A brioche, rich bread, studded with fruit, nuts and chocolate. An Italian tradition, feel free to leave out nuts or fruits or just add those that appeal. The main thing it to produce a golden, sweet, eggy bread to break off in hunks with espresso, during many wonderful holiday mornings.Large commercial food service cans, or coffee tins make ideal baking containers. This recipe makes a few small panetonnes or 2-3 larger ones.
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Hi there, fellow home and pro baker and fan of great recipes….