Traditional Panettone Recipe

Thu, 27 Aug 09

While there are variations of panettone found all over Italy, the classic version is from Milan. The Milanese take panettone seriously.  This version is created for bread machines. Be careful not to add the candied fruit with the other ingredients. Most machines have a timer for adding fruit to bread. I prefer to wait until the dough is mixed and add the candied mixed fruit. It needs more chopping than the raisin or citron.

Bread Machine Panettone

Ingredients

• 1 Tbs sugar
• 2/3 cup warm milk
• 1/4 cup butter
• 1 egg
• 1 tsp vanilla extract
• 2 cups bread flour
• 3/4 tsp salt
• 1 1/2 tsp bread machine yeast
• 1/4 cup candied mixed fruit
• 1/8 cup raisins
• 1/8 cup citron
• 1 tsp anise or fennel seed
• 1 Tbs lemon zest, grated

Directions

1. Place the first 8 ingredients into the pan of your bread machine in order listed.
2. Select the dough cycle.
3. Add the chopped fruit 15-20 minutes before the last kneading cycle ends.
4. When the nut or fruit signal sounds add the remaining fruit, lemon zest, and anise seed.
5. If you need to allow the dough to rise, place in a warm spot, covered with a cloth. Let rise for 1 - 1 1/2 hours, until double in size.
6. When the dough is done place the pan in a preheated oven and bake at 350F for 25-30 minutes. A skewer should come out clean when done.