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LOCATION: Recipes >> Breads Machine >> Panettone 01

Print this Recipe    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

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