Home Bread-Bakers v104.n054.15

Panettone-Italian Christmas Bread

Larry Klevans <lklevans22@comcast.net>
Tue, 07 Dec 2004 11:52:34 -0500

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, 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

Iuse 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.