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Italian Panettone is a traditional, rich Christmas bread originating in Milan.

Italian Panettone in Bread Machine

Ingredients:
1 to 1-1/2 cups Water
2 Eggs
2 tsp Anise Extract
2 tsp Rum Extract
4 tsp Vanilla Extract
2 Tbsp. Unsalted Butter
1/4 cup Sugar
1 tsp Salt
4 cups Bread Flour
1/4 cup Nonfat Dry Milk Powder
2 tsp Anise Seeds
2 tsp SAF® Perfect Rise Yeast
1/4 cup Coarsely Chopped Pine Nuts
1/4 cup Golden Raisins
1/4 cup Candied Citron
1/4 cup Candied Orange Peel
4 tsp Bread Flour

Directions:
Makes: 2 lb. loaf

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 Dough cycle or Raisin/Nut cycle. Press Start.

Observe the dough as it kneads. After 5 to 10 minutes, 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 dough forms a smooth, soft, pliable ball that is slightly tacky to the touch.

In a small bowl, 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 pan, place on cake rack, and allow to cool 1 hour before slicing.

Once the loaf has cooled, frost the top with an icing made of 1/2 cup confectioners’sugar, 1 to 2 teaspoons milk, and 1/4 teaspoon vanilla or rum extract.

Source: © 2008 SAF Perfect Rise Yeast. All Rights Reserved. This bread machine version is from the book “Bread Machine Magic” (Lois Conway & Linda Rehberg).