2 Holiday homes in south west France

My take on Panettone

Every Sunday at Gandoules the traditional bread oven is fired up in order to cook roughly 50-100 flutes for the local Association. Often the locals bring their casseroles to cook in the oven after the bread has been baked. It is heartening to see such a vibrant rural community.

Antonia Cooks

This follows on from a blog that I wrote last week when I mentioned that I had asked our friends who live up on ‘the mountain’ if I could cook in their wood fired oven at the weekend after they had made their own bread.  Thankfully, their answer was positive but there was one condition – I had to help them prepare their own loaves on Sunday morning – which meant a 5.00am start.  In reality, it actually meant a 3.45am start as I had to make sure my loaves had sufficient time to rise before they went into the bread oven.  All I can say it thank goodness the clocks went back on Sunday!

I decided to make two loaves, one using my white loaf recipe and the other was my take on a Panettone (a Milanese Xmas cake).   It was interesting to see the difference between how my…

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