Panettone, 1.5 lb.
This recipe originated in Italy where it is still a favorite holiday fruit bread.
4½ fl ounces (½ cup + 1 tablespoon) water, 80°F
2 eggs, large
½ teaspoon vanilla extract
¼ cup butter or margarine
3 cups bread flour
¼ cup sugar
½ teaspoon salt
1¾ teaspoons active dry yeast
1½ teaspoons bread machine yeast
½ cup raisins
½ cup mixed fruit and peel
2 tablespoons slivered almonds
2 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.
- West Bend Admin