[Benito]

Too many photos for a single post.

Naturally Leavened Panettone with homemade candied orange peel, tart cherries and golden raisins. This one was just baked yesterday and the flavour will come together after several days. So I have sliced it yet.

If you’re interested in any of the recipes, here is a link to my index of bakes. https://www.thefreshloaf.com/node/68798/benitos-index-bakes

 

[Northern Light]

Too many photos for a single post.
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Naturally Leavened Panettone with homemade candied orange peel, tart cherries and golden raisins. This one was just baked yesterday and the flavour will come together after several days. So I have sliced it yet.

If you’re interested in any of the recipes, here is a link to my index of bakes. https://www.thefreshloaf.com/node/68798/benitos-index-bakes

Sigh, I haven't had Fresh Panettone since my last trip to Milan almost 2 decades ago............

Such a difference. I actually had it same day baked.........and it reminded me alot of Angel Food Cake, but bursting w/citrus flavours. So unlike the typical sawdust, overly dry, meh stuff we usually get here. And...available by the slice!

 

[afransen]

Sigh, I haven't had Fresh Panettone since my last trip to Milan almost 2 decades ago............

Such a difference. I actually had it same day baked.........and it reminded me alot of Angel Food Cake, but bursting w/citrus flavours. So unlike the typical sawdust, overly dry, meh stuff we usually get here. And...available by the slice!

Makes one wonder why fresh-made stuff isn't available anywhere here!

 

[Benito]

Sigh, I haven't had Fresh Panettone since my last trip to Milan almost 2 decades ago............

Such a difference. I actually had it same day baked.........and it reminded me alot of Angel Food Cake, but bursting w/citrus flavours. So unlike the typical sawdust, overly dry, meh stuff we usually get here. And...available by the slice!

Fresh is great, but it does improve over the first 5 or so days, so slightly aged is best.

Makes one wonder why fresh-made stuff isn't available anywhere here!

You can buy panettone baked at some of our bakeries. I know that Sud Forno and Blackbird bakeries both have panettone closer to Christmas season that they themselves bake. I know there are other local bakeries that do the same, but I’ve never had panettone from any of them. Eataly always carries very good panettone. If you just avoid the cheap ones at grocery stores you’ll have a good experience.

Panettone is such a challenging technical bake, but even the ones that don’t go as planned taste good if you’ve used good ingredients. The nice thing about making your own is that you can customize the inclusions to your taste. I love sour cherries so I love them in a panettone.

 

[Benito]

Rhubarb Walnut Streusel Pie. I have a friend that sends me rhubarb from his country home every year. I clean it and slice it up and keep it in my freezer for when I need rhubarb even out of season. I hadn’t baked a pie for ages and since we’re having friends over for a birthday celebration I decided to make a pie. This is the first all rhubarb pie that I’ve made. The filling is simple yet delicious. There is nutmeg in the filling and streusel to give this a hint of spice. I like to cook the filling ahead of time, this helps reduce the chance of a soggy bottom crust and since the rhubarb was frozen, you can ensure you have enough thickener in the filling to control all the liquid that comes out of the defrosting rhubarb. The walnut is in the streusel just to amp up the nutty flavour.

I have sourdough baguettes in cold retard at the moment that I’ll be taking out to do the shaping and final proof. I’ll post them later.

Benito’s Index of bakes | The Fresh Loaf

This is the index for the bakes that I have posted in my blog. I will keep it updated as I add new recipes or bakes. The newest bakes will be at the top of the list.Follow me on Instagram bread_mdMy YouTube channel.

www.thefreshloaf.com