Allinson Easy Bake Yeast, 100 g (Pack of 1)

Product Information

Active yeast and nutritional yeast are completely different products that are used for two different things. I’m not a huge fan of GF wheat starch flour… I think it has its place (I hear it makes very good pizza), but Panettone is very unique. For full and up-to-date details including allergens, please refer to the product packaging or alternatively contact ourselves on 01271 311122.

I will be adding more questions to this over time, so please check back if you ever have a new question, it might be here. A lot of work went into fine tuning ratios and quantities and for me, baking is all about consistency and precision. Panettone is traditionally served cut into tall, wedge-shaped slices, often with a sweet wine or hot drink.I have been dying for Panetone for 8 years now, I tried another recipe last year and although it was tasty it was stiff and dry in texture, so I decided to try yours but I did not have a panetone a mold so I just used an angelfood cake pan and it turned out Heavenly! Made from a blend of premium wheat, Allinson's Very Strong White Bread Flour has a higher protein content and gluten strength than our strong flour. Mix the brown sugar and cinnamon together in a bowl and then sprinkle liberally and evenly to completely cover the dough. Unlike ‘easy-bake’ yeast, you MUST activate it first by putting it into warm water/warm milk with sugar. I am based in the UK and there are several yeast products here which are gluten free and readily available.

It adds a subtle ‘nutty’ flavour that works so incredibly well with the cinnamon and apple in the doughnuts. It’s a special type of corn/maize flour that is absolutely unique from all other types of corn flour, so please don’t try to use regular cornmeal, polenta, cornflour, or corn starch in place of it – it will NOT work. When you want to eat one, a couple of doughnuts should take around 3 hours to defrost at room temperature.Join our family journey as I share recipe and travel adventures and as we support each other in overcoming life’s Coeliac hurdles. Transfer the dough to the Panettone case (it should reach almost two-thirds of the height of the case), and smooth the top with the back of a spoon, or spatula.