BREAD MACHINE CANDIED SWEET BREAD
The dough for this traditional "Panettone" is conveniently made in a bread machine. Every tender, moist slice is filled with candied fruit and raisins.-Josephine Bianchi, Bristol, New Hampshire
Provided by Taste of Home
Categories Snacks
Time 1h55m
Yield 1 loaf.
Number Of Ingredients 11
Steps:
- In bread machine pan, place the first nine ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., Just before dough cycle is completed, add candied fruit and raisins. , When dough cycle is completed, turn dough onto a lightly floured surface. Shape into a 9-in. round loaf; place in a greased 9-in. springform pan. Cover and let rise in a warm place until doubled, about 40 minutes. , Preheat oven to 350°; bake until golden brown, 25-30 minutes. Cool on a wire rack. Remove sides of pan; cut into wedges.
Nutrition Facts : Calories 231 calories, Fat 6g fat (3g saturated fat), Cholesterol 31mg cholesterol, Sodium 237mg sodium, Carbohydrate 41g carbohydrate (15g sugars, Fiber 2g fiber), Protein 5g protein.
PANETTONE I
This traditional Italian Christmas bread is suited for dessert, afternoon tea or breakfast. Enjoy!
Provided by Lacey Lynn
Categories Bread Yeast Bread Recipes
Time 2h40m
Yield 12
Number Of Ingredients 13
Steps:
- In a medium bowl, combine yeast, water and sugar. Cover and let stand 10 minutes, or until foamy. Add eggs, yogurt, vanilla, lemon zest, and salt. Mix well. Stir in flour 1/2 cup at a time until dough forms into a manageable ball. Turn out onto a lightly floured surface and knead for 5 to 10 minutes, adding flour as necessary, until dough is soft and pliable, but not sticky. (May need up to 5 cups flour.) Place dough in a large, lightly pan-sprayed bowl, cover, and let rise in a warm place until doubled, about 1 hour.
- Preheat oven to 350 degrees F (175 degrees C) and spray a round 8-inch cake pan with non-stick spray. In a small bowl, toss dried fruit with confectioners' sugar. Punch down dough in bowl, transfer to floured surface, and knead in the fruit.
- Form dough into a ball, place in prepared cake pan, cover loosely with dish towel, and let rise 30 minutes. (Loaf will rise above the pan sides.) Brush with melted butter, if desired. Bake for 45 minutes, or until loaf is golden brown and a toothpick inserted in the center comes out clean. Makes 10 wedges.
Nutrition Facts : Calories 210.4 calories, Carbohydrate 40.7 g, Cholesterol 33.7 mg, Fat 2.3 g, Fiber 1.4 g, Protein 6.3 g, SaturatedFat 1 g, Sodium 76.4 mg, Sugar 7.5 g
PANETTONE II
This is an Italian Christmas bread. This recipe is only suitable for the bread machine. I have tried it many times successfully, you will love it.
Provided by Sandra Chan
Categories Bread Yeast Bread Recipes
Time 3h5m
Yield 10
Number Of Ingredients 10
Steps:
- Place all of the ingredients except for the mixed fruit into the pan of your bread machine in order directed by manufacturer. Select Sweet or Basic/White bread cycle, and use the Medium or Light crust color. Do not use the delay cycles. Add the fruit 5 to 10 minutes before the last kneading cycle ends, or when the raisin or nut signal starts.
Nutrition Facts : Calories 93.1 calories, Carbohydrate 8.7 g, Cholesterol 49.7 mg, Fat 5.7 g, Fiber 0.2 g, Protein 2.3 g, SaturatedFat 3.2 g, Sodium 405.3 mg, Sugar 3.4 g
STEVE'S PANETTONE FOR BREAD MACHINE
This is an excellent Panettone made easier by using your bread machine.It will taste much better if you can find the separate containers of candied peel than if you use the mixed peel made for fruit cake. The oils in mixed peel seems to get old quickly and give a bit of a biter less fresh taste. Here in NY at holiday time the individual candied peel under the Paradise brand are easy to find in most supermarkets.
Provided by Steve P.
Categories Yeast Breads
Time 4h20m
Yield 1 loaf, 8-10 serving(s)
Number Of Ingredients 10
Steps:
- ** I prefer to mix my own from separate containers of candied cherries, citron, lemon and orange peel rather than use the premixed peel sold for friut cake as the individual fruit flavors remain more distinct this way.
- Add ingredients in bread machine pan in the order recommended by the manufacturer select white bread or sweet bread and push start; dough will look wet but that is normal for this bread, don't be tempted to add more flour.
- Note: I have found that candied fruit and nuts are rather resilient and don't break up easily.
- So I find little difference if the fruit and nuts are added at the beginning instead of waiting for the additives beep of the machine.
- You can wait if you wish but I tend in this recipe to throw it in with the rest of the ingredients.
- I like my bread less dense so the bread so that the flavor of the bread comes through and I can spread some butter on it.
- If you prefer a more dense fruity bread you can increase the fruit to a full cup.
PANETTONE CHRISTMAS BREAD FOR THE BREAD MACHINE
Make and share this Panettone Christmas Bread for the Bread Machine recipe from Food.com.
Provided by southern chef in lo
Categories Yeast Breads
Time 3h5m
Yield 1 1/2 pound loaf
Number Of Ingredients 10
Steps:
- Add all ingredients in order giving except the fruit.
- Add fruit in on the "add in" beep on "sweet bread" setting on "light crust".
PANETTONE (BREAD MACHINE)
(This recipe is from "The best bread machine cookbook ever") This Christmas bread from Milan is now available around the world, packed in domed boxes by huge Italian bakeries. The panettone from your own bread machine, though, will be softer, fruitier, and more buttery. Cut into wedges or thick slices for Christmas morning, or slice thinnier for a New Year's Day dessert buffet. Panettone can be turned into fine French toast that is sweet enough to forgo maple syrup.
Provided by petra.koerner
Categories Breads
Time 3h10m
Yield 1 1/2 loaf
Number Of Ingredients 11
Steps:
- Add all ingredients except the raisins in the order suggested by your bread machine manual and process on the basic cycle according to the manufacturer's directions.
- At the beeper (or at the end of the first kneeding in the Panasonic or National), add the raisins.
- For the candied orange zest use 4 medium sized oranges, 1 1/3 cup water and 1 1/3 cup sugar. Remove all the orange-colored skin (zest) from orange, finaly chop or dice the zest.
- In a small saucepan, combine water and sugar. Bring to boil over medium heat, swirling the pan until the sugar dissolves and the liquid is clear.
- Add the zest and boil for 5 minutes. Let the candied zest cool in the syrup and refrigeratein covered jar for up to 3 weeks. Before using , drain the zest, reserving syrup, which is called for in some recipes and is delicious over fruit and ice cream.
Nutrition Facts : Calories 1611.6, Fat 45.6, SaturatedFat 23.9, Cholesterol 615.1, Sodium 1886.4, Carbohydrate 261.6, Fiber 11.1, Sugar 63.2, Protein 40.4
PANETTONE CHRISTMAS BREAD
Based on a bread machine recipe from the AllRecipes site. Bake it in a standard loaf pan. Allow it to rise fully; it will come up above the pan quite a bit. You may substitute some bread flour if desired. For the fruit, I like dried fruit, but traditional recipes call for candied fruit. I make it at least 1 week before Christmas to have on hand for tea-time snacks or breakfast. We love to use it for French toast on Christmas morning, dipped in eggnog, fried in butter, and served with maple syrup and bacon.
Provided by cathyfood
Categories Yeast Breads
Time 2h50m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 11
Steps:
- Combine warm water, milk, sugar and yeast in bowl of stand mixer. Let stand until yeast begins to bubble, about 5 minutes.
- Add 1 ½ cup flour, salt, butter, oil and vanilla. Beat with paddle attachment until smooth.
- Add eggs and remaining flour, beat until smooth.
- Add fruit, beat until combined. Dough will be quite soft. Beat with paddle attachment until dough is smooth and elastic - about 5 minutes.
- Remove paddle and bowl from mixer. Leave paddle in bowl and spray top of dough with vegetable oil spray; cover with plastic wrap. Allow to rise in a warm place until double in bulk, about 45 minutes.
- Meanwhile, prepare baking pan by greasing with butter or spray, and line with buttered parchment paper. Allow paper to make a 2" collar above edge of pan.
- When dough has risen, place bowl and paddle back onto mixer. Beat with mixer for 1 minute to punch down and redistribute yeast. Using a silicone spatula sprayed with non-stick spray, turn dough into prepared pan. Smooth top with wet spatula.
- Cover loosely with oiled plastic wrap. Allow to rise for about an hour in a warm place until doubled, and the dough retains the imprint of your fingertip when lightly pressed.
- One half hour after setting loaf to rise, preheat oven to 375 degrees F.
- Bake fully risen loaf in center of oven for 30 to 50 minutes, until dark golden brown and temperature in center of loaf is 200 degrees F when checked with an instant-read probe thermometer.
- Turn out of pan right away, and cool on a rack. Remove paper while loaf is still quite warm so it will come off smoothly.
- Can be sliced and served as-is, toasted for breakfast, or used in bread pudding or French toast.
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