Will the real Panettone please stand up?

 I had never tried Panettone growing up in the UK. I am sure that it was available in specialty stores wayyy back then in the 80s but it was something that my parents had never ventured to try or be on the look out for. Panettone is a sweet bread, originally from Milan and usually enjoyed over the Christmas holiday. Unless you get the really cheap kind from the store that includes lots of artificial 'extras' it can be an expensive little purchase mainly due to the fact that is quite a laborious process to make with several mixes and periods of letting the dough rise. I have seen some recipes that can take several days. 

Upon arriving in America, my husband quickly introduced me to Panettone as it is one of his favorites. As my baking confidence rose and we bought our house with a good size kitchen, I ventured into the Panettone realm. The first time I made it I was really pleased with how it looked and tasted and while my husband agreed that it tasted delicious, his response was, "it is great but does not remind me of the Panettone you can buy at the store" Okay. Second recipe with a few different ingredients and/or leavening times. "Delicious and almost there... but not quite". GAHHHH Let me tell you folks, do you know that there are a gazillion recipes out there for Panettone and all have slightly different ways of making them? I am beginning to wonder if my homemade ones will never quite taste of the ones in the store because they do not contain the preserving chemicals? Could it be just that? Hmmm  I am thinking so. For example, some Panettone recipes include Candied Orange peel and raisins, others orange and lemon zest and golden sultanas, others dried cherries and almond essence, and some include dark rum,vanilla bean and honey. 

I absolutely love the process of making this delightful bread. Below is one of my first times trying it with raisins and orange zest. I knead my dough on my favorite pastry mat from Sur La Table. This was an expensive investment years ago and one of my smartest. I have put many kneading miles on this mat that also can go straight into the dishwasher. 

I do not own a Panettone Pan (ohhh maybe on the next Christmas want list?) so what I have done in the past is trek down to Sur La Table (I promise that I am not being sponsored by them!) and by their paper Panettone molds. They are only about a buck or so each and they are perfect for my twice a year needs. 

Look at that beauty. I think this is from a few years ago because our late pooch's heartworm tablets are in the background! 

Have any of you tried to bake Panettone? Did you like it? If you have bought Panettone in the past, do you remember what Brand? Did you like it? Do you eat it plain or toasted? For me, always toasted with a big dollop of butter. Yummy.