Bread Machine Panettone

Name: Bread Machine Panettone
Prep time: 1 h 30 min
Cook time: 25 min
Total time: 1 h 55 min
Yield: 1 loaf
Cuisine: Europe, Italian
Ingredients: 2/3 cup water (70° to 80°); 1 large egg, room temperature; 1 teaspoon vanilla extract; 1/4 cup butter, softened; 3/4 teaspoon salt; 2-1/4 cups bread flour; 2 tablespoons sugar; 1 tablespoon nonfat dry milk powder; 1-1/2 teaspoons active dry yeast; 1/2 cup chopped mixed candied fruit; 1/2 cup golden raisins

Total Time Prep: 1-1/2 hours + rising Bake: 25 min.

Yield 1 loaf

Test Kitchen Approved

This bread machine panettone is easy to make. Every tender, moist slice is filled with candied fruit and raisins. —Josephine Bianchi, Bristol, New Hampshire

Ingredients

2/3 cup water (70° to 80°)
1 large egg, room temperature
1 teaspoon vanilla extract
1/4 cup butter, softened
3/4 teaspoon salt
2-1/4 cups bread flour
2 tablespoons sugar
1 tablespoon nonfat dry milk powder
1-1/2 teaspoons active dry yeast
1/2 cup chopped mixed candied fruit
1/2 cup golden raisins

Directions

In bread machine pan, place the first 9 ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
Just before dough cycle is completed, add candied fruit and raisins.
When dough cycle is completed, turn dough onto a lightly floured surface. Shape into a 9-in. round loaf; place in a greased 9-in. springform pan. Cover and let rise in a warm place until doubled, about 40 minutes.
Preheat oven to 350°; bake until golden brown, 25-30 minutes. Cool on a wire rack. Remove sides of pan; cut into 10 wedges.

Nutrition Facts

1 piece: 231 calories, 6g fat (3g saturated fat), 31mg cholesterol, 237mg sodium, 41g carbohydrate (15g sugars, 2g fiber), 5g protein.

The dough for this traditional panettone is conveniently made in a bread machine. Every tender, moist slice is filled with candied fruit and raisins.—Josephine Bianchi, Bristol, New Hampshire

Recipe Creator