Hi! Sorry to say that my panettone also came out dry. I used gold yeast, and did the window pane test to make sure the dough was properly kneaded. I also made the recipe I learned in a class at King Arthur (which by the way was wonderful as all the classes are), and it came out perfect. The ingredients are different, but I feel both recipes would work. Also, does the loaf have to be turned upside down to cool? The loaf from the class recipe did sink a little so when I made the online recipe, I did turn it upside down, and it was perfect. Thanks for making me a better baker. 🥧🧁🍰🍩🍪🥨🥖🍞🥯

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