Thanks for the tip~

While I am at it..:)

What else do you recommend from king Arthur Flour?
Thank you!

I ordered one too! I love the unique bakeware at KA and have ordered several items over the last few months. All were on clearance too!

Michelle

Michelle, did you order the nut shells while you were there? I did! Now tell me what Pandoro is? Is it like pannetonne or something??
Thanks, Sigh..my credit card thanks you too, lol!

Yes, I ordered the walnut cookie molds. I saw them about 5 yrs ago on Amazon and have wanted them ever since.

So it's Christmas a bit early!

Michelle

Monique- Pandoro is a sweet bread like pannettone but denser & without the rasins. I've started making it without citron as well & now find it just about perfect. It's one of those things that smells almost as good rising as it does baking. But the recipe that I use sure does take awhile and you need a really big bowl to contain the I Love Lucy-esque mass of dough while it rises. Maryanne (earthlydelights) posted a less labor intensive recipe where the pandoro comes out more like a pound cake. I happen to prefer the texture of the more labor intensive recipe. But the quicker recipe is great for when you don't have a whole day to let the dough rise.

I kept having problems with the insides coming out uncooked but LindaC clued me in about taking the bread's temperature & aiming for 200 degrees (farenheit).

Plus, isn't that ceramic mold pretty?

You know, I've actually never ordered from King Arthur before. I've been drooling over their catalogs for ages & my local market carries their basic flours so I never caved in. But one look at the price on those molds & it was all over. I just had to share with the similarly afflicted. Plus I couldn't pass up that seashell mold...and while I was at it I might as well try some of that Vietnamese cinnamon...and since I'm already placing an order I should get that Fiori di Sicilia that I've wanted to try for ages...but I stopped there! Whew! Even with the decorated egg pans on clearance (shhh).

And I didn't even remember the nut molds until I completed my order! Oh well.

Nina

Here is a link that might be useful: pandoro recipe

Thank you for the information~

Sigh, I was the one who asked what it was, Monique probably has a few recipes for it!! I like Pannetone. I odered 2 molds and the nut molds and the yeast spoon for my friend's dh who has just started making yeast breads. I have been putting off the nut molds, but since you posted the pandora, I went for it while I was ordering..
Yes, Michelle, Merry Christmas to me too!
So now dear Sigh, will you post, or tell me where to find the recipe you use?? TIA!

Kathleen & Monique- my apologies. I guess I shouldn't post after only 1 cup of coffee.

Kathleen...what's a yeast spoon? (You know I'm off to the King Arthur website to check it out). I ordered 2 of the pandoro molds as well just in case. I linked to "my" recipe above. 7th post I think? I just leave the citron out. If you think it's too daunting I'll see if I can dig up the yeast free recipe that Maryanne posted. Oh I'll probably do that anyway.

You've got to let me know how those nut molds work out!

Nina

The yeast spoon is handy if you buy your yeast in bulk. It's just a little measuring spoon sized to equal exactly 1 package of yeast (2 1/4 teaspoon). It's an indulgence, but a pretty inexpensive one.

Carol

Carol, it was 3.95 with free shipping. I bought as a gift for my friend's dh who just got into baking, I thought he would like it. We do it the old fashioned way!!lol

OMG, Nina, this Irish girl is overwhelemd with those directions! Do you know if that recipe is the right size for the pans we just bought? If not my relatives are getting funny shaped Irish Soda Breads, LOL. Let me know when you are making it so I can see if you survived, LOL!

I ordered the yeast spoon, it was on my Want List that Kathleen posted last week.

What is that Italian Cookie, I think it's a cookie, that is made with rice?

I'd like to see the pandoro recipe that Maryanne posted too. I did a search but it must have fallen off the list.

Michelle

I just placed an order with KAF and noticed the free shipping on the yeast spoon. It's one of those neat little stocking stuffer or grab bag gift items, I think.

I didn't get the Pandoro pan, though. If I add one more specialty pan . . . my cupboards will probably explode.

Carol

Carol, but you just finished your new kitchen and added more cabinets. Are all your cabinets full already?

Those specialty pans are so hard to find at garage sales or flea markets. I've been looking for years for a good, heavy angel food cake pan and finally picked one of today!! I am thrilled and it was $.50!!

I'd love a pumpkin cake pan but the cost, $35+, I just can't justify.

Michelle

Well, there are still a few little nooks, but in truth, by the time I moved in all the stuff that had been stashed in the garage I had a lot less space than I thought.

Of course, avoiding the Pandoro pan is easy since I really, really dislike citron. On the other hand, I have a round angel food pan and a square one, and more bundt pans of every shape than I care to think of. (I just went to Costco and picked up one of their bundt pans with the carrier. Not that I needed it.)

Carol

Kathleen- Here's the recipe for pandoro from Maryanne, courtesy of Ciao Italia:
------------------------------------------------------
butter and flour star mold
preheat oven to 350
===================
to 9 ounces soft whipped butter add
3/4 cup sugar
4 egg yolks, one at a time
1 teaspoon vanilla
1 1/2 teaspoon fresh lemon juice
1 tablespoon cognac
set aside
==============
sift 1 cup flour
1 teaspoon baking powder
1 cup potato starch
and then add to above mixture
=============================
whip the 4 egg whites until firm (cream of tartar optional)
and then fold these into the above (combined) mixture
=====================================================
bake 35-45 minutes

cool in pan for about 10 minutes, then cool on a wire rack.

you can either glaze with apricot or apple jelly or dust with powdered sugar

NOTE: i add some fresh grated lemon zest to this as well.
---------------------------------------------------------
it's very good, more "cakier" than the yeast one & much less labor intensive. Very crisp crust, too. It was the first time that I had ever used potato starch and I was very apprehensive about the recipe since there was no yeast but it came out divine. I just prefer the texture of the yeasty one.

Carol- I don't mind citron but I leave it out of the pandoro recipe & am much happier with the result.

Michelle- I have to laugh! We just expanded our kitchen last year and I still haven't finished putting stuff away since we've run out of room. Yes, there's more cabinet space but also more stuff! I'm in the process of cleaning up an old hoosier cabinet so that I'll have a place to put all of the specialty pans, platters, cookie cutters, big bowls, etc.

Rats. Now I think I need a yeast spoon :-).

Nina

Kathleen,

Here's a picture from last year of the pandoro dough rising in one of my vintage Fiesta mixing bowls. This was the dough from "my" recipe which makes 2 loaves. The Fiesta bowl was the only thing big enough to hold it. It reminded me of when I was little & my mom would make pizza dough, then put it into a large, covered tupperware bowl to rise while we'd go out. When we'd get back the dough would have popped the lid off of the tupperware.

No pictures of the finished product, though. I'll remedy that the next time I make it. And for reference, that's the second largest bowl... a #8 I think? And I could have done with the #9!

Nina, thanks for reposting Maryanne's recipe.

you can either glaze with apricot or apple jelly or dust with powdered sugar

How do you glaze with jelly? Do you heat the jelly and then drizzle?

I think I will try the Rose Hip Jelly I made this year.

Michelle

Do you see how dangerous these threads are?? First Carol is making me feel guilty that I splurged on a frivilous yeast spoon, then she buys one! LOL. But, it is a perfect little gift for a stocking, and free shipping! Maybe I should get one for myself, too!
Nina, the cakey recipe sounds good, but I too like the yeasty type. I will have to give it a try when the pans come! I don't love citron, but I love raisins. Thank you for posting the recipes, and the pic too! Maybe we will have to have a pandorathon!!!

Oh no, you misunderstood. I've had the yeast spoon at least three years! I need a "Gadgets Anonymous 12-Step Program." I am definitely powerless in the face of my addiction!

Sigh, what's not to like about whipped butter, vanilla and cognac? Thanks both for the link and the re-post, Nina. Very different yet appealing. And as for the much-loathed citron, I have some grapefruit peel I marinated half-and-half with rum and limoncello and just a smidgen of sugar. That should go very nicely in a yeasty Pandoro.

Carol

OK, Carol, I feel better now! LOL I also retired after 33 yrs of teaching!!
If anyone makes the Pandora, please post! I am intimidated by it.

pandorathon

OMG...I thought of the same thing and had a post all typed up and deleted it! LOL!! We could do the Pandorathon, I would participate for sure.

Is there any other pan that people can use to make pandoro?

Michelle

Michelle- If anyone wanted to participate in the pandoro-thon they would need one of the highly specialized molds. Absolutely. No question. Or they could use an empty coffee can :-). One of the large cans, not the 10 oz size...or they could make a bunch of smaller ones in 10oz sizes.

The empty coffee can is the offical mold for my mom's easter bread so I don't see why it wouldn't work for Pandoro. Be sure to remove the labels first. And the best part is, if the bread refuses to come out you can just open the bottom of the can!

Carol- if you snack on the grapefruit peel while you make the bread it won't matter how the pandoro tuns out (but it sure sounds good, and would definitely be an improvement over citron).

Kathleen- don't let the pandoro recipe boss you around! Yeast is your friend. Let your Kitchenaid do the hard work of mixing everything. The hardest part is waiting for the dough to rise (I put the bowl on the counter over the dishwasher & run a load of dishes).

Nina

Thanks, Nina, I love to let the KA do the work, and I use that dishwasher trick too! My microwave started shooting flames the other day, 5 yrs old, so I was without. I needed to soften some butter quickly, and the dishes had just finished. Put it in a plastic bowl and popped it in the dw, and it was just right in 2 min!
So when we all get out molds we will do it??

So when we all get out molds we will do it??

Sure! I've never made an Italian dessert in my life and I'd love to experiment.

I'm thinking if we limit it to just the Pandoro we might not have many participants. Do you think we should include other Italian desserts? Lucy's Torrone looks so good and I'd like to try the Pistashio.

One thing we do need to do is to let people know that you can use a coffee can in case they don't want to invest in a pandoro dish.

Are there different pandoro recipes or are they all basically the same?

Michelle

I hope you are not asking me,LOL, I am Irish..don't know a thing about pandoro, except I bought the mold! I like pannetone, and I am game to try. Let's see, Lou would do it for sure... and I hope it gets cooler here. I was going to bake today but it was warm and muggy..not turning the AC back on! It's a good cool weather project...

My all time fav glaze..is simply warmed honey~

Have you seen Glezer's recipe for Pandoro in Artisan Baking? It requires a very firm French-style natural sourdough starter (7-14 days if you don't already have one), 14% protein flour and fresh yeast or SAF Gold. Plus 33 hours for the bread itself. Now there's a challenge.

Two other alternatives for the Pandoro pan - a ring mold is also traditional (just not as fun) and there's a Pandoro that uses a 9x13 pan.

Carol

I hope you are not asking me,LOL, I am Irish

LOL! Well, the closest I am to Italian is Joe was born in Rome but he sure is not Italian.

It requires a very firm French-style natural sourdough starter. Plus 33 hours for the bread itself. Now there's a challenge.

WOW...33 hours! The directions must take an entire chapter in her book.

Glezer's starters are very firm and you do knead them when feeding. The firm starter I made did the best with super sd flavor but it sort of died and I am now trying to revive it.

And I also just picked up a fabulous ring mold, $.25, at a local estate sale.

Michelle

33 hours..lordy, I was in labor that long!!And at least I have a handsome son who will support me in my old age for that!LOL
This is getting to sound very hard, but Nina says, let the mixer do the work.
Anyway, King Arthur just emailed me my stuff is on the way. My first email from a King, LOL!

bad nina, bad nina!!!!

i have one mold/pan, which i have had for longer than i can remember. i use coffee cans to bake them in as well as a few nice deep charlotte molds (i bake quite a few of these at christmas time). the pyramid/star is traditional and now that these pans are cheap enough, i see i can get 4 for what i paid for one. my buddy is a sheetmetal worker and we were just talking lsat week about him making me a few, but with the price of these, i'll save his work for something else. (he makes me a lot of food rings or various sizes)

i love the idea of a pandoro-thon! count me in. or maybe you want to do a pandoro, panettone and panforte to mix it up a bit.

i have quite a few recipes - yeast and non (which mariann esposito 'ciao italia' made on one of her shows - which is also quite delicious) this is kind of where nina and i started our forum conversations . the leftovers or one that doesn't come out just the way you want it is a good substitute for savoiardi for a tiramisu.

i love pandoro and panettone on their own, but even toasted and lightly buttered they are both so good. so many uses, so little belly space LOL so many different ways to eat/serve them. hmmmm, christmas is coming.

maryanne

KA is very fast with their shipping, usually ship day after you order. I know I tried to add on the morning after I ordered and it had already been shipped.

Maryanne, the panettone and panforte recipes sound fabulous and I'd like to include them also.

Here are some pictures for reference.

Pandoro:

Panettone:

Panforte:

The Panforte looks fabulous!!!!

Michelle

Do we have to get a Charlotte mold? Or can something else be used instead?

All I can find on a pan for the Panforte is "9-inch diameter deep dish pan" is that about right? Or is there a specialty pan for this too? Can you use a quiche dish or a springform pan?

Michelle

My mother's axiom- When in doubt, use a coffee can for sweet breads. I think a 9" springform would be fine for panforte. I like the idea of the Italian Dessert-sweet bread-athon (even though it doesn't have as nice a ring as pandoro-thon).

Sooo...my box from King Arthur arrived yesterday! It was better than my b'day. The molds are very nice, very heavy and they came with a recipe for sweet bread so nobody (Kathleen) needs to feel bullied by the pandoro recipes. Very exciting. I think I'll be baking this weekend in order to test drive the molds but they're pretty enough to leave out.

And since Pandoro freezes well I can say that I'm getting a jump on my Christmas baking...though I doubt any will last until Christmas.

Nina

How about the Pandoro-athon on Nov 2-3?

Is this weekend okay for everyone. It's 2 weeks away and plenty of time to gather recipes and experiment a bit.

I live on the edge so no pre-baking for me. LOL!

I will be making Pandoro and Panforte. Maybe even some of Lucy's Torrone.

Michelle

Nina,
I received my "Pandoro Pan" yesterday, it's beautiful. Expect that I'll do a "test run" this weekend, just for taste testing, if ya know what I mean :-)

Michelle,
I also picked up some more NUTS for that Torrone. I feel pretty confident that the next batch will be up to par, and that panforte looks awesome.

Lucy

Lucy's torrone! I want to make some of that, too. How I'm ever going to be able to fit into my riding pants next season I have no idea but there's cooking to be done.

Kathleen, I missed your earlier comment about how you don't know anything about pandoro except that you bought the mold...that's how I got sucked in. Maryanne had posted about forms to make square eggs and the post contained a link to the fantes website, where I saw a Pandoro mold. I hadn't even heard of pandoro prior to that so of course I started looking up recipes online & became convinced that I just had to have that mold cos I was gonna bake pandoro!

Lucy, I didn't realize that I had sucked you into the pandoro vortex as well. In the spring I discovered that they had the tin pandoro molds at Chef Central on Central Ave in Hartsdale so I grabbed another one. But the ceramic molds are so much prettier.

The first weekend in November sounds good to me for Pandoro-thon '07. I'll make it a true test & bake one in the ceramic mold & one in the tin mold to see what happens.

Nina

Nina
Thought I had posted in "Pandoro" before today, it was my intentions & thought I had.

"How I'm ever going to be able to fit into my riding pants next season"!
Make it, Taste it, & find taste testers! :-)

That's what I did w/all that Torrone!

Lucy

I missed your earlier comment about how you don't know anything about pandoro except that you bought the mold...that's how I got sucked in.

Oh geesh...we're all virgins! LOL, this is too funny.

I only got the mold because it looked interesting and I had to place an order from KA any way! After receiving my gorgeous pan, I am now having flashbacks of previous mold experiences which still haunt me.

Hopefully, Maryanne and Carol will have the time to walk us through this.

Otherwise I can use the blue mold in a centerpiece for 4th of July.

Michelle

Oh Michelle, that was last year! I've succesfully pandoro-ed 4 times so far. Now I'm just doing my part, leading others astray & bringing pandoro to a kitchen near you.
Besides, it's easy and fun & anybody can do it as evidenced by this photo of my son:

How can you resist baking something that makes you that happy?

Nina

Nina, how cute!
King Arthur hasn't delivered yet, and the first weekend in Nov is busy for me, but I will cheer you on from the sidelines!

No...no...no! Kathleen you have to participate!

Any day is fine with me. I just chose Nov 2-3 because it was the first weekend in Nov. How about Nov 9-10?

Or we could have the Pandoro-athon in Dec. Does not matter to me.

Michelle

Here's just couple more recipes, each a little different from each other, it will be interesting..
Lucy

Pandoro di Verona
Source : Italianfoodforever

A traditional Christmas bread recipe from Verona, Italy that has a similar texture to Panettone except is is usually made without dried fruits. :Makes 2

by Deborah Mele
My version is lightly flavored with lemon and vanilla and is great toasted with your morning coffee. Although traditionally this bread is made in a star shaped mold, it can be made in a tall dish as well.

First Step:
1 1/2 Pkg. Active Dry Yeast
1/2 Cup Warm Water
3/4 Cup All-Purpose Flour
3 Tablespoons Sugar
1 Egg

Mix the yeast into the water and let sit about 10 minutes or until creamy. Stir in the flour, egg, sugar and cover. Let sit until doubled about 30 minutes.

Second Step:
1 Pkg. Active Dry Yeast
4 Tablespoons Warm Water
3 Cups All-Purpose Flour
1 1/2 Cups Cake Flour
1 Cup Sugar
Grated Zest of 1 Lemon
Pinch of Salt
2 Teaspoons Vanilla
3 Sticks Of Butter, Softened To Room Temperature
6 Whole Eggs
2 Egg Yolks

Dissolve the yeast in the warm water, and let sit 10 minutes until creamy. Add 1 cup of the all-purpose flour, and mix well into a soft dough. Mix together with the first dough and let sit until doubled, about 1 hour. In a large bowl, add to the dough mixture, the eggs, egg yolks, softened butter, sugar, rest of the flour, salt, lemon zest and vanilla. Mix well and the knead for about 10 minutes or until smooth. Cover and let sit to rise another 2 hours.

Divide the dough into two equal balls, and place into two buttered pandoro molds or springform pans. Cover and let rise until doubled about another 3 hours depending on the temperature of the room. Bake in a preheated 325 degree F. oven for about 45 minutes, or until golden brown.

Pandoro /www.dianasdesserts.com
Ingredients:
Biga (Starter)
1 1/2 cups unbleached all-purpose Flour
1/2 cup water
1/8 teaspoon instant yeast

Dough
1/4 cup (1/2 stick/2 oz/56g) butter
2 teaspoons vanilla extract
2 tablespoons water
1/4 teaspoon lemon oil or 2 teaspoons lemon zest
2 eggs
1 1/2 teaspoons salt
1/3 cup granulated sugar
2 cups unbleached all-purpose flour
4 teaspoons instant yeast
1/2 cup golden raisins, slivered apricots or dried fruit of your choice
Garnish: (optional)
Confectioners' sugar

Serving suggestion: (optional)
Serve each slice with a dollop of Mascarpone cheese.

Instructions:
The Biga (starter):
Combine the flour, water and yeast, mix till fairly smooth, and allow to rest, covered, overnight.

The Dough:
Next day, add the dough ingredients to the biga, mixing and then kneading by hand, mixer or bread machine until you've made a soft, smooth dough. Allow the dough to rise, covered, for 1 hour.

Round the dough into a ball, and transfer it to a lightly greased pandoro pan* (see note below). Allow it to rise, covered, for 2 hours, or until it's nearly level with the top of the pan.

Preheat oven to 350F (180°C).

Bake the bread in preheated oven for about 40 minutes, tenting it loosely with aluminum foil for the final 15 minutes. Remove it from the oven, let it rest for 10 minutes, then gently remove it from the pan. When cool, sprinkle the bread with confectioners' sugar, and serve it, sliced, with mascarpone cheese, if desired.

Makes 1 loaf.