This is the comment thread for the Breadtopia blog post originally published here:
Followed the recipe. Made it in a Pyrex loaf pan with parchment paper extending up the sides. Might try soak in the dried fruit in rum or brandy next time.
Dough before proof
Biga and dried fruit the night before
LOL, This is exactly the same recipe as on the KingArthur Flour site for Overnight Panettone.
I think you missed the special mention to “our friend Pam” in the introduction to the recipe.
“Thanks to our friend, Pam, for introducing us to this traditional Italian Holiday bread. We love it!”
But thank you! for the comment as it’s brought this recipe to my attention.