I'm very happy. For the first time (it's very difficult to do) in my life,
I've made "Panettone".
It is gooder than the ones bought in shops!!!
Only a thing: I've made it with Bread Machine
Pandora

"Pandora" > wrote in message
...
> I'm very happy. For the first time (it's very difficult to do) in my
> life, I've made "Panettone".
> It is gooder than the ones bought in shops!!!
> Only a thing: I've made it with Bread Machine

Recipe please Pandora?

"Ophelia" > ha scritto nel messaggio
k...
>
> "Pandora" > wrote in message
> ...
>> I'm very happy. For the first time (it's very difficult to do) in my
>> life, I've made "Panettone".
>> It is gooder than the ones bought in shops!!!
>> Only a thing: I've made it with Bread Machine
>
> Recipe please Pandora?

But I made with Bread machine!!!!!

--
cheers
Pandora
>
>

Pandora wrote:

> I'm very happy. For the first time (it's very difficult to do) in my life,
> I've made "Panettone".
> It is gooder than the ones bought in shops!!!
> Only a thing: I've made it with Bread Machine

Great stuff.

I bake mine in a coffee can to give it that distinctive shape.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

"Reg" > ha scritto nel messaggio
...
> Pandora wrote:
>
>> I'm very happy. For the first time (it's very difficult to do) in my
>> life, I've made "Panettone".
>> It is gooder than the ones bought in shops!!!
>> Only a thing: I've made it with Bread Machine
>
> Great stuff.
>
> I bake mine in a coffee can to give it that distinctive shape.

In a coffee can???? How?
Pandora
>
> --
> Reg email: RegForte (at) (that free MS email service) (dot) com
>

Pandora wrote:

> "Reg" > ha scritto nel messaggio
> ...
>>
>>Great stuff.
>>
>>I bake mine in a coffee can to give it that distinctive shape.
>
> In a coffee can???? How?
> Pandora

There's not much to it, you just need to line the can properly
so the bread will come out. I use parchment paper, but I've also
been able to use foil.

One circular piece goes on the bottom, another piece lines
the inside all the way to the top.

Oil the inside after you've lined it, then sprinkle on
some coarse corn meal. This will give it some nice
texture on the exterior..

It comes out beautifully shaped.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

"Pandora" > wrote in message
...
| I'm very happy. For the first time (it's very difficult to do) in my life,
| I've made "Panettone".
| It is gooder than the ones bought in shops!!!
| Only a thing: I've made it with Bread Machine

Made one a couple of years ago. It was fabulous. I loved wataching the
long rise. I will have to try to hunt down the recipe and make one at
Christmas.I just remember reading one of my books one day.. thinking this
sounds interesting and the rest was history! :-)

Debbie

"Pandora" > wrote in message
...
> I'm very happy. For the first time (it's very difficult to do) in my life,
> I've made "Panettone".
> It is gooder than the ones bought in shops!!!
> Only a thing: I've made it with Bread Machine
> Pandora
I made mine in a crock pot.

I combined a recipe someone gave me on one of the ng's with the
instructions for my old, old, old crockpot. This was my first and only try,
as I recall. It was delicious. I looked and can't find the receipe; I
don't know what recipe I used.
http://tinypic.com/ehkc4m.jpg

Can you post a picture of yours for comparison -- or have you eaten it
all -- ha ha.

Dee Dee

"Reg" > ha scritto nel messaggio
...
> Pandora wrote:
>
>> "Reg" > ha scritto nel messaggio
>> ...
>>>
>>>Great stuff.
>>>
>>>I bake mine in a coffee can to give it that distinctive shape.
>> In a coffee can???? How?
>> Pandora
>
> There's not much to it, you just need to line the can properly
> so the bread will come out. I use parchment paper, but I've also
> been able to use foil.

Ohhhhh! It's the first time I hear such a thing! Could you be more exact,
please?
What do you mean for " I line the can properly"? Do you cut it?
>
> One circular piece goes on the bottom, another piece lines
> the inside all the way to the top.

Are you referring on paper? Do you mean that paper go out of the top of the
can?
>
> Oil the inside after you've lined it, then sprinkle on
> some coarse corn meal. This will give it some nice
> texture on the exterior..

I don' understand the verb "To line"...
I would prefer to avoid the corn meal, in order to make my Panettone more
similar to the traditional.
>
> It comes out beautifully shaped.

Ohhhh! Sure!
I want to do. BTW, using a coffee can it comes out small, doesn't it?
Another question. Time of cooking and temperature of oven. How do you acted?

--
cheers
Pandora

> --
> Reg email: RegForte (at) (that free MS email service) (dot) com
>

"Debbie" > ha scritto nel messaggio
news
>
> "Pandora" > wrote in message
> ...
> | I'm very happy. For the first time (it's very difficult to do) in my
> life,
> | I've made "Panettone".
> | It is gooder than the ones bought in shops!!!
> | Only a thing: I've made it with Bread Machine
>
> Made one a couple of years ago. It was fabulous. I loved wataching the
> long rise. I will have to try to hunt down the recipe and make one at
> Christmas.I just remember reading one of my books one day.. thinking this
> sounds interesting and the rest was history! :-)
>
> Debbie

Ohh!!! I would like to see other recipes of Panettone, to compare them with
mines.

--
cheers
Pandora
>
>

"Dee Randall" > ha scritto nel messaggio
...
>
> "Pandora" > wrote in message
> ...
>> I'm very happy. For the first time (it's very difficult to do) in my
>> life, I've made "Panettone".
>> It is gooder than the ones bought in shops!!!
>> Only a thing: I've made it with Bread Machine
>> Pandora
> I made mine in a crock pot.
>
> I combined a recipe someone gave me on one of the ng's with the
> instructions for my old, old, old crockpot. This was my first and only
> try, as I recall. It was delicious. I looked and can't find the receipe;
> I don't know what recipe I used.
> http://tinypic.com/ehkc4m.jpg

WEONDERFUL!!!!!! You must find the recipe! You must remember!!!
>
> Can you post a picture of yours for comparison -- or have you eaten it
> all -- ha ha.

My panettone was rectangular because , as I said, I've tried to make it with
BM.
We ate it yesterday and tomorrow morning for breakfast!
The shape wasn't beautiful like yours, but taste was very good!
Pandora
>
> Dee Dee
>

Pandora wrote:

> "Reg" > ha scritto nel messaggio
> ...
>
>>Oil the inside after you've lined it, then sprinkle on
>>some coarse corn meal. This will give it some nice
>>texture on the exterior..
>
> I don' understand the verb "To line"...

By "line" I mean "to completely cover the inside surface".

You'll need to do a little custom cutting of your paper. For
the bottom piece, draw a circle on the parchment paper
using the coffee can as a guide. Then cut out the circle
shape and put it in the bottom of the can.

Then for the sides, the paper has to go all way to the top,
covering the entire inside surface.

>>It comes out beautifully shaped.
>
> Ohhhh! Sure!
> I want to do. BTW, using a coffee can it comes out small, doesn't it?
> Another question. Time of cooking and temperature of oven. How do you acted?

It doesn't come out small because I use a large enough can.
Sometimes I do make several smaller loaves though.

Judging how much dough to use is important. You don't want it
to overflow during cooking.

The dough will double in size during the final rise, and then there
will be some extra rise in the oven. So when you put the dough in
the can, fill it to just slightly below half.

My "average" cooking time is 45-50 minutes at 375 F, but I don't
go by exact time. Since it's cooked in an odd sized container,
Pannetone is one of the few breads where I use a thermometer
to help judge doneness. I take it out when it reaches 190-195 F
(87-90 C).

--
Reg email: RegForte (at) (that free MS email service) (dot) com

"Reg" > ha scritto nel messaggio
.. .
> Pandora wrote:
>
>> "Reg" > ha scritto nel messaggio
>> ...
>>
>>>Oil the inside after you've lined it, then sprinkle on
>>>some coarse corn meal. This will give it some nice
>>>texture on the exterior..
>>
>> I don' understand the verb "To line"...
>
> By "line" I mean "to completely cover the inside surface".

Ahhh! Ok! I understand, now. Thank you very much!
>
> You'll need to do a little custom cutting of your paper. For
> the bottom piece, draw a circle on the parchment paper
> using the coffee can as a guide. Then cut out the circle
> shape and put it in the bottom of the can.

Ohhh! Thank you for the idea!
>
> Then for the sides, the paper has to go all way to the top,
> covering the entire inside surface.

Ok!
>
>>>It comes out beautifully shaped.
>>
>> Ohhhh! Sure!
>> I want to do. BTW, using a coffee can it comes out small, doesn't it?
>> Another question. Time of cooking and temperature of oven. How do you
>> acted?
>
> It doesn't come out small because I use a large enough can.
> Sometimes I do make several smaller loaves though.

We don't have big cans of coffe. A can of coffe is always 250 gr.
>
> Judging how much dough to use is important. You don't want it
> to overflow during cooking.

Yes! Give me your recipe, then.
>
> The dough will double in size during the final rise, and then there
> will be some extra rise in the oven. So when you put the dough in
> the can, fill it to just slightly below half.

Ok!
>
> My "average" cooking time is 45-50 minutes at 375 F, but I don't
> go by exact time. Since it's cooked in an odd sized container,
> Pannetone is one of the few breads where I use a thermometer
> to help judge doneness. I take it out when it reaches 190-195 F
> (87-90 C).

I haven't still found an oven thermometer. I must buy it! It's too useful,
especially for meat.
Thank you
and
--
cheers
Pandora
>
> --
> Reg email: RegForte (at) (that free MS email service) (dot) com
>

"Pandora" > wrote in message
...
>
> "Reg" > ha scritto nel messaggio
> ...
>> Pandora wrote:
>>
>>> "Reg" > ha scritto nel messaggio
>>> ...
>>>>
>>>>Great stuff.
>>>>
>>>>I bake mine in a coffee can to give it that distinctive shape.
>>> In a coffee can???? How?
>>> Pandora
>>
>> There's not much to it, you just need to line the can properly
>> so the bread will come out. I use parchment paper, but I've also
>> been able to use foil.
>
> Ohhhhh! It's the first time I hear such a thing! Could you be more exact,
> please?
> What do you mean for " I line the can properly"? Do you cut it?
>>
>> One circular piece goes on the bottom, another piece lines
>> the inside all the way to the top.
>
> Are you referring on paper? Do you mean that paper go out of the top of
> the can?
>>
>> Oil the inside after you've lined it, then sprinkle on
>> some coarse corn meal. This will give it some nice
>> texture on the exterior..
>
> I don' understand the verb "To line"...
> I would prefer to avoid the corn meal, in order to make my Panettone more
> similar to the traditional.
>>
>> It comes out beautifully shaped.
>
> Ohhhh! Sure!
> I want to do. BTW, using a coffee can it comes out small, doesn't it?
> Another question. Time of cooking and temperature of oven. How do you
> acted?
>

answering Pandora,
definition: to line:
verb: " cover the interior of "
a similar cooking example would be at
http://www.hormel.com/templates/know...emid=17&id=673
go to: "Lining with Parchment Paper" on this site's page and you will see
several referrals to "lining."

I've not made cakes in coffee cans, but it is somewhat common to do here in
the U.S., but I believe people use the 2 or 3# coffee can.
Dee Dee

"Dee Randall" > ha scritto nel messaggio
...
>
> "Pandora" > wrote in message
> ...
>>
>> "Reg" > ha scritto nel messaggio
>> ...
>>> Pandora wrote:
>>>
>>>> "Reg" > ha scritto nel messaggio
>>>> ...
>>>>>
>>>>>Great stuff.
>>>>>
>>>>>I bake mine in a coffee can to give it that distinctive shape.
>>>> In a coffee can???? How?
>>>> Pandora
>>>
>>> There's not much to it, you just need to line the can properly
>>> so the bread will come out. I use parchment paper, but I've also
>>> been able to use foil.
>>
>> Ohhhhh! It's the first time I hear such a thing! Could you be more exact,
>> please?
>> What do you mean for " I line the can properly"? Do you cut it?
>>>
>>> One circular piece goes on the bottom, another piece lines
>>> the inside all the way to the top.
>>
>> Are you referring on paper? Do you mean that paper go out of the top of
>> the can?
>>>
>>> Oil the inside after you've lined it, then sprinkle on
>>> some coarse corn meal. This will give it some nice
>>> texture on the exterior..
>>
>> I don' understand the verb "To line"...
>> I would prefer to avoid the corn meal, in order to make my Panettone more
>> similar to the traditional.
>>>
>>> It comes out beautifully shaped.
>>
>> Ohhhh! Sure!
>> I want to do. BTW, using a coffee can it comes out small, doesn't it?
>> Another question. Time of cooking and temperature of oven. How do you
>> acted?
>>
>
> answering Pandora,
> definition: to line:
> verb: " cover the interior of "
> a similar cooking example would be at
> http://www.hormel.com/templates/know...emid=17&id=673
> go to: "Lining with Parchment Paper" on this site's page and you will see
> several referrals to "lining."
>
> I've not made cakes in coffee cans, but it is somewhat common to do here
> in the U.S., but I believe people use the 2 or 3# coffee can.
> Dee Dee

Thank you Dee, I've seen!

--
cheers
Pandora
>
>

Pandora wrote:

> "Reg" > ha scritto nel messaggio
> .. .
>>
>>It doesn't come out small because I use a large enough can.
>>Sometimes I do make several smaller loaves though.
>
> We don't have big cans of coffe. A can of coffe is always 250 gr.

Well, that should be easy to solve. A few possibilities.

You can also make it in an oven-safe saucepan if
it's the proper shape.

You might be able to find larger coffee cans sold by
a foodservice supplier. Try shopping where the restaurants
buy their supplies.

In any case, I'd be happy to send you one. Where are you
located? My cousins are from Milano (where panettone
originated).

>>Judging how much dough to use is important. You don't want it
>>to overflow during cooking.
>
> Yes! Give me your recipe, then.

My recipe is a bit different from the traditional one. If
you've made brioche before you may recognize it as that.

I use a very rich brioche dough to which I add raisins,
candied citrus peel, the zest of a lemon, zest of an orange,
nutmeg, and sometimes I'll throw in some nuts. I'll put the
full recipe at the end of this post.

>>My "average" cooking time is 45-50 minutes at 375 F, but I don't
>>go by exact time. Since it's cooked in an odd sized container,
>>Pannetone is one of the few breads where I use a thermometer
>>to help judge doneness. I take it out when it reaches 190-195 F
>>(87-90 C).
>
> I haven't still found an oven thermometer. I must buy it! It's too useful,
> especially for meat.

A "must have" item for the kitchen. Not just for meats.

==========================

Here's the recipe. This is a very wet brioche dough. So
much so that you might think there's something wrong because
you can almost pour it. Brioche dough is that way because
of all the butter (you can safely reduce the butter by up
to 50% and the recipe will still work).

Panettone

1 T dried yeast
1 C water
1/4 C + 1 t sugar
4 1/4 C flour
1 lb butter, softened
1 3/4 t salt
4 egg whites
5 egg yolks

6 T candied citrus peel
1/2 C golden raisins
2 t vanilla extract
zest of one lemon
zest of one orange
a pinch of freshly ground nutmeg

Combine yeast with 1 C warm water and 1 t sugar. Allow to
bubble, about 10 minutes.

Add yeast mixture to mixing bowl with 2 C flour, egg whites,
1/4 C sugar and mix for 4 minutes with paddle attachment. Allow
to rest (sponge) for 2 hours.

Add egg yolks, remaining 2 1/4 C flour, salt, vanilla,
lemon zest, orange zest, and nutmeg. Mix well, about
3 minutes.

Add softened butter and mix well, by hand if necessary,
about 3 minutes.

Add citrus peel, raisins. Mix again until well combined.

Allow to rise until doubled in size.

Punch down and load pans. Allow to rise until doubled, up to
2 hours depending on temperature.

Bake at 375 F to 200 F internal, about 45-50 minutes.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

"Reg" > ha scritto nel messaggio
. ..
> Pandora wrote:
>
>> "Reg" > ha scritto nel messaggio
>> .. .
>>>
>>>It doesn't come out small because I use a large enough can.
>>>Sometimes I do make several smaller loaves though.
>>
>> We don't have big cans of coffe. A can of coffe is always 250 gr.
>
> Well, that should be easy to solve. A few possibilities.
>
> You can also make it in an oven-safe saucepan if
> it's the proper shape.
>
> You might be able to find larger coffee cans sold by
> a foodservice supplier. Try shopping where the restaurants
> buy their supplies.
>
> In any case, I'd be happy to send you one. Where are you
> located? My cousins are from Milano (where panettone
> originated).

I'm in Turin, bout 150 km from Milan. I thank you very much. But wait a
minute.
Last year I have bought a pan. The shopper told me it was for Panettone, but
I'm not sure because I've never seen one. Now I take a pic and I send you.
>
>>>Judging how much dough to use is important. You don't want it
>>>to overflow during cooking.
>>
>> Yes! Give me your recipe, then.
>
> My recipe is a bit different from the traditional one. If
> you've made brioche before you may recognize it as that.

Ohh!!! You have made brioche bread. I like it very much. It has the shape of
panettone, the colour of sandwich bread, and it is sugar-salted (half and
half).
We use to stuff it with salami, salad, mayonnaise, and many other things.
YuM YUM.
>
> I use a very rich brioche dough to which I add raisins,
> candied citrus peel, the zest of a lemon, zest of an orange,
> nutmeg, and sometimes I'll throw in some nuts. I'll put the
> full recipe at the end of this post.

Thank you very much.
>
>>>My "average" cooking time is 45-50 minutes at 375 F, but I don't
>>>go by exact time. Since it's cooked in an odd sized container,
>>>Pannetone is one of the few breads where I use a thermometer
>>>to help judge doneness. I take it out when it reaches 190-195 F
>>>(87-90 C).
>>
>> I haven't still found an oven thermometer. I must buy it! It's too
>> useful, especially for meat.
>
> A "must have" item for the kitchen. Not just for meats.

I see.
>
> ==========================
>
> Here's the recipe. This is a very wet brioche dough. So
> much so that you might think there's something wrong because
> you can almost pour it. Brioche dough is that way because
> of all the butter (you can safely reduce the butter by up
> to 50% and the recipe will still work).

OK!
>
> Panettone
>
> 1 T dried yeast
> 1 C water
> 1/4 C + 1 t sugar
> 4 1/4 C flour
> 1 lb butter, softened
> 1 3/4 t salt
> 4 egg whites
> 5 egg yolks
>
> 6 T candied citrus peel
> 1/2 C golden raisins
> 2 t vanilla extract
> zest of one lemon
> zest of one orange
> a pinch of freshly ground nutmeg
>
> Combine yeast with 1 C warm water and 1 t sugar. Allow to
> bubble, about 10 minutes.
>
> Add yeast mixture to mixing bowl with 2 C flour, egg whites,
> 1/4 C sugar and mix for 4 minutes with paddle attachment. Allow
> to rest (sponge) for 2 hours.
>
> Add egg yolks, remaining 2 1/4 C flour, salt, vanilla,
> lemon zest, orange zest, and nutmeg. Mix well, about
> 3 minutes.
>
> Add softened butter and mix well, by hand if necessary,
> about 3 minutes.
>
> Add citrus peel, raisins. Mix again until well combined.
>
> Allow to rise until doubled in size.
>
> Punch down and load pans. Allow to rise until doubled, up to
> 2 hours depending on temperature.
>
> Bake at 375 F to 200 F internal, about 45-50 minutes.
>
> --
> Reg email: RegForte (at) (that free MS email service) (dot) com
>

Dee Randall wrote:

> "Pandora" > wrote in message
> ...
>
>>I'm very happy. For the first time (it's very difficult to do) in my life,
>>I've made "Panettone".
>>It is gooder than the ones bought in shops!!!
>>Only a thing: I've made it with Bread Machine
>>Pandora
>
> I made mine in a crock pot.
>
> I combined a recipe someone gave me on one of the ng's with the
> instructions for my old, old, old crockpot. This was my first and only try,
> as I recall. It was delicious. I looked and can't find the receipe; I
> don't know what recipe I used.
> http://tinypic.com/ehkc4m.jpg
>
> Can you post a picture of yours for comparison -- or have you eaten it
> all -- ha ha.
>
> Dee Dee
>
>
Very nice looking! I wasn't sure what panettone was so I googgled and
found a recipe to try. It sure sounds like it will make a nice bread to
add to my collection. How do you cook it in a crockpot?

"Reg" > ha scritto nel messaggio
. ..
> Pandora wrote:
Thank you for the recipe!
My post went away in a hurry
Pandora

"Reg" > ha scritto nel messaggio
. ..

I was wrong, the stamp that I have isn't cilindrical and it has grooves.
But doesn't matter , I will try to find it.
You must not trouble your cousin
BTW thank you for your kind offer.

--
cheers
Pandora

"~patches~" > ha scritto nel messaggio
...
> Dee Randall wrote:
>
>> "Pandora" > wrote in message
>> ...
>>
>>>I'm very happy. For the first time (it's very difficult to do) in my
>>>life, I've made "Panettone".
>>>It is gooder than the ones bought in shops!!!
>>>Only a thing: I've made it with Bread Machine
>>>Pandora
>>
>> I made mine in a crock pot.
>>
>> I combined a recipe someone gave me on one of the ng's with the
>> instructions for my old, old, old crockpot. This was my first and only
>> try, as I recall. It was delicious. I looked and can't find the
>> receipe; I don't know what recipe I used.
>> http://tinypic.com/ehkc4m.jpg
>>
>> Can you post a picture of yours for comparison -- or have you eaten it
>> all -- ha ha.
>>
>> Dee Dee
> Very nice looking! I wasn't sure what panettone was so I googgled and
> found a recipe to try. It sure sounds like it will make a nice bread to
> add to my collection. How do you cook it in a crockpot?

What is a crockpot?Is it a normal pan?

--
cheers
Pandora

"Pandora" > wrote in message
...
>
> "~patches~" > ha scritto nel messaggio
> ...
>> Dee Randall wrote:
>>
>>> "Pandora" > wrote in message
>>> ...
>>>
>>>>I'm very happy. For the first time (it's very difficult to do) in my
>>>>life, I've made "Panettone".
>>>>It is gooder than the ones bought in shops!!!
>>>>Only a thing: I've made it with Bread Machine
>>>>Pandora
>>>
>>> I made mine in a crock pot.
>>>
>>> I combined a recipe someone gave me on one of the ng's with the
>>> instructions for my old, old, old crockpot. This was my first and only
>>> try, as I recall. It was delicious. I looked and can't find the
>>> receipe; I don't know what recipe I used.
>>> http://tinypic.com/ehkc4m.jpg
>>>
>>> Can you post a picture of yours for comparison -- or have you eaten it
>>> all -- ha ha.
>>>
>>> Dee Dee
>> Very nice looking! I wasn't sure what panettone was so I googgled and
>> found a recipe to try. It sure sounds like it will make a nice bread to
>> add to my collection. How do you cook it in a crockpot?
>
> What is a crockpot?Is it a normal pan?
>
> --
> cheers
> Pandora

Hundreds of them:
>
http://www.amazon.com/exec/obidos/se...998023-8791059

Dee Dee

"~patches~" > wrote in message
...
> Dee Randall wrote:
>
>> "Pandora" > wrote in message
>> ...
>>
>>>I'm very happy. For the first time (it's very difficult to do) in my
>>>life, I've made "Panettone".
>>>It is gooder than the ones bought in shops!!!
>>>Only a thing: I've made it with Bread Machine
>>>Pandora
>>
>> I made mine in a crock pot.
>>
>> I combined a recipe someone gave me on one of the ng's with the
>> instructions for my old, old, old crockpot. This was my first and only
>> try, as I recall. It was delicious. I looked and can't find the
>> receipe; I don't know what recipe I used.
>> http://tinypic.com/ehkc4m.jpg
>>
>> Can you post a picture of yours for comparison -- or have you eaten it
>> all -- ha ha.
>>
>> Dee Dee
> Very nice looking! I wasn't sure what panettone was so I googgled and
> found a recipe to try. It sure sounds like it will make a nice bread to
> add to my collection. How do you cook it in a crockpot?

I'll look again for the information.
Thanks for the complement.
Dee Dee

"Dee Randall" > ha scritto nel messaggio
...
>
> "Pandora" > wrote in message
> ...
>>
>> "~patches~" > ha scritto nel messaggio
>> ...
>>> Dee Randall wrote:
>>>
>>>> "Pandora" > wrote in message
>>>> ...
>>>>
>>>>>I'm very happy. For the first time (it's very difficult to do) in my
>>>>>life, I've made "Panettone".
>>>>>It is gooder than the ones bought in shops!!!
>>>>>Only a thing: I've made it with Bread Machine
>>>>>Pandora
>>>>
>>>> I made mine in a crock pot.
>>>>
>>>> I combined a recipe someone gave me on one of the ng's with the
>>>> instructions for my old, old, old crockpot. This was my first and only
>>>> try, as I recall. It was delicious. I looked and can't find the
>>>> receipe; I don't know what recipe I used.
>>>> http://tinypic.com/ehkc4m.jpg
>>>>
>>>> Can you post a picture of yours for comparison -- or have you eaten it
>>>> all -- ha ha.
>>>>
>>>> Dee Dee
>>> Very nice looking! I wasn't sure what panettone was so I googgled and
>>> found a recipe to try. It sure sounds like it will make a nice bread to
>>> add to my collection. How do you cook it in a crockpot?
>>
>> What is a crockpot?Is it a normal pan?
>>
>> --
>> cheers
>> Pandora
>
> Hundreds of them:
>>
> http://www.amazon.com/exec/obidos/se...998023-8791059
>
> Dee Dee

I see that it is an electric pan for slow cooking.
But now, what is slow cooking? We haven't such electric pans here!

--
cheers
Pandora
>
>

"~patches~" > wrote in message
...
> Dee Randall wrote:
>
>> "Pandora" > wrote in message
>> ...
>>
>>>I'm very happy. For the first time (it's very difficult to do) in my
>>>life, I've made "Panettone".
>>>It is gooder than the ones bought in shops!!!
>>>Only a thing: I've made it with Bread Machine
>>>Pandora
>>
>> I made mine in a crock pot.
>>
>> I combined a recipe someone gave me on one of the ng's with the
>> instructions for my old, old, old crockpot. This was my first and only
>> try, as I recall. It was delicious. I looked and can't find the
>> receipe; I don't know what recipe I used.
>> http://tinypic.com/ehkc4m.jpg
>>
>> Can you post a picture of yours for comparison -- or have you eaten it
>> all -- ha ha.
>>
>> Dee Dee
> Very nice looking! I wasn't sure what panettone was so I googgled and
> found a recipe to try. It sure sounds like it will make a nice bread to
> add to my collection. How do you cook it in a crockpot?

I couldn't find anything in my cooking/recipe files, so I googled and found
the discussion about making it. It was on rec.food.baking. I don't have
any further recipe or write up of how I did it other than on this group
thread. Didn't one person say they had actually made it in a flower pot?
Well, for me, I think a crock pot was better.
Dee Dee

http://groups.google.com/group/rec.f...25dff61cc5b48e

"Pandora" > wrote in message
...
>
> "Dee Randall" > ha scritto nel messaggio
> ...
>>
>> "Pandora" > wrote in message
>> ...
>>>
>>> "~patches~" > ha scritto nel messaggio
>>> ...
>>>> Dee Randall wrote:
>>>>
>>>>> "Pandora" > wrote in message
>>>>> ...
>>>>>
>>>>>>I'm very happy. For the first time (it's very difficult to do) in my
>>>>>>life, I've made "Panettone".
>>>>>>It is gooder than the ones bought in shops!!!
>>>>>>Only a thing: I've made it with Bread Machine
>>>>>>Pandora
>>>>>
>>>>> I made mine in a crock pot.
>>>>>
>>>>> I combined a recipe someone gave me on one of the ng's with the
>>>>> instructions for my old, old, old crockpot. This was my first and
>>>>> only try, as I recall. It was delicious. I looked and can't find the
>>>>> receipe; I don't know what recipe I used.
>>>>> http://tinypic.com/ehkc4m.jpg
>>>>>
>>>>> Can you post a picture of yours for comparison -- or have you eaten it
>>>>> all -- ha ha.
>>>>>
>>>>> Dee Dee
>>>> Very nice looking! I wasn't sure what panettone was so I googgled and
>>>> found a recipe to try. It sure sounds like it will make a nice bread
>>>> to add to my collection. How do you cook it in a crockpot?
>>>
>>> What is a crockpot?Is it a normal pan?
>>>
>>> --
>>> cheers
>>> Pandora
>>
>> Hundreds of them:
>>>
>> http://www.amazon.com/exec/obidos/se...998023-8791059
>>
>> Dee Dee
>
> I see that it is an electric pan for slow cooking.
> But now, what is slow cooking? We haven't such electric pans here!
>
> --
> cheers
> Pandora
>>

As indicated by its name: crockPOT:
Quick definitions:
POT:
noun: metal or earthenware cooking vessel that is usually round and deep;
often has a handle and lid

PAN:
noun: shallow container made of metal

When crock-pots first came out - many, many years ago, most were ceramic
pots. They had two settings, one was low and one was high. Sometimes a
recipe might state to set it to high for about an hour to get it good and
hot, then the rest of the time it would cook at a low/slow rate of heat for
the rest of time.

Looking at my OLD cooker recipe book,
Coq au Vin - Cover and set to low for 6-8 hours. or High for 3-4 hours. (No
heating up for an hour first)

Pot au Feu (you probably know this by its name) 2# rump roast, 1# pork
tenderloin, 2-3 chicken breasts or thighs, 1/2 # polish sausage and some
vegs mentioned. Cook on low 12-18 hours.

I used to make Pot au Feu when I worked in the mid-70's, so my crockpot must
be that old. Now there are all sorts of shapes of crockpots and I've been
thinking of buying a more modern one, but so far, there are too many to
choose from. If Costco (a warehouse here in the U.S. for goods at normally
a lower price) gets one, I'll probably buy it -- but not without looking at
a review, of course.

HTH,
Dee Dee

"Dee Randall" > ha scritto nel messaggio
...
> HTH,
> Dee Dee

Thank you Dee Dee. I've never seen an electric pot like these.
I think they go well for polenta

--
cheers
Pandora

--
cheers
Pandora
>
>
>
>