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.
Larry from Maryland