The Italians do a very similar bread for Christmas called Panetonne, with rum soaked raisins. In stead of using large coffee tins like my Mom did, this recipe uses a 17cm (7in) round spring release cake tin and line the base and sides with a sheet of parchment paper which sits 12cm (5in) above the rim. This allows for the bread to rise. I find the bread using coffee tin is a perfect size to fit your toaster to toast the bread.
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