Me and my recipe featured in the local paper

I'm very excited that my Panettone recipe was featured in the local paper yesterday. A big thank you to Sarah Junkin of the Cochrane Eagle for inviting me to do such a fun shoot in my kitchen! Here's the article, just as it appeared. I've already posted the recipe, so I apologize for repeating it again.


Panettone — Mirella Patzer

When published author Mirella Patzer is not writing, she loves to bake for her family, and she said that as soon as December rolls around she finds herself baking this Italian bread almost daily.

“In Italian folklore it’s believed that Panettone originated in the city of Milano in northern Italy during the fifteenth century,” Patzer explained adding it was originally known as Tony’s bread or Pan de Tonio, a name which evolved into the panettone we enjoy today.

Patzer, author of Bloodstone Castle and Heinrich the Fowler, said the bread is traditionally given away as a gift by Italians at Christmas time.

Panettone
3 1/4 cups bread flour (divided)
1/4 cup each golden raisins
1/4 cup candied mixed peel
1/4 cup milk
3 eggs, beaten
2 egg yolks, beaten
1/2 cup softened butter
1 tsp anise extract
1/3 cup granulated sugar
1/2 tsp salt
1 tsp fresh grated orange peel
1 tsp fress grated lemon peel
2 tsp yeast

Mix 1 tbsp of the flour with raisins, candied peel and citron. Add milk, eggs, butter, vanilla, sugar, salt, orange and lemon peels in bread machine pan or proceed as per manufacturers instructions.

Turn on machine and set to normal/basic bread setting, choosing light colour setting if possible. Sprinkle reserved fruit mixture into machine when fruit alarm sounds or just as second kneading is ending. Makes one 1 1/2 lb. loaf.

(If candied mixed peel is not something your family likes, this bread tastes just as good with only the raisins.)