This is the recipe that I have used for years to make Italian Christmas
bread. It is wonderful.
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 c water, very warm
5 Tbsp Sugar
5 Tbsp butter, or margarine, softened or melted
3 Tbsp non-fat dry milk
1/2 tsp salt
1/2 tsp vanilla
1/2 tsp almond extract
1 egg
3 c bread flour
2 1/2 teaspoons yeast, regular (or 1 package)
2 Tbsp pine nuts
3 Tbsp dried or candied fruit
1/2 c 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.
Larry from Maryland