Ingredients: Flour 250 gr Manitoba; 00 250 gr flour, yeast 1 packet of master baker, extra virgin olive oil 100 grams, 240 grams milk, 3 eggs; 40 g sugar, salt 15 g; Put the flour in a large bowl, and the center of the ingredients (sugar dissolved in warm milk), including the salt you need to advance, however, dissolve in two tablespoons of warm water. At this point you can also combine the yeast and knead for a good quarter of an hour, until you get a paste of smooth consistency. Cover the dough with a cloth and let rise for at least an hour in a warm place, then take the leavened dough, knead again on a work surface and place in a greased and floured cake mold diameter and 20 cm high at least 15 cm. Let it rise again for at least an hour (the dough should double in volume) and then bake at 180 degrees for at least 45 minutes. If you discover that the dome of panettone darkens too much, cover with a sheet of aluminum foil up once cooked (but not open the oven during the first 30 minutes of cooking). When baked the cake to cool for you to do well and then wrap in plastic wrap waiting for the next day to cut it. I have made 3 days in advance. I've stuffed with: salami, leaf lettuce and mayonnaise, ham and Philadelphia, with tuna sauce, mayonnaise, pickles, bacon, rocket and mayonnaise. This recipe I found wandering around the various cooking blog, I've just recorded the provenance of which I do not remember, I apologize to the author know it's a nasty thing but I have little memory and I can not do nothing if not apologize! For the photos must again resort to this
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