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Panettone [Italian Christmas Bread]
I'm not sure where I heard about panettone bread for the first time, but I was surprised at never having tasted this traditional Italian Christmas bread before. When I asked my mom about it, she said that my grandma used to make it all the time for the holidays (in coffee cans!), but that after my grandpap died, no one really asked for it anymore, so she stopped making it. It's such a shame, because I know I would have gobbled it up year after year. If you've never heard of it before, panettone is a sweet bread loaded with candied citron, lemon zest and raisins, and baked in a cylindrical mold, which gives it a distinctive look. Now that I've made it, I realize what a holiday treasure this bread is to so many families.
Knowing that I wanted to make it for Christmas this year, I started researching panettone recipes some time ago. I had a hard time finding any that looked like clear-cut "winners", so I did some trial and error. I had a particularly awful experience with one that called for a week-long starter. On Day #4, the starter smelled like the unfortunate aftermath of a college freshman drinking a bit too much jungle juice. Yikes. Seriously, that was NOT a good morning. (It was also the day before Thanksgiving, and I spent a ridiculous amount of time burning candles and spraying Lysol into the air to try to eradicate the awful smell.)
After that, I started reading tons of blogs, forums and message boards to see what I could find about my elusive panettone. I discovered more than one reference to a recipe printed in the December 2008 edition of Gourmet Magazine. After a little more digging, I found that Andrea Meyers had made it, and just a few clicks later, I found an actual pdf of the magazine article on Sullivan Street Bakery's website; it was actually the owner, Jim Lahey, who created the recipe. I knew immediately that it looked like the type of recipe that could be "the one" and carved out time to make it.
This recipe makes a beautiful, soft, supple dough that is much like a brioche. Added to the dough is half of a vanilla bean (which is removed before baking), rum-soaked raisins, and candied orange peel. This bread is a true show-stopper. It's stunning, and the flavor lives up to its looks. The bread is incredibly soft and sweet, and just loaded with flavor thanks to the vanilla bean, lemon zest, raisins and candied orange peel.
While I found this to be a very easy dough to mix together and work with, the recipe does take some time to pull together, so you need to plan ahead. I used Andrea's guide and it worked out perfectly for me:
Day 1 AM: Soak the raisins
Day 1 PM: Prepare the dough
Overnight: Rise 12-15 hours
Day 2 AM: Second rise
Day 2 PM: Bake
There are a few specialized items you need for this recipe, which include panettone molds (source: King Arthur Flour), candied citron (source: candied orange peel or candied mixed peel, both from King Arthur Flour), and metal skewers for hanging the cooling bread.
I'll be honest, I thought this was totally crazy when I first saw it in the original recipe. Jim Lahey says that by piercing the just-out-of-the-oven bread with skewers and hanging it upside down, it keeps the bread from collapsing while it cools. While skeptical, I followed the recipe and was pleasantly surprised when my bread didn't tear through the skewers and end up in the bottom of the pot. I don't have metal skewers, but I had enormous wooden skewers that I had bought for s'mores back in the summer, so I just used those and they seemed to work just fine.
The only issue I had during baking was that one quadrant of the top actually drooped so far over that it fell off during baking (you can see in the photos above that one section is lighter than the rest of the top). The finished product didn't seem any worse for the wear, as it browned again just fine. Plus, I had a bit to nibble on while the entire loaf cooled 😉
My Chief Culinary Consultant and I ate half of this loaf in just two days. Fabulous doesn't even begin to describe it. I'm planning on making two more loaves before Christmas – one for each of our families – and I just might make a third for the two of us to continue to enjoy into the New Year. I may have not grown up on this bread, but it's something that I'm going to make a part of our Christmas tradition moving forward. I wish my grandma could taste this and we could compare notes; I know she would love it!
One year ago: Homemade Torrone
Two years ago: Gingerbread Men Cookies
Three years ago: Homemade Hot Cocoa Mix
Panettone [Italian Christmas Bread]
Yield: 1 (6-inch) loaf panettone
Prep Time: 28 hours (almost all inactive)
Cook Time: 1 hour to 1 hour 15 minutes
Total Time: 2 days
A recipe for Panettone, Italian Christmas bread, with a brioche-like dough infused with a vanilla bean and studded with rum-soaked raisins and candied orange peel.
1 cup raisins
2 tablespoons light rum
2 tablespoons hot water
3¾ all-purpose flour
⅔ cup granulated sugar
½ teaspoon active dry yeast
½ teaspoon salt
¼ teaspoon lemon zest
½ vanilla bean, split in half lengthwise
3 eggs, at room temperature
⅔ cup tepid water
1 tablespoon honey
10½ tablespoons unsalted butter, well softened
1 tablespoon unsalted butter, melted
1 tablespoon unsalted butter, chilled
⅔ cup candied citron (I used candied orange peel) in ¼-inch pieces
Special Equipment:
Panettone molds (6x4½-inch) - purchased at King Arthur Flour
12-inch metal or wooden skewers
1. In a small bowl, combine the raisins with the rum and 2 tablespoons of hot water. Allow to soak at room temperature, stirring occasionally, until the raisins are plump and most of the liquid has been absorbed, at least 8 hours or overnight.
2. In a stand mixer fitted with a paddle attachment, mix together the flour, sugar, yeast, salt, lemon zest and vanilla bean on low speed until combined. In a medium bowl, whisk together the eggs, tepid water and honey. With the mixer on low speed, pour the egg mixture into the flour mixture. Increase the speed to medium-low and mix until all of the ingredients are combined. Add the softened butter, 1 tablespoon at a time, mixing until incorporated before adding more. Increase the speed to medium-high and beat until the dough is smooth and elastic, about 8 minutes.
3. Drain the raisins, discard the soaking liquid, and stir together with the candied citron and 1 tablespoon of melted butter. Stir this mixture into the dough with a wooden spoon.
4. Place the dough in a large bowl, cover with plastic wrap, and let rise in a cold oven with the door closed until it has nearly tripled in volume, 12 to 15 hours.
5. Locate and discard the vanilla bean, then sprinkle the dough lightly with flour and scrape out onto a lightly floured surface. Sprinkle a bit more flour onto the dough, then fold the edges of the dough in towards the center, forming a loose ball, and place, seam-side down, into the panettone mold. Cover with a damp kitchen towel (not terry cloth) and let rise in a draft-free place at warm room temperature until the dough is just above the top of the mold, 3 to 5 hours.
6. Preheat oven to 370 degrees F.
7. Place the dough-filled panettone mold on a baking sheet. Use a very sharp serrated knife to score an "X" across the entire surface of the dough. Place the 1 tablespoon chilled butter in the center of the X and bake until a wooden skewer inserted into the center comes out slightly moist but not wet, 60 to 75 minutes (the panettone will be very dark).
8. Remove from the oven and pierce 12-inch metal or wooden skewers all the way through the panettone (including the paper) 4 inches apart and 1 inch from the bottom so the skewers are parallel. Hang the panettone upside down over a large stockpot and cool completely before cutting. To store the panettone, wrap tightly in plastic wrap, then either place in a resealable plastic bag, or wrap again in foil. The bread will keep at room temperature for up to 1 week. (I have not tried freezing the bread, but I believe it would freeze well, wrapped in plastic, then foil, then placed in a resealable bag.)
(Recipe from Jim Lahey of Sullivan Street Bakery, originally printed in Gourmet, December 2008)
174 Responses to "Panettone [Italian Christmas Bread]"
I LOVE Panettone Bread at Xmas time, but I have never thought of making it myself! I always thought it would be too difficult, but I think I could definitely manage it! Thank you for inspiring 🙂 My grandmother had the BEST Christmas pudding of all time that she got off a friend and tweaked a little for her own tastes. Thinking I should post it up and share the love this Christmas!
Thanks again 🙂
That is beautiful! Can't wait to try it. This is a traditional Italian gift, along with a bottle of vino. By the end of the holiday, we end up with a month's worth of pannettone. Can this be made with chocolate chips? The grown ups love the citrone, but the kids always run for the chocolate version. Your recipes always are from the heart, encompassing our Italian famiglia traditions. Love it!
Michelle, your Panetonne looks beautiful and I bet it tastes even better! I am half German and my Great-grandfather was from the black forest region of Germany and owned a bakery. I make his stollen recipe every year at Christmas, It is a big hit with my MIL and BIL. It wouldn't be Christmas to me until the Springerles and Stollen are made.
I love panettone. It is, by far, my very favorite sweet bread. I never have attempted to make it but I will now. When I was teaching kindergarten, I would read the book "Tony's Bread" by prolific childrens' author,Tomie dePaola. Tomie put his spin on the history of the bread in a humorous and fun way. After reading and discussing the story, I would share a loaf of the bread with the class. The following is the summary of the book from Amazon:
How did panettone , the rich Italian Christmas bread, get its name? With tongue firmly in cheek, dePaola provides this confection as a reply. Chubby Serafina, the baker Antonio's daughter, spends her days eating candy and weeping by the window. For although her father adores her and gives her the best of everything, Tony is convinced there is no man worthy of her. Then Angelo, a wealthy nobleman, falls in love with Serafina and enlists the help of three meddlesome "aunties" to win her father's approval. In return for Serafina's hand in marriage, Angelo sets Tony up in his own bakery in Milano, where he becomes wonderfully rich and famous from sales of an unusually shaped bread: pan di Tonio , or panettone . The tale is a typically charming dePaolian effort, and the illustrations abound with his trademark coziness. Another nice touch: like Tony's currant-filled buns, the story is sprinkled with Italian words and phrases, translations of which are cleverly woven into the text. Ages 4-8.
I love beautiful special traditional breads at Christmas. They are beautiful to look at and the taste of something that is not peppermint, chocolate, nutty, or candy in taste and texture is so much more delightful and comforting. My Norwegian grandmother and mother made julekake every season. Eating at room temperature or toasted with butter was so good. I just wanted to keep smelling the bottle of real cardamon and wish I could have it everyday. The pleasant activity of making these breads is worth every minute of time!
Can I just tell you that when I saw this I thought I would cry. I know silly but here is why, my husband is from Italy and every year we look all over for panettone, we buy it, we eat it, we enjoy it. The best years is when my mother in law actually ships us some from Italy. But to think that I could make this for him and he might feel a little bit of home on holidays when he is away from home makes me want to run and find all of these ingredients immediately. Thank you so much for making this!! I think it would be the best gift for him.
Thanks Michelle for posting this. I too have tried to make this in the past, with no luck. I have 2 questions. Do you know what internal temp this should be, when fully baked? Also, sometimes my dough rises faster than the recommended rising time. Should I move on to the next step, or wait? Ive never known if "over rising" causes a problem. Thank you! Buon natale!
Hi Michelle… I'm sitting here reading this, drinking my macchiato and wishing I could tear off a large slab to enjoy with my coffee. Love that you did so much research! I have not yet made panettone, but it's on the list, so I'm booking marking your recipe. Pinned too! Season's eatings to you. xo
Panettone is a staple here in Argentina 🙂 We call it pan dulce and flavor it with orange blossom water. I've made it a few times, though I've never done the hanging upside down part! I've seen it on some recipes on the internet though, but it doesn't make much sense to me. Why would the bread collapse as it cools?
Oh and my the way, you should try adding nuts!
Hi, Michelle! Thanks for such a fantastic recipe. Although panettone is a tradition in my home country, I confess that I've never made one. I always buy it but since I have a trustworthy recipe from your blog, I can finally make my own panettone. I usually use it to prepare other dishes such as my recent upside-down panettone French toast. Wishing you a very Merry Christmas!
Well done for having persevered and made the genuine article Panettone! I was in the mood last Christmas to make one but when I discovered it took around two days and that double rising business, I made a cheats version but I have to say it wasn't the same thing. I am away in the UK, from my adopted home Malta this Xmas so won't be trying it but will bookmark your recipe. We get inundated with panettone here as we're neighbours to Italy and share the same cuisine. They are soooo cheap, it does take some effort to want to make one, but nothing like a challenge, heh? Two years ago, we stayed a few days in mid December right by one of Rome's most famed bakeries – Roscioli. Through our flatlet wall, we were woken at 2am by the bread machines whirring. They were churning out the most amazing Panettone by the hundreds. At an expense I have to say! But we could smell it wafting in to our room. Amazing experience and gives me fond memories of the ur-alt, Panettone Roman style!
I have been following your blog for years and am astounded at the repeated comments from people saying they doubt you made this bread yourself. I get it, panettone is fussy and hard for casual bakers to get right. But you're beyond the "casual baker" in terms of skill and experience, and you were honest about previous attempts that didn't work out. Your recipes and photos are so consistently good that I would be far more surprised by a bad panettone than a good one.
I totally agree, Jane. I love Michelle's blog, recipes and writing. I think if both Rose and Lucia, the self-proclaimed panetotone experts, look again at the photos, they will see that the loaf is somewhat imperfect in shape…a bit lopsided and overflowing the pan This is never the case of a store bought panettone.Those are made on a production line by machinery that allows for little if an variation in the loaves. This clearly is homemade and looks divine. Great job Michelle…thanks for sharing your expertise!
This is not about experience. Home made product never looks like one you can buy in supermarket. This is store-bought panettone, I'm pretty positive.
Plus, look at the pictures of Andrea Meyers. That panettone looks absolutely different, the consistency. (And mold used here is not the one from King Arthur Flour.) This here is definitely store bought panettone.
I really cannot believe how incredibly rude you are. Why would any legitimate blogger post a picture of a store bought product along with a recipe for that product? Michelle does this for a living and has established herself and her reputation in the blogging community. Anyone who follows this blog knows Michelle to be open and honest about what she bakes and how things come together. What purpose would it serve for her to be/do anything less? Why would anyone believe you? Are you are established, reputable blogger? I certainly have never heard of you.
Store bought products, especially panettone, come off a mass machinery based production line. Quite contrary to that you say, there is very little variation in shape or consistency. Home made products are often or almost always much less perfect…especially ones that are yeast based. There is no way to constantly monitor a yeast based product as there is in a wholesale bakery. The shape of Michelle's panettone is not perfect and is clearly homemade. …it is lopsided and in one shot, is overflowing the side of the pan. Read the post…clearly this is home baked.
Michelle–talk about perfect timing! I went to Mario Batali's new Italian emporium "Eataly" in Chicago last week with Italian restaurants galore and every imaginable Italian food product for sale, both fresh and packaged. When I saw that they were selling a package of panettone for slightly over $30 (yikes!), I decided I needed to look for a recipe. Before I had a chance, here you've done the legwork for me! I must say that is one spectacularly beautiful loaf–you've outdone yourself! Hope I can measure up. 🙂
It really looks delicious. The kind of soft dough that bounces back when you touch it, not too sweet but very fragrant. Though I'm not a fan on candied oranges. Being Italian I understand why some people have a hard time believing you made it at home, but that's probably because we're surrounded by professional bakers telling us that it's impossible to do it at home without the proper equipment. I have been following your blog for a long time and know of your amazing skills in the kitchen. I'll be waiting for you to make Pandoro next 😉
What a shame that you didn't do photos of baking in progress as well – 'in your own kitchen' 🙂
Awe, what's wrong Petra? Nothing to say about Michelle linking to the KAF molds that she AND Andrea Meyers AND Lahey used??? Are they frauds, too? The silence is deafening. The bread is spilling over the top and is lopsided (sorry Michelle). I'd love to know where you shop for your Panettone that looks like that. No, really. If you are calling something fraudulent, then show what evidence you have. Where are your photos of this store-bought Panettone that looks like Michelle's Panettone? Leave a link with pictures so you can show what a great culinary sleuth you are. Michelle has already given you where she got the molds and sourced them to TWO other places…when she should have just deleted your trolling comments. Petra, please consider trying your hand at knitting or watercolors. Baking doesn't seem to suit you, especially when you believe that homemade Panettone is something that only exits in a world of rainbows and unicorns. Whatever it is you try, be sure to step away from the keyboard and know your role.
Still waiting….
Maybe she will post the photos of baking in progress when she bakes the
Pandoro, I hear it's much easier to bake then the Panettone…:):)
My above comment goes for you too, Sweetie 🙂
I want to address Antonella and Petra…I'm tired of reading your rude and uneducated comments about Michelle's Panettone. If you are one of her dedicated readers then you would know that she not only shares her successes in HER kitchen but also shares when things don't work out. That is what I love about her…she is a real person just like us. As one of her MANY loyal readers I take offense to the two of you coming onto the site and accusing her of fraud. You obviously don't know what you are talking about so I think you should move on because this site and those of us that read it daily are above you and your rude comments and false accusations.
Thanks, Jenny ans Marianne…very well spoken.
Okay question…
I am notoriously bad at not reading recipes all the way through before starting. My raisins are soaking up all that delicious rum and I'm looking at the rest of the recipe. Just 1/2 teaspoon yeast? That seems really low!
Never mind…I followed your links and sure enough 🙂 Maybe I'll take pictures in progress and post them to your facebook page and then maybe all the rude naysayers will move on???
This may be rather juvenile of me, but…I did laugh out loud on reading the critical & rude comments of some of the others – so ridiculous! Thanks for publishing them, & PLEASE don't let them affect your day in a negative manner. The laughter at their stupidity has helped me feel better in spite of our "Great" weather (I live in "Winterpeg", Manitoba).
I was Googling to find a recipe for panettone, and am overjoyed to find this. I have experimented with bread making for over 60 years (I started young!) and have found that bread recipes are very forgiving if you know the basic principles of what the dough needs/wants and what it doesn't. If it doesn't turn out the way I intended, I use the result in another recipe. If the recipe turns out a total disaster (e.g. my first attempt at sourdough pancakes!) my little doggie is always eager to help me eat the results! Then, I try again until I get it right – and I decide what I mean by right!!!
So, keep smiling – baking is creative FUN.
As a first time reader of your blog – thank you for posting this recipe. A friend forwarded it to me (he made it as well and highly recommended it – he had great success and his looks like yours – very professional, and he barely cooks!) I literally ran out and got the molds and the ingredients – fortunately here in Montreal there's a great Italian grocery where I can get everything I need for this – and mine has turned out brilliantly as well. I say take it as a major compliment if anyone doubts you made yours. That's what I'm doing with the "What? You sure you made that?!" compliments I'm getting 🙂 I'm going to make another one and put my own fancy "store label" on it and spring it on the family on the 25th. Ha ha! Merry Christmas!
My pannetone hasn't risen after 15 hours. Was I supposed to cover the pannatone itself with plastic wrap or the bowl? Was I supposed to activate the dry yeast?
I am having the same problem. I thought maybe my yeast was too old, and bought new yeast and am trying again today, but after4 hours I have not seen any signs of rising. I turned up the heat in my apartment to 72yesterday, so my kitchen shouldn't be particularly cold. I really want this batch to work because I won't have time to try again before Christmas. Should I heat the oven?
Hi Michelle… just made the panettone today and it turned out great! The vanilla bean really helped bring all the flavors together. I was so excited that I cut it a bit too early (it was still warm). Making another one in a few days, and I will be sure to have it cool completely! Thank you for the recipe!
I loved this recipe! Made it over the past 2 days and cut into it early yesterday while making meatballs and marinara for the family tonight. Loved everything about it. I adore the fiori de Sicila flavor from KA so used that instead of vanilla. It is definitely my go to recipe now each year for this beloved holiday favorite. Thank you and merry Christmas! Your recipes are ALL amazing!
Thanks so much for this recipe! I made it for my family this weekend and it was a a big hit — even though I overbaked it a little. The molds I got locally were a slightly different size, so mine didn't rise over the top, but just about to the top, which was fine. Also, instead of putting the vanilla bean into the dough, I used sugar that had been sitting with a vanilla bean in it for months. Everyone loved it. Thanks again!
I finished baking mine today, though I won't eat it until tomorrow. It looks and smells delicious. I only had a couple of hiccups. My small town grocer didn't have any candied citron or orange peels (they did until recently), so I candied my own. I'm baking a second tomorrow, and I candied the orange peels again today, but this time I added nutmeg, cloves, and cinnamon to the sugar syrup, and they are FANTASTIC. The only other thing was timing for the yeast to rise. I waited the full 15 hours before moving it out of the bowl, and the full 5 hours again after putting it in the mold, the last two of which were spent on the stove in between burners set on low. There was almost no rising the first three hours of the last "sitting" session, but being in warmer air seemed to do the trick. I look forward to tasting and making another tomorrow!
I just pulled my second panettone out of the oven and it is beautiful. I baked it at 350(F) for about 55 minutes. The first one seemed to bake too fast and the bottom burned a bit when I left it in for the full 60 minutes. I think the last pat of chilled butter in the middle was making the stick look wet when I checked it, so I lowered the temperature and checked points away from the center. Could be just difference in individual ovens. Beautiful bread. Thank you for the recipe!
Love, love, love panettone. Even mass produced panettone. But I have made my own and it is a labor of love. You can also purchase molds from your local bakery if they use these type of papers. The finished product is so festive looking! I have also bought and eaten it in Italy. In can be quite expensive in good bakeries! Bravo to you for posting this lovely bread!
This looks great. I've never made my own panettone (I'm SUCH a bad Italian) but this looks fairly easy and will give it a go. Meanwhile, I write a blog post about panettone and family memories of it. Enjoy! http://ambradambra.wordpress.com/2014/01/05/panettone-the-fruitcake-that-keeps-on-giving/
Hi Michelle, thanks for sharing this beautiful recipe. My dough has reached the 12 hours rise limit now…and I have to proceed with the next step, but I have difficulties in understanding what comes next. In the initial schedule there was mentioned a second rise and baking – after 12 hours:
"Overnight: Rise 12-15 hours
Day 2 AM: Second rise
Day 2 PM: Bake".
However, in the directions you say that after the second rise to place the dough in the molds for another 3-5 hours. Could you please clarify this? Thanks in advance.
Iam in Italy at present where I bought a loaf of "raisin bread" which tastes like pannetone. My question is whether you can bake the above recipe in another shape like the ling somewhat flat loaf I bought? also I noted the brewer's yeast was one of the ingredients beside the regular dried yeast; does that effect the taste – I mean in a good way? Thanks.
Have you attempted making smaller versions of the panettone as gifts? I found these on Amazon and would love to make these for my boys' teachers.
I made this for my husband who is obsessed with them. It came out beautiful but I cooked it longer than said because when I tested it middle was still gooey. When it wasn't any longer it came out too dry. Not sure what went wrong.Maybe it should come out slightly gooey and will continue to cook? I would also suggest a tin foil hat to make sure the top isn't too crispy. Will try again this year. I may stick to the timing and see if it works.
good morning Michelle,
well, I have attempted to make this Panettone, but to no avail at all.. it didn't even rise a little bit – even after about 15 hours. I am in Australia, so my kitchen isn't cold – I did put it in the oven so that it wasn't too hot (oven not being on at all). I felt that 1/2 teaspoon of yeast was not enough.. hhmm
Every one else seems to make it work, I will have to give it another go. the dough tasted great – so if/when it rises, it should be delicious.
I am planning to make panettone in the 2″ molds for presents this year. Any suggestions on how to modify the baking time for this?
I tried making one last year and had the same problem as some others. Still gooey but then burnt the top giving it more time. I may try to stick to the baking time and see. Maybe it continues to cook after taking it out of oven.
I'm making this recipe tonight (after searching for candied citron at the store for 15 minutes today!). I wish I had read the comments before making it because I had no idea "tepid water" meant 100 degrees, so I just used room temperature water (because in my head, tepid it meant between cool and warm). Maybe you can put it up in the actual recipe? I'm still going to let it rise until tomorrow morning and see how it goes.
Also, I got quite a bit of dough for the first rise and 'm worried that if the dough triples, it won't fit into the mold. Does it get punched down quite a bit in step 5?
I know this is from last year but I am so happy to find it. I haven't had time to bake panettone for the last few years but this year I do. I've used the recipe from "The Italian Baker" which I love, but I am going to try this one this year. Or maybe get super ambitious and do a batch of each.
And I still use coffee cans which work great.
It sounds as if none of the respondents have made this. I made it last year after losing my recipe. It is delicious! Like all yeast bread recipes, it is time consuming, but worth the effort. I made several and even tough I did have one that didn't rise properly, it still tasted wonderful. As my husband's family is from Italy, we have added this to our holiday baking list. Thank you! (Btw…it looks just like the picture…definitely NOT store bought!)
Hi, thank you very much for your recipe. I am wondering if you might help me. I've had the dough rising in a the cold oven for a little more than 12 hours now and it hasn't risen much. Was I supposed to proof the active dry yeast before adding it into the dry ingredients? I did change out a few things- cranberries and cognac instead of raisins, and dried cherries instead of candied peel. I also used orange zest instead of lemon zest. Could these changes have messed up the recipe? Any help would be much appreciated!! And, for the record, I've made other recipes from your site which have all turned out lovely!
Hi michelle, I think my original comment got lost- I need help, started my dough right after I started to soak my raisins- now dough is ready but raisins are not- should I just mix anyway?
Nevermind, I just added them anyway- the dough is in the (off) oven and seems to be rising just fine- yay! 🙂
By the way, I noticed I have the same name as the rude lady from Denmark? I think that's where she's from- but our name seems to be all we have in common. I love your blog and have used your recipes many times.
After 18 hours my dough has not risen at all. I checked the yeast and it is not old. The dough was hanging out in a cool place because I thought "cold oven" meant not warm. Does that phrase actually mean slightly warm? Any suggestions for what to do with this mound of dough? Should I just pop it in the oven and see what happens? Dry yeast is so frustrating. I rarely bake bread because these rise failures are so devastating.
Hi Michelle,
I know this is an older thread, but I just wanted to let you know that your post inspired me to make my own panettone for the first time this year. With my first attempt a couple of weeks ago, I cooked the panettone at 370 deg F and the bottom was a little overbrowned. However, I made it again this weekend, and with a lower baking temp of 350 deg F and aluminum foil placed on top after 45 minutes, my panettone came out perfectly. My Italian mother is spending Christmas with me, and she said that this panettone is delicious and looks and tastes "just like panettone ought to". So, to the negative posters on this thread, I just wanted to say that panettone CAN be made at home and look as beautiful as a purchased one. And I'm not even an experienced baker. Thanks Michelle for your very clear instructions and inspiration!! Merry Christmas 2014!
After reading all the comments, whew, that was a lot! I think there is just not enough yeast! Mine didn't rise – warm or cold- and turned out good but dense. I'm experienced at bread making so I know what I'm doing. Thanks for sharing this lovely recipe but I would change the yeast or make notes on it in the recipe instead of having to go through all the comments to find this info.
Merry Christmas!
I love panettone and have tried this recipe 2x. The first time, it didn't rise properly and when I reread the recipe I saw that it says to add the active yeast to the flour mixture which you normally don't do. You can do this with instant yeast however. Is this what you meant? Anyway, I am making it again and added the active yeast to the water to activate it before adding it to the flour mixture. The first rise went well, but after 5 hours, the second rise is not. It has only risen half way up and am still waiting for it to rise further. At this point, I wasn't sure if I should just keep waiting or not. Is there a max time before I need to cook this?
Thanks for any advice that you can share.
Hi, thank you so much for all those tips on how to make panettone. But the problem that I have with making inferior versions is that they seem to go bad? They go off very quickly, less than 2 days, or in 1 full day. They smell like nail polish. This is when it goes off, right? I don't really want to risk it happening again, do you know what I could do? Is it because I'm here in Australia and it's fairly warm? (high 20 degrees celcius).
I notice nobody who has commented above has actually tried this recipe. Well I just did – and this works perfectly. Just follow the measures to the letter. I live in a tropical country so the heat and humidity may have caused the dough to proof faster , and because I moulds were smaller – I made two pannetones instead of one. Both turned out soft, with a golden crust and yummy
Hi Michelle,
I know this recipe is from some years ago, but I baked it a few weeks ago and it was delicious! I was just wondering if you had a secret/tip to making sure your crust stay soft (I can tell by the photo that it's how it is supposed to be). Every recipe I've ever tried has a good centre, but still crusty and bread-like on the outside, and I'm not sure how to fix it!
Thanks 🙂 xx
So I followed this recipe and it turned out better than expected. However, I noticed while baking it browned very quickly at the temp you suggested and it didn't rise or crack.
Also, I'm a baking novice.. so how important is the amount of butter used in the recipe? Does that change the consistency at all? For example, I used 8 tablespoons instead of the 10 1/2 suggested and wondering if that had a big effect on the texture.
I have never tasted much less made panettone before but have wanted to– enamored with the King Arthur molds. wow. It looks so pretty and tastes fabulous I was anxious because it seemed like not much yeast. Then when it hadn't risen by the time I went to bed (in the oven at 7),I was quite sure it would be a bust but glory be this morning it was triple its size. This is a keeper!
Hi, thanks for the recepie. I am trying to bake it but have some questions about the amount of some ingredients:
A) 1cup of raisins does not actually "soak" in 4tablespoons of liquid.
B) is 1/4 teaspoon of lemon zest correct? Dried or freshly peeled?
There might have been a typo, I'd appreciate if you could check again. Thanks!
I choose your recipe to be my first shot. I have heard that panettone is difficult. Anyway, I finished the dough a and I all let rest till tomorrow. My question is that the dough is like a cake dough, if it will at that consistency, tomorrow it won't be easy to shape it with my hands. Did I do something wrong? Should I add some flour tomorrow? I know the it mustbe before the stove ssticky but not that much….
I was looking for perfect panettone recipe and i hope this is the One!
I am from Croatia nd we have different measure system .
3 3/4 all purpose flour? Is that 3 3/4 cups?
Here we can not buy the mold you are using so I need something similar. What are the mesures of the mold (hight and widht)?
Thank you!
I have used your recipe twice now. After reading numerous recipes and watching YouTube clips I was rather nervous about making panetonne. In the end it didn't turn out to be that hard. Both times for me the dough never doubled (much less tripled) during the rise even though I let it go for longer than suggested. Perhaps it is because we keep our house at 67 degrees in the winter. Eventually I went ahead an put them in the oven and was amazed by the dramatic rise. I imagine that the yeast was building up during the very long resting period. Thanks for the recipe.
The recipe looks great, however I have tried making this twice without success. I'm not sure what is going wrong. They rise fine, but they don't rise further once in the oven so the panetonne ends up being really dense. I know it's not the yeast as I've bought new yeast and tested it. Thanks for any advice.
My brother and I (food scientist and culinary student, respectively) tried for weeks to get a panettone recipe that turned out any good. My mom is half Italian, so we grew up with panettone, but we wanted to make it ourselves, and nothing came close until I tried this recipe. This one is great! I will definitely do it again.
This may seem like a silly question (made sillier by the fact that it's April, I just want to make this now to get it perfect!), but you never say you scrape the vanilla beans out of the pod. Normally recipes are specific about that…so when you add the vanilla bean halves, do you scrape the beans and add them as well? Or do you leave the beans inside the pod and discard the whole thing? Thanks!
Hi Michelle, I'm doing a school assignment in year 10 Italian. And we have to choose an authentic Italian recipe linked to an Italian festivity. And so I chose to do Epiphany and La Befana. I've seen your recipe, but because it's an oral presentation. Do you have an easy ways of doing it or advice any site in particular. The oral goes for 5 minutes
Thank you so much for this recipe. I Just woke up to look at my dough in the oven, but it has not risen… Any suggestions to try and "save" the batch? I live near the beach, maybe that's the problem? Or because my home has a very efficient air filtration system (I heard that yeast actually may need the bacteria from the air, thus me never been successful with sourdough) ?


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text: Check out the latest article on http://www.esotericgoldendawn.com on the importance of the Golden Dawn Relaxation Ritual. This article is written by Soror TF and worth the read. The honest truth is that many future magicians want to do magic but have no idea of how to prepare or get into the proper state. This is an article that will change your mind. You will make the Golden Dawn Relaxation Ritual a vital part of your magical work. Check out this article at:


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Even so, the governor has a point. Don't fill if you still have 100 miles or more left in your tank. You could run out of gas while chasing around looking for it -- or waiting in line to get it.
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text:
UCL Institute of Healthy Ageing IHA News
- Nazif Alic
- A Scholar's Life for me
- A Visit from Glenlola Collegiate School
- Arne Akbar
- Nature Paper published
- Changing of the Guard in C. elegans lab
- Holiday School Visit
- Congratulations to Li Li
- Thanks from Nature...
- Gordon Research Conference 2012
- Darwin's Birthday Party 2012
- Congratulations Tosin ...
- Well Done Sahar!
- Royal Society Summer Science Exhibition 2012
- Cheltenham Science Festival 2012
- Congratulations to Dr Matt Piper ...
- Ekin Bolukbasi - Chicago Conference
- Matt Piper - Lisbon
- Congratulations!
- Helena Cocheme - Nature Protocols paper
- Congratulations to Dr Daniel Pearce ...
- David Gems - Moscow conference
- Jorge Ivan Castillo-Quan
- IHA - success for our students
- RS SSE 2012 - 'Why Fly?'
- Congratulations to Sahar Emran ...
- Fiona Kerr - Alzheimer's Association International Conference highlights
- New WT Senior Research Fellow post in the IHA
- IHA at the Royal Society Summer Science Exhibition 2012
- Congratulations to Professor David Gems
- A bientot Matt and Bill
- Hearing impaired students visit the IHA
- Healthy Ageing exhibition news
- Congratulations to Dr Ivana Bjedov
- New WTSA for the IHA!!
- New roles for the Partridge and Gems labs
- PLoS One paper for Dr Cathy Slack
- 3 year Bioinformatics PhD studentship now available
- Congratulations to Dr Nuria Vergara
- Welcome to Michael Wright ...
- Sahar Emran awarded bursary by Biochemical Society
- MRes in Biology of Ageing and Age-related disease
- Watch Dr Matt Piper's Lunchtime Lecture
- Explore Ageing Research with Dr Matt Piper at the Royal Society Café Scientifique
- Wellcome Trust Packed Lunch Podcast with Dr Matt Piper
- Watch the IHA Harlem Shake!
- Gems Lab News Winter Roundup
- Dr Jennifer Regan: Immunity, Ageing and Gender – Why is Life Deadlier for the Male? March 22nd
- Congratulations to Tosin Taiwo
- Carolina Soto Palma to attend The Times Cheltenham Science Festival
- Giovanna Vinti awarded UCL Green Impact Award
- IHA Race for Life teams kicks off with Bake Sale
- Hear Prof Dame Linda Partridge speak on BBC Radio 4's Life Scientific
- Congratulations to Charlotte Beaver on passing her PhD viva!
- Cell Review: The Hallmarks of Aging
- Analysing Variation in Drosophila Ageing Across Independent Experimental Studies
- Congratulations to the IHA Race for Life team
- Cassandra Coburn discusses her PLOS Biology paper on Romanian TV
- Gems Lab News Summer Roundup
- Daniel Pearce, Stephan Beck and Tosin Taiwo paper to be published in Epigenetics
- Prof Dame Linda Partridge features in 'A Life in the Day', Sunday Times Magazine
- More coverage on Death Fluorescence in the news
- Crick Late at the Science Museum
- I'm a Scientist, Get me out of here!
- Gems Lab News - Winter Roundup
- Watch the IHA's Dr Oyinkansola Adesakin discuss her Alzheimer's Society Fellowship
- Cell Reports paper published "Cell-Nonautonomous Effects of dFOXO/DAF-16 in Aging"
- PLOS Genetics paper published today "DAF-16/FoxO Directly Regulates an Atypical AMP- Activated Protein Kinase Gamma Isoform to Mediate the Effects of Insulin/IGF-1 Signaling on Aging in Caenorhabditis elegans"
- Dr Jorge Iván Castillo Quan receives Faculty Prize
- 4 year PhD studentship in the IHA available
- Prof David Gems on BBC1's 'Bang Goes The Theory' 31/03/2014
- Sahar Emran has paper published in Aging
- Race for Life!
- New Wellcome Trust video 'Until' features IHA scientists
- Knudra Transgenics prize success for IHA
- Science Paper published
- Congratulations to Adam Dobson
- Gems Lab Summer Roundup
- Dr Nazif Alic paper published in PLOS Genetics
- IHA MRes students to receive Distinctions in their degrees!
- Dr Nazif Alic on the The Naked Scientists
- IHA Director Prof Linda Partridge honoured with BBSRC Excellence Award
- Linda Partridge to speak at Nobel Week Dialogue, Live streaming and Q&A
- Dr Nazif Alic paper published in Royal Society Proceedings B
- Wellcome Trust Conference - Healthy Ageing: From Molecules to Organisms
- Help support the IHA Race for Life team!
- Brain paper published by Partridge Lab
- Dr Jorge Ivan Castillo Quan - Anti-Aging: Beauty or Health?
- New article by David Gems!
- Institute of Healthy Ageing hosts BSRA Annual Meeting
- Talks from Gems Lab at International C. elegans Meeting
- Cell paper reveals how a cancer drug makes fruit flies live longer
- Jorge Ivan Castillo Quan on Anti-Ageing research
- Memory Matters at the British Library
- Dr Jennifer Regan's paper on sex difference in ageing gut pathology published in eLIFE
- Congratulations to Dr Jorge Ivan Castillo Quan on his Cell Reports paper
- Lectureship for Alexandre Benedetto
- ARUK funded post-doc position available at the IHA
- Congratulations to Dr Teresa Niccoli on her paper in Current Biology
- Linda Partridge and the IHA feature interview with Time Out London
- Linda Partridge interviewed for BBC News on Vijg Nature Paper
- CNN news: How long can humans live?
CNN news: How long can humans live?
Following her BBC interview Professor Linda Partridge spoke with CNN's Bianca Britton, whose article asks, "how long can humans live?" More...
Published: Oct 6, 2016 3:07:38 PM
Linda Partridge interviewed for BBC News on Vijg Nature Paper
On Wednesday, October 5 2016 IHA Director Professor Linda Partridge was interviewed on the BBC 6 O'Clock News about the recent Nature paper by Jan Vijg. The Nature paper entitled "Evidence for a limit to human lifespan" suggests a maximum upper age limit for humans and Prof Partridge was asked to comment on this.
Published: Oct 6, 2016 11:58:50 AM
Linda Partridge and the IHA feature interview with Time Out London
Professor Linda Partridge was recently interviewed by Time Out London and features in today's issue ('Rad Scientists', Time Out, 20/09/2016). You can read the article via our Facebook site at https://www.facebook.com/UCLInstituteofHealthyAgeing/
Published: Sep 20, 2016 11:43:25 AM
Gems Lab News - Winter Roundup
15 January 2014
Congratulations to Jennifer Tullet
Warmest congratulations to Dr Jennifer Tullet (Gems lab) whose paper "DAF-16/FoxO directly regulates an atypical AMP-activated protein kinase gamma isoform to mediate the effects of insulin/IGF-1 signaling on aging in C. elegans" was recently accepted for publication by the journal PLoS Genetics. Jennifer also presented this work at the British Society for Research on Ageing annual conference and received the Koncharevsky Award for best talk by an up and coming scientist. This award will allow her to attend and speak at the American Aging Association meeting in San Antonio, Texas in 2014. Furthermore, she was one of five people from UCL recently selected for the Aurora programme for women in leadership positions in Higher Education!
Departures from the Gems lab
Farewell from the Gems lab to Dr Michèle Riesen, who recently moved to a new job at Oxford University, and to Inna Feyst, who returned to Potsdam University, after an 8 month research stint in the Gems lab.
Congratulations to Filipe Cabreiro!
Warmest congratulations also to Dr Filipe Cabreiro who was recently awarded a Sir Henry Dale Fellowship from the Royal Society and the Wellcome Trust, initially for 5 years. Filipe recently established his lab at the UCL Department of Structural and Molecular Biology, working on aging in C. elegans, and remains affiliated with the Institute of Healthy Ageing.
Growing popularity of Biology of Ageing course
This year more students than ever took the popular 20 lecture module Biology of Ageing, run by staff from the Institute of Healthy Ageing. This year 105 students final year undergraduates and masters students took the course, compared to 35 in 2005 when the course was first run.
Page last modified on 15 jan 14 16:49


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Wreck Victim Suffers Broken Legs, Nose
The 10-year-old girl injured in Monday's two-vehicle accident on Ohio 7 is expected to make a full recovery, according to Ohio State Highway Patrol Sgt. James Faunda.
Faunda said Breyona Mayfield of Pittsburgh sustained two broken legs, a broken nose, a crushed eye socket and numerous bruises about her body. She was pinned under the crushed dashboard and seat of a rented Penske moving van driven by her father, 38-year-old Lamont Branch. He suffered a broken finger and various facial cuts.
It took emergency crews about 30 minutes to free Branch, but it took almost another hour to get Mayfield out of the wreckage. Crews had to cut a hole in the back of the van's cab and take Mayfield out through the back of the van.
Mayfield remains in the Intensive Care Unit at Children's Hospital in Pittsburgh, according to Faunda, who added that Branch was treated and released from University of Pittsburgh Medical Center.
"She was conscious," Martins Ferry Fire Chief Jack Regis said of the girl. "She was awake and talking to us. I don't think I ever saw a tear in her eye the entire time."
The two reportedly were moving from the Pittsburgh area early Monday en route to Steubenville when Branch allegedly rear-ended a tractor-trailer driven by Rick Daniels of Wisconsin about 200 yards south of the Hanover Street interchange in the northbound lanes.
Faunda said an accident reconstruction crew was on the scene Tuesday morning going over the crash.


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Get an overview of this hotel3-star Belo Horizonte hotel in Savassi, near Liberty Square
Collect 200 points
Simply enter your Nectar card number when prompted. Your points will be credited 30 days after you return from your trip.*Offers may apply
Located in Savassi, this hotel is within 1 mi (2 km) of Museum of Toys and Liberty Square. Fiat House of Culture and Savassi Square are also within 10 minutes.
Hotel Features
An outdoor pool, a fitness center, and a sauna are available at this hotel. Free buffet breakfast and free WiFi in public areas are also provided. Other amenities include a meeting room, dry cleaning, and a 24-hour front desk.
Room Amenities
All 68 rooms offer free WiFi, minibars, and TVs with cable channels. Safes, showers, and phones are among the other amenities that guests will find.Information missing or incorrect? Tell us!Opens in a new window
Toronto Tower ResidenceRua Ceara, 2001 Funcionarios Belo Horizonte MG 30150311
Hotel Amenities
Hotel Amenities
In addition to an outdoor pool, Toronto Tower Residence provides a sauna and a fitness center. High-speed wireless Internet access is complimentary. Guests can enjoy a complimentary breakfast each morning. This Belo Horizonte hotel also offers tour/ticket assistance, dry cleaning/laundry services, and an elevator (lift).
- 24-hour front desk
- Total number of rooms - 68
- Free breakfast
- Dry cleaning/laundry service
- Elevator/lift
- Fitness facilities
- Tours/ticket assistance
- Free WiFi
- One meeting room
- Sauna
- Outdoor pool
Family Friendly Amenities
- Family Hotel
- Outdoor pool
- Free Wi-Fi
- Rollaway/extra beds available
- Cribs/infant beds (complimentary)
Available in all rooms: Free WiFi
Available in some public areas: Free WiFi
Room Amenities
- Air conditioning
- Phone
- Minibar
- Daily housekeeping
- Private bathroom
- Shower only
- Hair dryer (on request)
- In-room safe
- Television
- Rollaway/extra beds available
- Cable TV service
- Free WiFi
- Free cribs/infant beds
Where to Eat
A complimentary buffet breakfast is served each morning between 6:30 AM and 10 AM.
Nearby Things to Do
Recreational amenities at the hotel include an outdoor pool, a sauna, and a fitness center.
Hotel Policies
Check-in time starts at noon
Minimum check-in age is 18
Check-out time is noon
Payment types
- Pets not allowed (service animals welcome)
You need to know
Extra-person charges may apply and vary depending on property policy.
Government-issued photo identification and a credit card or cash deposit are required at check-in for incidental charges.
Special requests are subject to availability upon check-in and may incur additional charges. Special requests cannot be guaranteed.
Only service animals are allowed
Optional extras
- Rollaway bed fee: BRL 80 per night
Hotel Name
- Toronto Tower Residence
- Toronto Tower Residence Belo Horizonte
- Toronto Tower Residence Hotel
- Toronto Tower Residence Hotel Belo Horizonte
- Toronto Tower Residence Belo Horizonte, Brazil
We should mention
Parents or a legal guardian traveling with children under 18 years must present the child's birth certificate and an identity card with photo (passport, for example) at the check-in. For international travels from Brazil, if just one of the parents is traveling with the child, she/he must present – in addition to the child's certificate of birth and identity card with photo – a letter authorizing the trip signed by the other parent with a notarial certification of signature. In case the parents or the legal guardian, as applicable, cannot or are unwilling to give this authorization, a judicial authorization is required. People who intend to travel to Brazil with children must consult with the Brazilian consulate before traveling for more information.


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Posts Tagged 'suburbs'
Drinking the 'BurbsSteve Steward
The Suburbs is the only Arcade Fire album I've ever wanted to like, because I am fascinated by the way suburbs help shape people as they grow up and grow old. When you're a kid, you think they're boring. But later, after ...
Other Places, Other PeopleGallery
Location, location, location.


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Spell A Day - Search Results
You searched for: Wealth
Posted: June 20, 2012 By: James Kambos
Today, rise before sunup and watch that moment when the Sun rises. In your mind's eye, see the Sun ride his golden chariot across the sky to the pinnacle of his power, before he turns the cycle of... Read more
Posted: July 01, 2014 By: James Kambos
Traditionally, July was known as the "ripening" time. Gardens begin to produce, and crops are beginning to mature. It's a good idea to perform a money spell now so its power will grow with this... Read more
Posted: October 23, 2003 By: James Kambos
In the Fall when I was a child, I remember walking past the stately old homes in my neighborhood. Above them towered ancient maple trees, blazing with color. Back then I did not realize that the... Read more
Posted: March 16, 2012 By: James Kambos
At this time of year, sap begins to rise in every tree and plant. The sap is rich wiht minerals; it is the essence of the Life Force. From the most majestic oak tree to a humble blad of grass, sap... Read more
Posted: June 02, 2004 By: James Kambos
Color of the day: Yellow
Incense of the day: Pine
At dusk in my woodland garden, sweet woodruff sends out its fresh haylike scent, and its white flowers glow in the June twilight. In June, sweet... Read more
Posted: June 02, 2005 By: James Kambos
Color of the day: Yellow
Incense of the day: Pine
At dusk in my woodland garden, sweet woodruff sends out its fresh haylike scent, and its white flowers glow in the June twilight. In June, sweet... Read more
Posted: February 07, 2008 By: Igraine
Color of the day: Turquoise
Incense of the day: Apricot
The New Moon in February marks the beginning of the Chinese New Year. This year is the Year of the Rat, which is the first sign in the... Read more
Posted: May 05, 2015 By: Estha McNevin
A heritage or ancestral bowl is a Native Pueblo symbol of family, tribe, community, and humanity all contained within the vessel of Mother Earth. Honor this cultural heritage of diversity today by... Read more
Posted: September 14, 2015 By: James Kambos
Apples are in season, so here's a prosperity spell you can really sink your teeth into.
Find a nice red apple and wash it. Dry it with a green cloth. Then really rub it hard. As you rub it, keep... Read more
Posted: November 19, 2007 By: Paniteowl
Color of the day: Ivory
Incense of the day: Clove
Everyone knows about binding spells, but most often they are used to control a negative aspect. This spell uses the same techniques, but the intent... Read more


text:
These are just some practice cookies that I made because I will be making some #1's to give away at my son's b/day. Loved the recipe, although totally underestimated the amount of time it takes! Had some trouble with a smooth piping job and lots of...
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text:
NEW ROCHELLE - President Barack Obama is scheduled to touch down in Westchester on Friday.
He is expected to attend two fundraisers, a wedding and the U.S. Open while in the area.
For the first fundraiser on Friday, the president will meet with an intimate group of 25 at a home inside a New Rochelle gated community called Premium Point.
READ MORE: Westchester Politics
Later that evening, a larger barbecue is being held at the Purchase estate owned by Wall Street tycoon Robert Wolf.
It is unclear where the president will be spending the night, but he is expected to attend a wedding at the exclusive restaurant Blue Hill at Stone Barns in Pocantico Hills.


text:
realmagick.com The shrine of knowledge.
Ansari X Prize Contest Rules
A selection of articles related to ansari x prize contest rules.
Original articles from our library related to the Ansari X Prize Contest Rules. See Table of Contents for further available material (downloadable resources) on Ansari X Prize Contest Rules.
- The Candle Contest
- Once upon a time, four young witches visited an elder at her small house where they talked long into the night about many wondrous things. Finally it came time to sleep and the elder said, "I'm sorry friends... but there is only one spare bed, so the...
Poetry & Fable >> Fables
- A View on the Wiccan Rede
- I was listening to radio evangelist Bob Larson talk to a witch on his radio show. The witch mentioned the Wiccan Rede "as you harm none, do as you will." He snorted and ridiculed the idea that such a simple idea could be a legitimate basis for...
Paganism & Wicca >> The Wiccan Rede
- God The Mother
- IN THE WESTERN WORLD, we are all familiar with the concept of a male god, whether the idea comes from Christianity, Judaism or Mohammedanism. When we think of a male god, at the back of our minds is a picture of an old man in the sky, who has a certain set of...
Religion & Philosophy >> Religions
- Bringing it Down to Earth: A Fractal Approach
- 'Clouds are not spheres, mountains are not cones, coastlines are not circles, and bark is not smooth, nor does lightning travel in a straight line.' B. Mandelbrot W e want to think about the future - it's our nature. Unlike other creatures, humans possess an...
Mystic Sciences >> Astrology
- Our Pagan Village: The Importance and Persuit of Honor
- Candlelight flickers over the Beltaine revels. Food is laid out in the circle for the feast. Only one rule – no one can feed themselves. Each is dependent on friends and loved ones for sustenance, joy and delight. After an hour of laughter and revels and way...
Paganism & Wicca >> Daily Life
- Bibles Do Not Equal Wisdom
- Bibles do not equal wisdom. In other words, all forms of spiritual text no matter how eloquently stated, cannot actually grant wisdom to the reader, merely through the act of reading. Words are only the representations of things, but not the things themselves....
Religion & Philosophy >> Religions
Ansari X Prize Contest Rules is described in multiple online sources, as addition to our editors' articles, see section below for printable documents, Ansari X Prize Contest Rules books and related discussion.
Suggested News Resources
- Not Just Riding the Waves, These Competitors Seek to Harness Their Energy
- More recently, the $10 million Ansari X prize, for any private organization to launch a reusable rocket into space twice in two weeks, was given to a team from Mojave Aerospace Ventures in 2004. The U.S.
- X Prize and IBM announce a $5 million artificial intelligence competition
- The X Prize Foundation has been running competitions like this for 20 years now. The first — the Ansari X Prize — challenged teams to build spacecraft capable of taking passengers to suborbital space.
- X Prize planning for next space competition
- WASHINGTON — With its current flagship space competition set to end in less than two years, the X Prize Foundation is starting the planning for its next space-related challenge. In a Feb.
- Virgin Galactic Unveils New SpaceShipTwo, The VSS Unity
- The design is based on its predecessor SpaceShipOne, the rocket plane that won the $10 million Ansari X Prize back in 2004.
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Parks, community campus and road projects on Central Kitsap council's list
The creation of the Central Kitsap Community Campus, road projects and the expansion of local parkland will be at the forefront for the Central Kitsap Community Council in 2010.
The council members, appointed by the Kitsap County Board of Commissioners, held their first meeting of the year Wednesday, Jan. 20. The 18-member council acts as an advisory board for the county commissioners. Silverdale and surrounding communities are not incorporated as cities.
The campus, set to open in summer 2011, will include a YMCA, senior housing and possibly a new location of the Kitsap Regional Library.
Council President Bob Moyer said the council held a series of public meetings on the campus between 2005 and 2007 which laid much of the groundwork for the plan.
The council will work with the county Public Works Department with looking for improvements to the intersection at Silverdale Way NW, Chico Way NW and
NW Newberry Hill Road, including the possibility of a new stop light or further road expansion.
Moyer said the council will also be involved with the creation of the proposed 1,000-acre Newberry Hill Heritage Park. The county Parks and Recreation Department is hosting four more public meetings on the park in the coming months.
Moyer said he wants the council to become more visible in Silverdale by improving the way it spreads information. He said expanding the council's e-mail list, social networking methods and follow through on projects are essential to move the council forward.
"We are a volunteer organization so doing something is easy but continuing it is the hard part," he said.
At its January meeting, the board reelected Moyer as council president and introduced three new members.
-Jeff Brody worked for 33 years as a journalist. He began working as director of community relations at the Kitsap Regional Library in March, which he said allows him to pursue other positions in the community.
He said he wants to make the town more pedestrian friendly and look at other options to unify Silverdale.
"Silverdale does not have the same sense of community that some of the smaller, but still unincorporated parts of the county do," he said.
-Jason Myers, a dispatcher with the Peninsula Light Company, has lived in Silverdale since he was 9. Though he said he was active with President Obama's 2008 campaign, this is his first step into Kitsap government.
"My love is Old Town Silverdale," he said. "I want to reinvigorate the Old Town."
-Lucy Johnson, a Silverdale resident for six years, said she has a long history of doing volunteer work with governmental organizations. During her time living in Connecticut, she worked for 12 years on the state's Board of Education.
"I think it takes awhile to learn what goes on from inside a place," she said. "I plan to watch for a while and find out what's happening."
The council holds meeting at 7 p.m. on the third Wednesday of every month at the Silverdale Water District Administration Building, 5300 NW Newberry Hill Road.
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Adviser recommends seeking profit in frontier markets
When it comes to old-fashioned growth stories, investment adviser Michael J. Francis knows exactly where he wants to look.
Saudi Arabia, Nigeria, Argentina - these and the other so-called frontier markets have about 20% of the world's population, 6% of its Gross Domestic Product and 3% of its tradable companies, based on market capitalization, said Francis, senior consultant at Francis Investment Counsel LLC, Pewaukee. »Read Full Article
Caterpillar pleased with Bucyrus integration
South Milwaukee - Steve Wunning faces a challenge that many companies would envy: meeting the demands for a multibillion-dollar product line that, in most cases, is sold out.
Wunning is president of Caterpillar Inc.'s mining equipment group, which includes the former Bucyrus International Inc. »Read Full Article(17)
As U.S. health care changes near, state's Medicaid costs still unknown
Whether federal health care reform will require Wisconsin to spend more or less money on Medicaid should be a fairly simple question nearly two years after Congress passed the historic law.
Apparently it isn't. »Read Full Article(3)
Modern technology allows for clean mining
Some members of the Wisconsin Legislature wouldn't vote for streamlined state mining rules if The Lorax himself descended from above to run the drilling rig. Others would vote for any bill that makes it easier to extract ore in Wisconsin, regardless of the risks to land, air and water.
Somewhere in between are Wisconsin lawmakers who might support the return of iron mining to northern Wisconsin - and the jobs that would come with it - so long as modern environmental standards are met. »Read Full Article(10)


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Federal employees with disabilities made up 14.4 percent of the workforce in fiscal 2015, an improvement over 2014's 13.6 percent. Agencies also hired more employees with disabilities, 26,466 new hires compared with 20,618 new hires in 2014. The latest report from the Office of Personnel Management on the topic shows record disability hiring among agencies over the past 35 years.
The government has made progress in the last 15 years, but it's nowhere near a fully digital model.
Former DHS CHCO Jeff Neal says agencies handle overpayments in different ways, but the basic processes are similar.
A conversation with Admiral Paul Zukunft about strategic priorities, preparation and modernization during The Business of Government Hour.
Post-election time will be a boom or a bust or federal employees, says Senior Correspondent Mike Causey.
The government has made progress in the last 15 years, but it's nowhere near a fully digital model.
Former DHS CHCO Jeff Neal says agencies handle overpayments in different ways, but the basic processes are similar.
Post-election time will be a boom or a bust or federal employees, says Senior Correspondent Mike Causey.
Defense test and evaluation gets some new suggestions from the Defense Business Board.
The U.S. Access Board released its long-awaited proposed rule to update accessibility guidelines for federal information and communication technology. Some of the changes are significant, others are subtle.
The General Services Administration pushed back its decision to March on which of the three properties under consideration would be the future home of the FBI.
Welcome to the #FedFeed, a daily collection of federal ephemera gathered from social media and presented for your enjoyment.
Some federal IT managers say there are simply too many tools in the playing field and not enough governmentwide guidance to implement them quickly and easily.
Here are three key things every organization should be doing right now to deter, detect, and mitigate the risk of insider threats.
Check out our guide for the savvy tech buyer on how to find the right flash storage solution for your needs!
Tonya Ugoretz, the director of the Cyber Threat Intelligence Integration Center, talks about the impact the new organization is having on cybersecurity data sharing across government.
A conversation with Dr. Ellen Stofan on NASA's key goals including education, promotion and evidence of life outside earth during The Business of Government Hour .
Learn how the derived credentials solution for card based authentication can be implemented in 6 easy steps.
Government and industry experts navigate the impending upgrade of Microsoft Windows machines.
What can government executives learn from the GAO's high-risk list and more of your questions answered during The Business of Government Hour.
Companies can no longer protest civilian agency task orders, which is an odd situation given that Congress retained the ability of defense contractors to protest to the Government Accountability Office task orders larger than $10 million. The House would restore things, the Senate would not. Terry O'Connor, director of government contracts at the law firm Berenzweig Leonard, joins Federal Drive with Tom Temin to explain what contractors can do.
When Hurricane Matthew stuck the East Coast earlier this month, many people were watching the Federal Emergency Management Agency to see how it would respond. After all, more than five years have passed since a storm like that hit the U.S. FEMA Deputy Director Joe Nimmich tells Federal Drive with Tom Temin the agency's performance showed how it's adapted after lessons learned from Katrina and Sandy.
For the Navy, virtual reality is more than a training tool. It's also becoming a novel way of public outreach. The Recuiting Command plans to field trailer-sized virtual reality chambers to let citizens experience a real-life Navy Seal operation. Capt. Dave Bouve, the national director of Navy Marketing and Advertising. He talked about the VR project on Federal Drive with Tom Temin.
The Partnership for Public Service has published new guidance for updating HR and improving workforce management. Margot Conrad, director of education and outreach at the Partnership, discussed the recommendations on Federal Drive with Tom Temin.
If the Defense Department is getting financial savings from its contracted work, it either doesn't know or just isn't reporting it. Nor has the department developed a plan for getting more efficiency out of its staff and contractors. A lot of work yet to be done. Brenda Farrell, director of defense capabilities and management issues at the Government Accountability Office, talks to Federal Drive with Tom Temin about GAO's latest work on civilian workforce costs
Congress, at least some members, are getting nervous as the election approaches. Could there be another October surprise to send the election careening this way or that? Roll Call Senior Editor David Hawkings joins Federal Drive with Tom Temin for a two week look out.
The General Services Administration's inspector general released a new report highlighting a host of problems for the digital services office, including losing tens of millions of dollars a year and hiring more people than it had work for.
The Postal Service wants to set up its own health plan for workers and Senior Correspondent Mike Causey says non-postal workers should pay attention.
The Treasury Department's Bureau of Fiscal Service merged five legacy IT systems together to develop a new, modern post-payment application. With data consolidated in one place, the Fiscal Service helped the department's inspector general uncover $20-30 million in improper payments.
Defense test and evaluation gets some new suggestions from the Defense Business Board.
The government has made progress in the last 15 years, but it's nowhere near a fully digital model.
In today's Top Federal Headlines, after long time head of the Copyrights Office Maria Pallante was mysteriously reassigned to a new role, she submits her letter of resignation.
Photos of the amazing, moving, important and amusing things happening in the federal community.
An idea from House Speaker Paul Ryan (R-Wis.) to fund the government through a series of small "minibuses" based on some still-unfinished appropriations bills and the remaining agencies through a continuing resolution appears to be percolating again in Congress. See a breakdown of potential appropriations for fiscal 2017.
When ISC², a non-profit focused on cybersecurity education and certification, conducted a survey of chief information security officers for federal agencies, it found three major concerns that permeated the results.
Interior CIO Sylvia Burns shined a brighter light on the agency's implementation of DHS' continuous diagnostics and mitigation (CDM) program in the wake of auditors saying the effort was "immature."
In today's Top Federal Headlines, a judge in Texas has blocked part of the White House's labor effort requiring contractors to report violations of labor and employment laws.
The General Services Administration's inspector general released a new report highlighting a host of problems for the digital services office, including losing tens of millions of dollars a year and hiring more people than it had work for.
Neil Hartley, U.S. head of operations for Morphis, offers best practices for agencies when deciding how best to update old technology applications and systems.
What might a Trump administration look like for federal managers? What would another Clinton in the Executive Office mean? Regardless of who wins the presidential election, by Nov. 9 the government workforce needs to be ready to go in any direction.
|Oct 27, 2016
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|Closing price updated at approx 6pm EST. each business day. More at tsp.gov.


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The Preliminary Education Specialist Authorization Teaching Credential is designed to address both the Education Specialist Standards and the program specific standards, including the Teacher Performance Expectations and California Standards for the Teaching Profession.
For additional information on credential requirements, please see the School of Education Credential Information section of the catalog.
Program Learning Outcomes
- Integrate professional, legal, and ethical practices when instructing students with disabilities.
- Teach students who are diverse learners including those who are English language learners.
- Communicate effective case management and collaborative practices with parents, professionals, and other stake holders, in order to facilitate access to the core curriculum for students with disabilities.
- Assess students using a variety of standardized and non-standardized assessments in order to make appropriate educational decisions for students with disabilities
- Develop evidence-based curriculum and instruction including the use of educational and assistive technology to provide access to the core standards for students with disabilities.
- Transition students between educational environments and programs into successful post school experiences.
To receive a California Preliminary Education Specialist: Mild/Moderate, Moderate/Severe, Deaf and Hard of Hearing, or Language and Academic Development teaching credential candidates are required to successfully complete core courses, specific program (advanced) courses, and a clinical practice path to supervised teaching (student teaching or internship). Candidates choosing the Internship option to obtain the Preliminary Education Specialist: Mild/Moderate, Moderate/Severe, Deaf and Hard of Hearing, or Language and Academic Development teaching credential will need to meet the Internship Eligibility requirements. The CTC mandates approved internship programs require a minimum of 120 hours of pre-service coursework prior to becoming the teacher of record. 4.5 quarter units are equal to 40 clock hours. These pre-service courses must be successfully completed prior to eligibility for completing the internship option.
Requirements for the Credential (19-21 courses; 81-90 quarter units)
Corequisites (2 courses; 9 quarter units)
- HEDX 2301X Intro Health Ed: K-12
- EDX 1201X Computer Tech in Classroom
Core Requirements (10 courses; 45 quarter units)
Core Requisite(s):
- TED 602 Educational Foundations
- SPD 604 Psychological Fdns of Educ.
- TED 606 Equity and Diversity
- SPD 608 Exceptionalities
- TED 621A Lang. Dev. Methods: Elem. Sch.
- TED 623 Lang. Dev. Methods: Secondary
- TED 621B Reading/Lang. Arts Methods
- SPD 614 Classroom and Behavior Mgmt
- SPD 616 Law,Collaboration & Transition
- SPD 622 Assessment
- SPD 628 Teaching Reading/Lang Arts
Students must also complete one of the following specializations


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Intel unveils personal client architecture for the 3G sector
Forget Wintel, it's going to by Symbintel - at least, that was the message from Tokyo as Intel announced its personal client...
This Article Covers
Data centre
After dominating the client-architecture-on-PCs market for the last two decades, the chip giant last week unveiled the client architecture it hopes will dominate mobile handsets and personal digital assistants (PDAs) linked to third generation (3G) networks.
Defining the datacentre needs of 21st century enterprises
A collection of our most popular articles on datacentre management, including: Cloud vs. Colocation: Why both make sense for the enterprise right now; AWS at 10: How the cloud giant shook up enterprise IT and Life on the edge: The benefits of using micro datacenters
By submitting your personal information, you agree that TechTarget and its partners may contact you regarding relevant content, products and special offers.
You also agree that your personal information may be transferred and processed in the United States, and that you have read and agree to the Terms of Use and the Privacy Policy.
Currently, mobile handsets rely on microelectronics optimised for communications rather than data processing.
As mobile handsets begin to incorporate microprocessors, applications and operating systems written for today's technology will not scale smoothly, says Intel.
Intel's PCA has been designed to allow mobile applications to be written for low power, reprogrammable processors built to its own Xscale architecture, and capable of being scaled up in parallel to the processing power.
Intel announced that it will support the Symbian operating system on Xscale chips - signalling the emergence of an OS/chipset alliance that will aim to dominate the wireless Internet in very much the same way that the "Wintel" alliance dominates the desktop.
"The Symbian platform is gaining rapid acceptance in the wireless industry," said Ron Smith, vice-president of Intel's Wireless Communications and Computing Group.
"Coupled with the performance of Intel Xscale microarchitecture, future wireless device manufacturers that utilise the Symbian platform can expect a rich user interface, with exciting multimedia performance and longer battery life than products around today," he said.
Enjoy the benefits of CW+ membership, learn more and join.


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- Iki wo Shiteru Kanjiteiru
National Anison Translation Month Visit our forum for help on making wallpapers!
Iki wo Shiteru Kanjiteiru
Description: Itsuwari no Utahime Image Song
Lyrics by Iijima Mari
Composed and Arranged by Iijima Mari
Performed by Iijima Mari, Fukuyama Yoshiki, Kajiura Chie, May'n and Nakajima Megumi
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realmagick.com The shrine of knowledge.
Meaning Of Dreams About Cats
A selection of articles related to meaning of dreams about cats.
Original articles from our library related to the Meaning Of Dreams About Cats. See Table of Contents for further available material (downloadable resources) on Meaning Of Dreams About Cats.
- A History Of Dreaming - From Ancient Egypt To Modern Day
- Dreams have been an important part of the human experince since time immemorial. Fragments of the earliest books come from Egypt, where dreams were considered to be the messages sent from the gods. The Egyptians divided their dreams into three categories: 1....
Parapsychology >> Dreams
- What do my dreams mean I can see the furture in my dreams?
- Prophetic Dreams in Ancient Times Dreams have fascinated man since the dawn of time, and many records have been found showing accounts of dreams and the role they played in ancient time. Many thought that dreams were a way to keep in close contact with the...
Parapsychology >> Dreams
- The Legend of Stonehenge
- Stonehenge has fascinated thousands of people throughout the ages, even today people are still wondering about the origins of the mysterious Stonehenge. Today's scientists and historians are still unable to come to a solid theory of when, why, by whom, and...
Earth Mysteries >> Mystic Places
- Morrison, Dorothy
- Dorothy is a Wiccan High Priestess of the Georgian tradition and an avid practitioner of the ancient arts for over 20 years. She teaches the Craft to students throughout the US and in Australia. Her interests include archery and bowhunting, magical herbalism,...
Real Interviews >> Authors
- The Symbolic Language of Dreams
- In dreams we are carried away to a wonderland of imagination - pleasures and fears blend themselves into a magical universe. When awake we have forgotten that this wonderland exists in our own souls. A Language According to Jung, dreams as well as daydreaming,...
Mystic Sciences >> Astrology
- A Treatise on Astral Projection, Part 4: More Rope Techniques
- ROPE is a very effective projection technique, but it still has to be learned to be effective. I would like to elaborate on a couple of points about the technique, inspired by the feedback I have received so far. There is NO visualization required - AT ALL -...
Parapsychology >> Astral Projection
- Bringing it Down to Earth: A Fractal Approach
- 'Clouds are not spheres, mountains are not cones, coastlines are not circles, and bark is not smooth, nor does lightning travel in a straight line.' B. Mandelbrot W e want to think about the future - it's our nature. Unlike other creatures, humans possess an...
Mystic Sciences >> Astrology
Meaning Of Dreams About Cats is described in multiple online sources, as addition to our editors' articles, see section below for printable documents, Meaning Of Dreams About Cats books and related discussion.
Suggested News Resources
- Even beer skeptics can enjoy Oregon's craft-brewery mecca
- The adjectives I use to describe beer's taste and smell, and it doesn't matter if it's a pilsner, IPA, hefeweizen or stout, include "toe cheese," "cat urine" and, when I'm low on imagination, "bitter." I've never had a beer I didn't find bitter.
- Heroines at home
- Two little girls cat-called me, as I walked home from work last week. It was late afternoon, the streets literally sizzling with that dry, searing ...
- What Do Cat Dreams Mean? 11 Dreams About Cats, Explained
- It doesn't matter if you're a proud cat lady or more of a dog/ bird/ iguana person — we all have the occasional cat dream. Which makes perfect sense — cats are excellent dream fodder.
- The Struggle
- Appropriation is a blunt charge, but Macklemore now seems like its poster child. Credit Illustration by Evgeny Parfenov. In 2005, the Seattle rapper Macklemore released his début album, "The Language of My World.
Great care has been taken to prepare the information on this page. Elements of the content come from factual and lexical knowledge databases, realmagick.com library and third-party sources. We appreciate your suggestions and comments on further improvements of the site.
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With Instructables you can share what you make with the world, and tap into an ever-growing community of creative experts.
I love to cook and I always wanted to learn how to make a pizza myself. I especially wanted to toss dough because it just looks cool. You ...
Ingredients: 1 tablespoon of yeast 1 tablespoon of sugar 1 cup of warm water (100-105 degrees) 2 heaping cups of flour 1 tablespoon of olive oil Directions: Mix ...
Ingredients: 2 tablespoons of olive oil 1 tablespoon of butter 1/2 cup of minced onion 1/4 cup of celery chopped finely 1 minced garlic clove 1 (8 oz.) ...
Assembling the Pizza: Place the dough on a greased cookie sheet and spread the sauce as far to the edge as you would like. Top with your choice ...
How to Make Neapolitan Pizza orginal recipeby Wood fired pizza oven Pizza Party
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If you pay close attention to all the people associated with this revised Dallas Mavericks team, you will start to notice that the team is full of players who have always come up short.
In other words the team consists of players, a coach and an owner who have always seemed to thrive at losing.
Luck has never been nice to these guys, and so I will give you five reasons why bad luck will continue to haunt Dallas.


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Brian Brown: Rally for Marriage 2010
Brothers and sisters, we are gathered here today in the fight for a great, great cause. It is a fight for the future of our country over what kind of country we will have. It is a fight for a great good. The future of marriage. . . . And this my friends is something worth fighting for.
I believe that this fight is the beginning of a new civil rights movement, and I don't say that in any shallow way. I mean it. And what I mean is this: that in states and jurisdictions that fundamentally redefine marriage, there are consequences . . . . They are immediate; they are clear and profound. We must stand up for our civil rights to hold our faith and raise our children as we see fit without being labeled as bigots. . . .
When we are told that we are bigots, and when the law puts this powerful new idea to work, it means that we will be punished, repressed and marginalized, and we don't have to guess at how this will happen. When we look to Massachusetts and we see the Catholic Charities adoption agency trying to live out its gospel mission . . . and it is put out business because they believe children deserve a mother and father, don't ask me what the consequences of same-sex marriage are. . . .
When our children are taught in schools that it's the same thing for Jimmy to grow up and marry Johnny as it is to marry Mary, and we the parents are bigots for teaching them otherwise, there is a core civil right that has just been abridged. . . .
Dr. Walter Fauntroy: I know whereof I speak – Let the People Vote!
Thank you for being here. That you lending your bodies to the millions of people from across this country who wanted to be here.
I was there when Lyndon Johnson signed a piece of paper saying let the people vote. This was not by accident. It was from people lending their bodies to the millions of people around the country who wanted to be here.
I know whereof I speak . . . As a member of the Congress, I stood in that building one year after I got elected, and watched the members of the House and the Senate respond to people of conscience all over this nation, and they passed my home rule bill, a home rule bill that said let the people vote through referendum. . . . I know whereof I speak.
Excuse me if I am kind of excited that each one of you decided to be here and stand for marriage.
I am determined to go all the way through. If it costs my life, I am determined, because I've got heaven in my view. If it means I have got to stand alone, if it means my friends be few, I am not worried about what people say. I've got heaven on my mind.