Publisher Photo
Publisher Photo
The dough for this traditional "Panettone" is conveniently made in a bread machine. Every tender, moist slice is filled with candied fruit and raisins.—Josephine Bianchi, Bristol, New Hampshire
MAKES:
10 servings
TOTAL TIME:
Prep: 1-1/2 hours + rising Bake: 25 min. + cooling
MAKES:
10 servings
TOTAL TIME:
Prep: 1-1/2 hours + rising Bake: 25 min. + cooling

Ingredients

  • 2/3 cup water (70° to 80°)
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/4 cup butter, softened
  • 3/4 teaspoon salt
  • 2-1/4 cups bread flour
  • 2 tablespoons sugar
  • 1 tablespoon nonfat dry milk powder
  • 1-1/2 teaspoons active dry yeast
  • 1/2 cup chopped mixed candied fruit
  • 1/2 cup golden raisins

Directions

In bread machine pan, place the first nine ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
Just before the final kneading (your machine may audibly signal this), add the candied fruit and raisins.
When cycle is completed, turn dough onto a lightly floured surface. Shape into a 9-in. round loaf; place in a greased 9-in. springform pan. Cover and let rise until doubled, about 40 minutes.
Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack. Remove sides of pan; cut into wedges. Yield: 1 loaf (1-1/2 pounds, 10 slices).
Originally published as Panettone in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p66

Nutritional Facts

1 slice: 210 calories, 5g fat (3g saturated fat), 33mg cholesterol, 233mg sodium, 39g carbohydrate (16g sugars, 2g fiber), 5g protein.

  • 2/3 cup water (70° to 80°)
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/4 cup butter, softened
  • 3/4 teaspoon salt
  • 2-1/4 cups bread flour
  • 2 tablespoons sugar
  • 1 tablespoon nonfat dry milk powder
  • 1-1/2 teaspoons active dry yeast
  • 1/2 cup chopped mixed candied fruit
  • 1/2 cup golden raisins
  1. In bread machine pan, place the first nine ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
  2. Just before the final kneading (your machine may audibly signal this), add the candied fruit and raisins.
  3. When cycle is completed, turn dough onto a lightly floured surface. Shape into a 9-in. round loaf; place in a greased 9-in. springform pan. Cover and let rise until doubled, about 40 minutes.
  4. Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack. Remove sides of pan; cut into wedges. Yield: 1 loaf (1-1/2 pounds, 10 slices).
Originally published as Panettone in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p66

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