On Panettone, Simnel Cake and all breadline matters

I just love bread!  All kinds of bread, bakes, makes styles and flavours.  My latest love is sourdough bread especially now that I've made it myself; even creating my own sourdough starter!!

And now Panettone - wow - it's so good and munch-able and a great kitchen activity, especially those recipes which take days to prepare, prove and bake.

As usual, there's lots of info on line, all types of recipes and styles plus hints and tips for producing a marvellous home-bake.

I've now tried two recipes.  One by Anne Sheasby from her book "Bread" ISBN - 978-1-84899-189-7 Page 160-161.  It's an easy and quick mix to prepare and bake and very pleasant to eat and I'm quite sure this recipe will become a firm favourite with my household.

My version of Anne Sheasby's Panettone

The other Panettone recipe is one of Paul Hollywood's creations and found on the BBC Food at bbc.co.uk/food.  It's an absolutely splendid creation and, despite having to 'fridge-store overnight to allow the very soft mix to firm-up, is relatively easy to make but needing a great deal of kneading!  I'm currently only able to hand-knead, so it took some effort to knead!!!

My version of Paul Hollywood's Panettone

The Simnel Cake is a joy to make and eat and I have a long history of baking such cakes, since its a firm family favourite.  A fruit cake layered and topped with delicious marzipan and decorated with marzipan balls on top, toasted under a hot grill - Mmm! what could be more delicious?

Originally as a cake-gift to be taken home to the families of girls in service, in grand homes and aristocratic stately dwellings, when these girls were allowed a free day to return to worship at their "Mother Church" and visit family members.

A cake fairy-story about a couple not agreeing as to how they should make a cake, one wanting to bake it and the other wishing to make a boiled cake.  The cake has been enjoyed since medieval times and its name probably denotes the fine flour used in earlier bakings.

It is made for Mothering Sunday or Refreshment Sunday, in the middle of Lent, within the Christian Church.  The round ball shapes decorating the top represent the twelve Apostles but often only eleven shapes are used, eliminating Judas Iscariot, according to personal choice.

It may also be made and eaten for Easter Sunday when its decoration consists of fluffy yellow chicks, spring flower heads and chocolate Easter eggs.

this year's Simnel Cake for Mothering Sunday

last year's Simnel Cake for Easter

I've already found an enriched bread to bake for Easter and I'm simply longing to make croissants and fruited buns to go with my crumpets and English muffins.

Both of my Simnel Cakes are gluten-free but I've not, so far, created any gluten-free enriched-dough breads; they will have to wait until I've mastered the gluten-rich versions before that will be possible but I keep that end in mind, all the time!

I should really like to do a Waitrose Cookery School gluten-free bread making course - when I have the ready dough!  - perhaps next year, hey!  So  in the meantime, I'm going to make as many different types of bread, as possible; and then I'll go for the gluten-free option again.

Please be patient, dear gluten-free reader, for my missions remains the same ie to make delicious gluten-free bread that's really scrumptious, tempting and almost gluten-rich in looks, texture and taste!!!

In the meantime, I griddled banana flatbreads for breakfast last week and recently made buttermilk pancakes and I'm looking forward to making gluten-free pitta.....!

Daisy