Save on Pinterest


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
  • Total Time
    Prep: 1-1/2 hours + rising Bake: 25 min. + cooling
  • Makes
    1 loaf (1-1/2 pounds, 10 slices)


  • 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


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

Recommended Video


Click stars to rate
Average Rating:
  • ssdk1957
    Dec 23, 2011

    No comment left