The Food Monologues

My first attempt at making the Italian bread, pannatone was an interesting experience. The recipe called for 400g of flour, yeast, salt two eggs, 5 egg yolks, 50g of sugar, 180g of butter and 150 g of raisins. When it came to getting a mixture the texture of sticky dough, more flour was needed - so something more in the region of about 600g of flour! Then when the dough was kneaded and risen twice, it was put in the oven where it carried on growing - even though the heat should have killed off the yeast by then. But it kept on growing and growing and growing. A pannatone monster so to speak. Eventually, I had to take it out of the over and remove some of the dough as it was oozing from the side of the pan. When the bread finally stopped rising - I ended up with the biggest pannatone in the world - well an exaggeration. Next time I make it, I will halve the ingredients.