Breads Machine: Panettone 01 by Recipe Cottage

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	Panettone 01

		Italian Panettone (good for Xmas) 1 Pound 1 1/2 Pd 2 Pound (small) (medium) (large) water 3/8-1/2 c 7/8-1 c 1-1 1/8 c eggs 1 1 2 anise extract 1 tsp 1 1/2 tsp 2 tsp rum extract 1 tsp 1 1/2 tsp 2 tsp vanilla extract 2 tsp 1 Tbsp 4 tsp unsalted butter 1 Tbsp 1 1/2 T 2 Tbsp sugar 2 Tbsp 3 Tbsp 1/4 cup salt 1/2 tsp 3/4 tsp 1 teaspoon bread flour 2 cups 3 cups 4 cups nonfat dry milk powder 2 Tbsp 3 Tbsp 1/4 cup anise seeds 1 tsp 1 1/2 tsp 2 teaspoons yeast 2 tsp 3 tsp 4 teaspoons coarsely chopped pine nuts 2 Tbsp 3 Tbsp 1/4 cup golden raisins 2 Tbsp 3 Tbsp 1/4 cup candied citron 2 Tbsp 3 Tbsp 1/4 cup candied orange peel 2 Tbsp 3 Tbsp 1/4 cup bread flour 2 tsp 1 tsp 4 tsp Place ingredients in bread pan, except nuts, raisins, citron, candied orange peel, and additional bread flour, using the least amount of liquid listed in the recipe. Select LIGHT CRUST setting and RAISIN/NUT cycle. Press START. Observe the dough as it kneads. After 5 to 10 min., if it appears dry and stiff or if your machine sounds as if it's straining to knead it, add more liquid 1 tablespoon at a time until the dough forms a smooth, soft, pliable ball that is slightly tacky to the touch. In a small bowel, toss together the nuts, raisins, candied fruits, and additional bread flour. Add to the bread pan at the beep. After the baking cycle ends, remove bread from the pan, place on a cake rack, and allow to cool for 1 hour before slicing. CRUST: Light Bake Cycle: Raisin/nut OPTIONAL BAKE CYCLES: Standard/Whole Wheat/Sweet Bread/Rapid Bake