Panettone, a traditional Italian fruit bread using a bread machine
1 cup very warm water
5 Tablespoon 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
2 1/2 teaspoons regular yeast
2 Tablespoon pine nuts
3 Tablespoon dried or candied fruit
1/2 cup raisins soaked in rum or water, and well drained.
Use the 2.0 pound "nut and fruit" bread setting with a light crust.
Load the pine nuts into the dispensing ray 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, add the candied
fruit. Three minutes later add the rasins.
The bread comes out of the machine very soft and needs to cool on a
rack for 30 minutes.
Larry Klevans