This recipe is adapted from "Great Italian Desserts," by Nick Malgieri. Nick Malgieri directs the baking programs at the Institute of Culinary Education in New York City. He is the author of nine books about baking, most recently, "The Modern Baker" (DK Publishing, 2008).
It took a few times to get the yeast/milk mixture to work, but once it did this panettone turned out beautifully! However, for me the baking time was only about 40 - 43 minutes. This is one of my favorite breads in the world to eat. It reminds me of when I lived in Florence and enjoyed a piece every morning with my latte. This was the best panettone I ever ate! Delicious! Thank you.