A bakery here sells Panettone every December, which I tend to buy several loaves of in order to stockpile in the freezer. A traditional sweet Italian holiday bread studded with dried fruits, I happen to think panettone makes an amazing French Toast, particularly on cold, snowy mornings. I may have once or twice lobbied the owner of said bakery to consider making panettone more than just once a year – pitching a “Christmas in July” idea – so that I could have access to this treat more than once a year. Gerry was not buying what I was selling, but, he did manage to plant a seed that I could learn to bake panettone myself. I spent some time looking for a recipe, but most of them seemed pretty intimidating. And then this King Arthur Flour Co. recipe came to my attention.