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Panettone
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(Pronounced pah-neh-toh-nee) An Italian bread - anise, candied fruit and raisins are a delicious flavor blend in this sweet bread. Flavor improves when stored tightly wrapped.
INGREDIENTS
This recipe makes 2 round loaves
| Water | 1/2 cup | ||
| Milk | 1/2 cup | ||
| Butter | 1/4 cup | ||
| Vanilla | 3/4 tsp | ||
| Egg | 2 | ||
| Bread Flour | 4+1/4 cup | ||
| Salt | 1 tsp | ||
| Sugar | 1/2 cup | ||
| Anise seeds | 1+1/2 tsp | ||
| Active Dry Yeast | 4+1/2 tsp | ||
| Raisins | 1/2 cup | ||
| Chopped nuts | 1/2 cup | ||
| Chopped candied fruit | 1/3 cup | ||
Wash |
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| Egg, slightly beaten | 1 | ||
| Water | 1 TBSP | ||
DIRECTIONS
In large mixer bowl, combine 1+3/4 cups flour, yeast, sugar, anise seed and salt; mix well. In saucepan, heat milk, water and butter until very warm (120-130°F, butter does not need to melt). Add to flour mixture. Add vanilla and eggs. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in raisins, nuts, candied fruit and enough of the remaining flour to make a soft dough. Knead on flour surface, 5 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place until ripe, about 1 hour.
Punch down dough. Divide into 2 parts. Onlightly floured surface, shape each half into a round loaf. Place on greased large cookie sheet. Cover; let rise in warm place until double, 30-45 minutes. Combine egg and water to make wash. Brush loaves. Bake at 375°F for 30-35 minutes until golden brown. Remove from cookie sheet; cool.
*You can substitute Instant (fast-rising) in place of Active Dry Yeast in your recipes. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Use equal amounts when baking using traditional methods. When using the Bread Machine, use 1/2 tsp Instant Yeast OR 3/4 tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information on baking.