Prep 10 mins
Cook 3 hrs
(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.
- 2 teaspoons active dry yeast
- 2 3⁄4 cups bread flour
- 2 tablespoons bread flour
- 1 teaspoon salt
- 1⁄4 cup candied orange zest (or make your own, recipe bellow) or 1⁄4 cup candied lemon zest (or make your own, recipe bellow)
- 1⁄4 cup sugar
- 4 tablespoons butter
- 2 eggs
- 2 egg yolks
- 1⁄2 cup water
- 1⁄2 cup raisins
- 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.