Panettone

This is my first Panettone and it's especially for my friends!
The recipe is adapted from Peter Reinhart's Artisan Breads Every Day.
The final fermentation took 12 hours which made me worry that the bread might taste sour. However, it didn't. The bread seems firm to touch but the crumb is delicate and tender. It is like bread in the sense of touch but cake in the sense of taste. The mini Panettone delight my Christmas morning!