Among the Italians, panettone bread is a holiday custom. The bread is baked in paper cylinder-shaped moulds and given as gifts. During the holiday season the bread is eaten for breakfast, served as an afternoon snack with Marsala wine or a late night treat before going to bed. Make French toast and bread pudding out of panettone bread for an additional treat. By making your own mould, you're adding a personal touch that says "I care."
Cut a 3 inch circle out of light cardboard to start the mould for panettone bread. Measure the circumference.
Cut a piece of parchment paper six inches high and the length of the measurement of the circumference, plus one inch. Approximate size is 6- by 11-inches.
Clip small straight ¼ -inch slits--like you're cutting a fringe--along the length of the parchment paper. Make them ¼ inch apart.
Make the glue out of 2 tbs. of flour and 4 tbs. of water. If glue is too thick, add water two drops at a time; if it's too thin, add flour.
Make a round tube with the parchment paper and glue the two edges together. Put the cardboard circle in the bottom of the tube. Take the fringe and fold it over the outside cardboard bottom of the tube and glue it. Let it dry overnight.
Cut a 3-inch circle of parchment paper. Place it on top of the inside cardboard bottom to complete the panettone bread mould.
Pour the panettone bread dough into the mould and bake according to the directions.
Tie some twine around the bread and add a holiday decoration. Put some coloured paper around the mould to give it a holiday flair. Small coffee cans can also be used as moulds. Have the oven preheated before putting in the bread. Draw around a small cup for a circle pattern.
Tips and warnings
- Tie some twine around the bread and add a holiday decoration.
- Put some coloured paper around the mould to give it a holiday flair.
- Small coffee cans can also be used as moulds.
- Have the oven preheated before putting in the bread.
- Draw around a small cup for a circle pattern.
Things you need
- Lightweight cardboard
- Parchment paper
- Panettone bread dough