This bread is Wonderful!!!!! One of the best i ever baked. Simply one of the most scented of all, similar to that Crescia al Formaggio ( it´s salty but really one of the best scented ever!! ). and what can we say about texture from crust to crumb? Fluffy, golden colored, with those flavors of any kind of fruit we can add to the dough! As it have same sweet dough of Panettone, is always important to get a dough with unless 67 to 70% hydration level, just to adjust the liquid supply to the yeast. And for me is true and not less important the fact that we may bake this bread at lower temperatures for a long time, just we do with cakes! I baked a big one ( 600 g./ 21 Oz. ) at 160 Celsius for 55 minutes and it turns perfectly. We need to resist the tentation to slice it as soon as it comes out from the oven. The crust is still so fluffy and it needs to acquire a kind of resistence to knife during slicing time! Anyway...AMAZING!!!!! Thanks P.J.

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