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Panettone, 2 lb.
This recipe originated in Italy where it is still a favorite holiday fruit bread.
8 fl ounces (1 cup) water, 80°F
2 eggs, large
¾ teaspoon vanilla extract
3 tablespoons butter or margarine
4 cups bread flour
3 tablespoons sugar
1½ teaspoons salt
2¼ teaspoons active dry yeast
2 teaspoons bread machine yeast
½ cup raisins
¾ cup mixed fruit and peel
3 tablespoons slivered almonds
2½ tablespoons grated lemon peel
- Add liquid ingredients and butter to bread pan.
- Add all dry ingredients, except yeast, to bread pan. Tap pan to settle dry ingredients and then level, pushing some of them into the corners. Lock pan into bread maker.
- Make an indentation in center of dry ingredients fill with yeast.
- Select desired setting. Program timer, if necessary. Turn bread maker on. When bread is done, turn breadmaker off and, using oven mitts, unlock and remove the bread pan. Shake bread out of pan and cool on rack before slicing.