Not having finished the panettone molds, today I propose my version of the GASTRONOMIC PANETTONE or SALTY PANETTONE.
Since the classic recipe is a sandwich that must be stuffed, I preferred to make a sandwich topped with cheese and bacon.
You will need:
STARTER:
Manitoba flour 150 g
Water 120 g
Brewer's yeast 12 g
DOUGH:
Milk 100 g
Salt 8 g
Sugar 30 g
Manitoba flour 400 g
Extra virgin olive oil. 50 g
Garlic. 1 clove
Rosemary 1 sprig
Butter 50 g
Yolks 2
Bacon 120 g
Scamorza cheese 100 g
1kg PANETTONE mold: [ Ссылка ]
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