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Help!! Panettone/pandoro moldsSubmitted by greedybread on June 17, 2013 - 4:58am. greetings all bready people:)I need to know if anyone knows of somewhere in NZ that sells the above items...I have found and used one place in CHristchurch...
Help!! Panettone/pandoro moldsSubmitted by greedybread on June 17, 2013 - 4:58am. greetings all bready people:)I need to know if anyone knows of somewhere in NZ that sells the above items...I have found and used one place in CHristchurch, NZ before but would prefer elsewhere if possible...Or if anyone can recommend a european or US store that does not charge the whole national debt of NZ as postage:)I do have pans that I have used in the past, like a big charlotte pan and a big csserole dish but they produce MASSIVE panettone:) not that it is a bad thing... i would like to try to make baby ones and have located some small terracotta pots that may do the trick but not so good for turning upside down and hanging...Many thanks in advance...MichelleGreedybread..
about 1 hour ago
Chocolate Panettone with White Chocolate MorselsSubmitted by hkooreman on May 28, 2013 - 5:20am. I ran across this recipe at Il Pasticcione, an Italian site with a lot of great panettone recipes.  I have kind of gotten hooked on making p...
Chocolate Panettone with White Chocolate MorselsSubmitted by hkooreman on May 28, 2013 - 5:20am. I ran across this recipe at Il Pasticcione, an Italian site with a lot of great panettone recipes.  I have kind of gotten hooked on making panettone so I thought I would give this one a try.  I did make an adjustment to the recipe as I made this on impulse and didn't have time to go through the series of proper builds for an Italian starter.  What I did was take a hint from the Brioche au Levain recipe that is on this site and made a quick, stiff starter by combining 50g of my 100% hydration starter (which luckly for me is very mild in flavor), 100g of water and 100g of King Arthur bread flour, mixed that together and let it sit for about 4-5 hours till it tripled.  Other than that, I followed the recipe as it was written.  I do not speak Italian but I speak Spanish pretty well so I think I was able to translate the recipe pretty accurately.  It turned out great.  The first rise took less than the prescribed 12-14 hours, I put it to rise before I went to bed and it had already tripled by 9 hours.  The second rise took about 5 hours.  I did not glaze the panettone before baking, just cut an "X" in the middle and put in a pat of butter due to the already rather large amount of chocolate I was afraid glazing would make it overly sweet.  For me, I had to bake it longer than 50  minutes (65 minutes)  and I baked it to an internal temperature of 190 degrees F (87.7C) to ensure that it would not fall apart when I turned it upside down to cool.  I let it cool for 12 hours before trying.  It was good, light, moist, airy, "shreddy" texture a lot of nice big pockets and despite my last minute starter, it was not at all sour in flavor to me, although the rather large amount of white chocolate that goes into this would probably have covered up what tartness may have been there.  Great recipe for the chocolate lover, although I have to admit I think I prefer the traditional raisin and candied peel panettone best of all.  Here is the recipe. I will add pictures if I can figure out how to get them in here.This makes enough for 1 large panettone that will fit into a 1 kg or 1 lb mold (6" in diameter - the size you get from KA Flour)First Dough210 grams flour50 grams water80 grams sugar (dissolved in the 50 grams of water)110 grams natural starter (see description above for my short cut, apologizes to the purists)*110 grams egg yolks115 grams butter25 grams water at 30C25 grams hazelnut paste (I had some on hand so I used this) or chocolate/hazelnut paste (gianduia) Mix the yeast with the egg yolks for 4 minutes, alternate adding the sugar/water mixture with the flour making sure each addition is well incorporated and that you have an elastic dough, add the hazelnut paste, the room temperature butter in small amounts and finally add the 25 grams of water.  Let rise at 28C (82.4F) for 12-14 hours (it should triple in volume).  Total mixing time should probably be no more than 20 minutes.  I just made sure mine had a nice windowpane.  I was mixing with a Magic Mill/Electrolux using the roller/scraper.Second dough50 grams flour30 grams egg yolks25 grams sugar25 grams butter6 grams salt300 grams white chocolate pieces60 grams chocolate paste (made with 75 grams of sugar, 75 grams of dextrose or corn syrup, 200 grams of water, 150 grams of cocoa powder.  In a saucepan mix the water, sugar, and dextrose or corn syrup.  Heat till the mixture reaches 85C (185F) and then add the cocoa and mix well with a whisk till emulsified, pour into a bowl and allow to cool. This makes a lot so you can freeze the rest for other things).Vanilla and orange essence and/or aroma panettone to taste (I used a tsp of vanilla and a tsp of aroma)To the first dough add the flour, then the sugar, the egg yolks, the chocolate paste, the butter, the salt, the flavorings, and finally add the chocolate pieces, making sure to knead well after each addition to maintain an elastic do
20 days ago
Amanda Leigh Dunn, Television Personality and Co-Owner, The DallowayUs fashion folk knew Amanda Leigh Dunn well before she landed on Showtime's catty, often steamy, lesbian reality soap opera, The Real L Word. Tough and beautiful, she wa...
Amanda Leigh Dunn, Television Personality and Co-Owner, The DallowayUs fashion folk knew Amanda Leigh Dunn well before she landed on Showtime's catty, often steamy, lesbian reality soap opera, The Real L Word. Tough and beautiful, she was a constant presence in our inboxes (and social lives) as she plied her considerable people skills working the PR and marketing games. But she's gone brick-and-mortar with her latest pursuit, The Dalloway. While the Soho spot is yes, technically a "gay bar," with her help, it's become a nighttime favorite for stylish New Yorkers of all persuasions. Here Dunn tells us why she just had to create one of NYC's favorite new hangs.So, you have a background in fashion PR, marketing consulting, accessories design — you name it. Then, of course, you had a stint on The Real L Word. How is it that you wound up running, of all things, a bar? “When I came back from living in L.A., it was so evident to me that there was something missing in the scene — a place for the community to go and not feel like they were in a ‘gay bar.’ The people around me were pushing and rooting for the idea. Their confidence in the concept is probably the main reason it came to fruition. When my business partner, Kim Stolz, and I discussed it, everything sort of clicked. Our ideas just meshed, and the timing was perfect!”To your point, this writer goes to the Dalloway...but not to drink. It's all about the truffle mac and cheese! “Yeah, originally, we were going to open just a bar. But after meeting Vanessa Miller, our executive chef, it turned into something much more. We took on a space that was much bigger than we planned, but now it doesn't seem big enough. We’re very happy with the outcome.”Yeah, you've really been able to balance what every community wants and bring them together under one, very welcoming roof — a rare feat. How do you think you were able to do that? “I sort of grew up in the nightlife scene in NY, as odd and ‘party monster' as that sounds. It taught me a lot that I wouldn't really have learned otherwise, like how to be extra cautious and still cultivate relationships with many different kinds of people from all different places.”Interesting. Now, we're wondering, as a bar owner, what’s your drink of choice? “Well, I’m actually not much of a drinker. I have to constantly be social and personable with people. I find that drinking makes me a bit cloudy. Not drinking while I’m at work gives me a leg up, and I never have to worry about being hungover, which is rad. That said, when I do drink, I really like citrus cocktails like this Malibu Island Spiced on Ice. I love the way the orange breaks up the flavor. It’s the type of drink you can curl up with by the fire or drink in the summer by a beach — your call.” Styled by Lauren Edelstein; Hair and Makeup by Bethany Brill. WGACA leather jacket; Alice & Olivia jeans; Fendi boots; Logan Neitzel cuff; Lyon Fine bracelet; Diesel watch; Venessa Arizaga Oh Darling Bracelet, $115, available at Venessa Arizaga; Pamela Love Double Cage Ring, $525, available at Pamela Love; Christian Louboutin Panettone Small Bag, $2,195, available at Christian Louboutin . Photographed at Apothéke, 9 Doyers Street; 212-406-0400. Read More
20 days ago
Italian Panettone bread makes an amazing French Toast. Have that with some Oven Baked Bacon and you'll have a holiday breakfast that will leave everyone Ho-Ho-Ho-ing!
Italian Panettone bread makes an amazing French Toast. Have that with some Oven Baked Bacon and you'll have a holiday breakfast that will leave everyone Ho-Ho-Ho-ing!
about 1 month ago
The Altitude Adjustment Section This week I am doing another bread, this time in honor of Easter (which is tomorrow). I found this on the internet and I had to try it. It kind of reminds me of Panettone, which I love around Christmas tim...
The Altitude Adjustment Section This week I am doing another bread, this time in honor of Easter (which is tomorrow). I found this on the internet and I had to try it. It kind of reminds me of Panettone, which I love around Christmas time. The citrus zest
3 months ago