Recipe: Panettone (using candied pineapple, bread machine, Fleishmann's Yeast recipe)

PANETTONE

"This version of an Italian Christmas favorite features dried or candied pineapple and citron in place of the traditional raisins and candied fruit peel. Dress up the loaf with the Glaze recipe (see recipe below) and additional chopped candied citron."



FOR A 1 POUND LOAF:*
2/3 cup milk
1 large egg
1 tablespoon butter or margarine, cut-up
3/4 teaspoon salt
2 cups bread flour
1/4 cup coarsely chopped dried or candied pineapple
1/4 cup chopped candied citron, drained of syrup
1 teaspoon anise seed, crushed
1 1/2 teaspoons Fleischmann's Bread Machine Yeast

FOR A 1 1/2 POUND LOAF:
3/4 cup plus 2 tablespoons milk
1 large egg
2 tablespoons butter or margarine, cut-up
1 teaspoon salt
3 cups bread flour
1/3 cup coarsely chopped dried or candied pineapple
1/3 cup chopped candied citron, drained of syrup
1 1/2 teaspoons anise seed, crushed
2 teaspoons Fleischmann's Bread Machine Yeast

FOR FINISHING:
Powdered Sugar Glaze (recipe follows)
Additional chopped candied citron (for decorating)

Add ingredients to machine pan in the order suggested by manufacturer, adding pineapple and citron with the flour.

Recommended cycle: Basic/white bread cycle; light or medium/normal color setting.

Top cooled bread with Powdered Sugar Glaze and decorate with candied citron.

POWDERED SUGAR GLAZE:
Combine 1/2 cup sifted powdered sugar, 1/4 teaspoon vanilla, and enough milk (2 to 3 teaspoons) to make glaze of drizzling consistency.

*Use the 1-pound recipe if your machine pan holds 10 cups or less of water.

Makes 1 loaf
Source: Fleishmann's Yeast