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ABM recipe for Panettone

Larry Klevans <klev8502@eclipsetel.com>
Sun, 17 Nov 2002 19:44:39 -0500
v102.n054.17
Panettone

This is a bread machine recipe for traditional Italian fruit bread.  It 
comes from the DAK gourmet Gazette.  It works very well in the Breadman 
Ultimate Machine.

1 cup very warm water
5 Tablespoons of Sugar
5 Tablespoons of butter or margarine, softened or melted
3 Tablespoons non-fat dry milk
1/2 teaspoon salt
1/2 teaspoon vanilla
1/2 teaspoon almond extract
1 egg
3 cups of bread flour
1 package or 2-1/2 teaspoons  regular yeast
2 Tablespoons pine nuts
3 tablespoons dried or candied fruit
1/2 cup raisins soaked in rum or water and well drained

I use the 2.0 pound nut and fruit bread setting with a light crust.  Also I 
load the pine nuts into the dispensing tray and push the "Extra" button to 
have the nut dispenser open.  When the dispenser opens, about 8 minutes 
before the end of the kneading cycle, I add the candied fruit.  Three 
minutes later I add the raisins.

The bread comes out of the machine very soft and needs to cool on a rack 
for about 30 minutes.