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visit our site often. You can write us with problems.
Here is our Panettone recipe for a 1 lb, 1 1/2 lb and 2 lb loaves. It is
from our newest book, MORE BREAD MACHINE MAGIC. Linda and I hope you will
enjoy it.
Happy Holidays...
Lois Conway, co-author of MORE BREAD MACHINE MAGIC
* Exported from MasterCook *
Joan's Italian Panettone - 1 Lb Loaf
Recipe By : MORE BREAD MACHINE MAGIC, Linda Rehberg and Lois Conway
Serving Size : 8 Preparation Time :0:00
Categories : Bread Bakers Mailing List Bread Machine
Breads Holidays
Italian Low Fat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Lb Loaf:
3/8 C To 1/2 C Water
1 Egg
1 Tsp Anise Extract
1 Tsp Rum Extract
2 Tsp Vanilla Extract
1 Tbsp Unsalted Butter
2 Tbsp Sugar
1/2 Tsp Salt
2 C Bread Flour
2 Tbsp Nonfat Dry Milk Powder
1 Tsp Anise Seed
2 Tsp Active Dry Yeast
2 Tbsp Coarsely Chopped Pine Nuts
2 Tbsp Golden Raisins
2 Tbsp Candied Citron
2 Tbsp Candied Orange Peel
2 Tsp Bread Flour
Joan Stewart, Linda's supervisor, good naturedly agreed to test this bread
time and time again until her Italian
taste buds pronounced it close enough to the real thing to be acceptable.
True panettone is much drier than
this bread, a texture that is difficult to achieve in a bread machine. But
pop a slice of this exquisite bread in
your toaster and you'll sweeten your home with the fragrance of anise every
morning. Bellissimo
1. Place ingredients in bread pan, except nuts, raisins, citron, candied
orange peel, and additional
bread flour, using the least amount of liquid listed in the recipe.
Select LIGHT CRUST setting and
RAISIN/NUT cycle. Press START.
2. Observe the dough as it kneads. After 5 to 10 minutes, if it appears
dry and stiff or if your machine
sounds as if it's straining to knead it, add more liquid 1 tablespoon
at a time until the dough forms a
smooth, soft, pliable ball that is slightly tacky to the touch.
3. In a small bowel, toss together the nuts, raisins, candied fruits, and
additional bread flour. Add to
the bread pan at the beep.
4. After the baking cycle ends, remove bread from the pan, place on a cake
rack, and allow to cool
for 1 hour before slicing.
CRUST: Light
Bake Cycle: Raisin/nut
OPTIONAL BAKE CYCLES: Standard/Whole Wheat/Sweet Bread/Rapid Bake
From: MORE BREAD MACHINE MAGIC, (page 236) by Linda Rehberg and Lois
Conway, St. Martin's Griffin. ©
- - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 1582 0 23 0 0 0 0 0 0 0 0 0 4489 0 0 2430 0
* Exported from MasterCook *
Joan's Italian Panettone - 1 1/2 Lb Loaf
Recipe By : MORE BREAD MACHINE MAGIC, Linda Rehberg and Lois Conway
Serving Size : 14 Preparation Time :0:00
Categories : Bread Bakers Mailing List Bread Machine
Breads Holidays
Italian Low Fat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
7/8 C To 1 C Water
1 Egg
1 1/2 Tsp Anise Extract
1 1/2 Tsp Rum Extract
1 Tbsp Vanilla Extract
1 1/2 Tbsp Unsalted Butter
3 Tbsp Sugar
3/4 Ts Salt
3 C Bread Flour
3 Tbsp Nonfat Dry Milk Powder
1 1/2 Tsp Anise Seed
3 Tsp Active Dry Yeast
3 Tbsp Coarsely Chopped Pine Nuts
3 Tbsp Golden Raisins
3 Tbsp Candied Citron
3 Tbsp Candied Orange Peel
1 Tbsp Bread Flour
Joan Stewart, Linda's supervisor, good naturedly agreed to test this bread
time and time again until her Italian
taste buds pronounced it close enough to the real thing to be acceptable.
True panettone is much drier than
this bread, a texture that is difficult to achieve in a bread machine. But
pop a slice of this exquisite bread in
your toaster and you'll sweeten your home with the fragrance of anise every
morning. Bellissimo
1. Place ingredients in bread pan, except nuts, raisins, citron, candied
orange peel, and additional
bread flour, using the least amount of liquid listed in the recipe.
Select LIGHT CRUST setting and
RAISIN/NUT cycle. Press START.
2. Observe the dough as it kneads. After 5 to 10 minutes, if it appears
dry and stiff or if your machine
sounds as if it's straining to knead it, add more liquid 1 tablespoon
at a time until the dough forms a
smooth, soft, pliable ball that is slightly tacky to the touch.
3. In a small bowel, toss together the nuts, raisins, candied fruits, and
additional bread flour. Add to
the bread pan at the beep.
4. After the baking cycle ends, remove bread from the pan, place on a cake
rack, and allow to cool
for 1 hour before slicing.
CRUST: Light
Bake Cycle: Raisin/nut
OPTIONAL BAKE CYCLES: Standard/Whole Wheat/Sweet Bread/Rapid Bake
From: MORE BREAD MACHINE MAGIC, (page 236) by Linda Rehberg and Lois
Conway, St. Martin's Griffin. ©
- - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 1582 0 23 0 0 0 0 0 0 0 0 0 4489 0 0 2430 0
* Exported from MasterCook *
Joan's Italian Panettone - 2 Lb Loaf
Recipe By : MORE BREAD MACHINE MAGIC, Linda Rehberg and Lois Conway
Serving Size : 16 Preparation Time :0:00
Categories : Bread Bakers Mailing List Bread Machine
Breads Holidays
Italian Low Fat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Lb Loaf:
1 C To 1 1/8 C Water
2 Tsp Anise Extract
2 Tsp Rum Extract
4 Tsp Vanilla Extract
2 Tbsp Unsalted Butter
1/4 C Sugar
1 Tsp Salt
4 C Bread Flour
1/4 C Nonfat Dry Milk Powder
2 Tsp Anise Seed
4 Tsp Active Dry Yeast
1/4 C Coarsely Chopped Pine Nuts
1/4 C Golden Raisins
1/4 C Candied Citron
1/4 C Candied Orange Peel
4 Tsp Bread Flour
Joan Stewart, Linda's supervisor, good naturedly agreed to test this bread
time and time again until her Italian
taste buds pronounced it close enough to the real thing to be acceptable.
True panettone is much drier than
this bread, a texture that is difficult to achieve in a bread machine. But
pop a slice of this exquisite bread in
your toaster and you'll sweeten your home with the fragrance of anise every
morning. Bellissimo
1. Place ingredients in bread pan, except nuts, raisins, citron, candied
orange peel, and additional
bread flour, using the least amount of liquid listed in the recipe.
Select LIGHT CRUST setting and
RAISIN/NUT cycle. Press START.
2. Observe the dough as it kneads. After 5 to 10 minutes, if it appears
dry and stiff or if your machine
sounds as if it's straining to knead it, add more liquid 1 tablespoon
at a time until the dough forms a
smooth, soft, pliable ball that is slightly tacky to the touch.
3. In a small bowel, toss together the nuts, raisins, candied fruits, and
additional bread flour. Add to
the bread pan at the beep.
4. After the baking cycle ends, remove bread from the pan, place on a cake
rack, and allow to cool
for 1 hour before slicing.
CRUST: Light
Bake Cycle: Raisin/nut
OPTIONAL BAKE CYCLES: Standard/Whole Wheat/Sweet Bread/Rapid Bake
From: MORE BREAD MACHINE MAGIC, (page 236) by Linda Rehberg and Lois
Conway, St. Martin's Griffin. ©
- - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 1582 23 0 0 0 0 0 0 0 0 0 4489 0 0 1009 0