I submit this every December.
[[ Editor's note: Thanks to Larry for submitting this again. The
copy in the recipe archive (b4q01.txt, not the digest archive) had
some serious errors - missing the sugar and 3/4 of the water. It has
been fixed. ]]
Panettone #13
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 C Water -- Very Warm
5 Tbsp Butter -- Melted Or Softened
5 Tbsp Sugar
3 Tbsp Nonfat Dry Milk
1/2 Tsp Salt
1/2 Tsp Vanilla
1/2 Tsp Almond Extract
1 Egg
3 C Bread Flour
2 1/4 Tsp Yeast -- (one package)
2 Tbsp Pine Nuts
3 Tbsp Candied Fruit -- Or Dried Fruit
1/2 C Raisins -- Soaked In Rum Or Water and Well Drained
This is the recipe that I have used for years to make Italian
Christmas bread. It is wonderful.
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.
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