Panettone
French & European-Style Bread
The iconic Italian Christmas bread — tall, domed, and loaded with candied fruit and raisins in a buttery, aromatic dough.
Prep Time
45 min
Proof Time
8h
Bake Time
40 min
Servings
10
Calories
310
Ingredients
- 3 cups bread flour
- 2¼ tsp active dry yeast
- 1 cup warm water
- 2 tbsp unsalted butter, softened
- 2 tbsp sugar
- 1½ tsp salt
- 2 large eggs
Instructions
- 1
Activate Yeast
Dissolve sugar in warm water. Add yeast and wait 5 minutes.
- 2
Mix Dough
Add butter, eggs, salt, and flour. Knead 10 minutes until smooth.
- 3
Rise
Cover and rise 60–90 minutes until doubled.
- 4
Shape
Shape as directed — braid, round, or loaf.
- 5
Second Rise
Cover and rise 30 minutes.
- 6
Bake
Brush with egg wash. Bake at 375°F (190°C) for 25–30 minutes until golden.
Baker's Notes
“European breads often benefit from a long, slow fermentation. Even an extra hour of rise time develops noticeably more flavour.”
— Baker Thomas Moreau
Nutrition Facts
310
cal
7g
Protein
8g
Fat
28g
Carbs
1g
Fiber
332mg
Sodium
Tips & Tricks
- •Egg wash (1 egg + 1 tbsp water) gives European breads their golden sheen.
- •Many European breads improve in flavour after a day of resting.
- •Use bread flour for the best gluten development and structure.
Reviews (5)
So glad I found this recipe. The instructions are clear and the result is consistently great. I've made it four times already and it's perfect every time.
Bakery-quality bread at home. I followed the recipe exactly and it turned out amazing. The proofing tips really helped.
Made this for a dinner party and everyone wanted the recipe. The bread was the star of the table — warm, crusty, and absolutely delicious.
Five stars! The crust was perfectly crispy and the crumb was soft and airy. I'll never buy store-bought bread again.
This is now our go-to bread recipe. The house smelled incredible while it was baking. My kids couldn't wait to tear into a warm slice.
Baker Thomas Moreau
Head Baker & Recipe Developer
Red Seal Certified Baker
