Recipe: Italian Panettone Loaf (bread machine)

recipelink.com Chat Room Recipe Swap – 2000-12-09
From: Nancy,.SFO

Italian Panettone Loaf, Joan's
Recipe By : MORE BREAD MACHINE MAGIC, Linda Rehberg and Lois Conway
Serving Size : 8

1 Lb Loaf

3/8 cups to 1/2 c water
1 egg
1 tsp anise extract
1 tsp rum extract
2 tsp vanilla extract
1 tbsp unsalted butter
2 tbsp sugar
1/2 tsp salt
2 cups bread flour
2 tbsp nonfat dry milk powder
1 tsp anise seed
2 tsp active dry yeast
2 tbsp coarsely chopped pine nuts
2 tbsp golden raisins
2 tbsp candied citron
2 tbsp candied orange peel
2 tsp bread flour

Joan Stewart, Linda's supervisor, good naturedly agreed to test this bread time and time again until her Italian taste buds pronounced it close enough to the real thing to be acceptable. True panettone is much drier than this bread, a texture that is difficult to achieve in a bread machine. But pop a slice of this exquisite bread in your toaster and you'll sweeten your home with the fragrance of anise every morning. Bellissimo

1. 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.

2. 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 the dough forms a smooth, soft, pliable ball that is slightly tacky to the touch.

3. In a small bowel, toss together the nuts, raisins, candied fruits, and additional bread flour. Add to the bread pan at the beep.

4. 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