone at home. We all knew that baking this at home was time consuming and even my paternal nonna, who was a very serious baker, would leave it to the pros. Every holiday, she would simply place an order with our local Italian bakery and “voila” fresh, delicious Panettone would magically appear at our home in time for us to polish it off before it even left the pretty wrapping it came in.