By 1Steve on December 18, 2004
Photo by luvmybge
Photo by luvmybge
"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."
Serving Size: 1 (84 g)
Servings Per Recipe: 8
"This recipe is awesome! I add 1 Tablespoon grated orange peel, candied orange peel, dark and golden raisins, toasted pine nuts, 1 teaspoon vanilla and 1 teaspoon orange extract. The flavors of these additions is extraordinary. Thanks for this bread machine recipe. It makes fabulous French toast."
"This is wonderful! I literally threw this into the bread maker, hoping for the best but not expecting it to be as good as it was. I followed catwhispers recommendation and substituted some oil for butter, with a wonderful buttery flavour as a result. I did not have any candied fruit but figured that I often buy the plain panettone anyway so went for it without. I found the texture a little heavier than a bought one but overall it really had the kind of flavour and 'dryness' that I love. Thank you so much for taking the time to write this recipe Steve I am really pleased to be adding this to my growing collection of bread maker recipes!"
"Hmmmmm......the first time I made this one as directed I had a few "glitches." The second time I made it I used the fruit and nut setting on my machine and that turned out much better. (I have a Breadman Ultimate.) Makes a huge loaf and does need a little extra time to finish baking in the middle IMO. I followed Steve's directives and purchased candied citron, orange and lemon separately and that was good advice. I threw in some dried cranberries for color and used lemon extract instead of almond as that's what I had. This is a pretty solid rendition of panettone. If you're looking for the real thing buy it but if you don't mind a close substitute, make this!"
"This was absolutely wonderful. The only change I made was to use 3 tablespoons butter and 3 tablespoons oil instead of all oil, since panettone should be traditionally buttery, but the oil probably gives it some of its good texture. Even though I am an almond fanatic, I think this smaller amount of extract works, perhaps because I added the butter. The flavor was nice and subtle, and all blended well together. Thanks for a great recipe."
"Metric list of ingredients is awful! How 709 gm of flour combined with 177 gm of water and 80 gm of oil supposed to produce WET dough? My breadmaker chocked 10 min into the mix cycle.<br/>Very disappointed, from the bread pan straight into garbage can."
"Horrid, nearly burned my bread machine up. the wet batter overflowed the pan at some point after I last checked. When I smelled the smoke I checked the machine again and it only had 16 minutes left and I turned it off and unplugged it. After removing the pan to see what all had happened I found dough stuck to the sides of the pan and black also the whole center of the loaf was a giant hole. I will not be trying this again. Very disappointing"
"This recipe turned out beautifully. I made it in my Kitchenaid, letting it rest for about an hour and a half before putting it in the bread pan to rest an additional hour. I baked it at 375 for 30-40 minutes and it looked and smelled great. The only changes I made were to add about a teaspoon of lemon zest (I would add more next time) and I also doubled the almond extract, though I couldn't really taste it. I also used the full cup of fruit and I am glad I did. The bread has an excellent texture, very soft. As another reviewer stated, it doesn't have a lot of flavour, however, so I would use butter instead of oil, increase the sugar, and add some spices such as cinnamon and nutmeg next time. I look forward to making this again!"
"I am currently baking my fourth loaf using this recipe. That says something in and of itself. Although to me it tastes nothing like store-bought panettone it is a good base sweet bread recipe. As others have offered, it is a wet recipe, especially if you've soaked the dried fruit. To compensate for this, I've added a bit more flour. Without some tweaking, the bread is actually pretty boring. Hence, I've tried a few different things to liven it up a little. I've doubled the dried fruits, added assorted spices that I like, cardamom, cinnamon, etc. The end result is more akin to the pannettone that I've eaten in Italy or the traditional Easter bread of Poland and Eastern Europe in general. Put on your creative chef's cap and get to it. Do not expect the traditional Italian Pannetone without said cap on..."
"This was fantastic! I added more fruit as Steve suggested for a denser more fruity bread. I used a combination of candied citrus, dried apricots, dried cranberries and dried cherries. This recipe is a Christmas keeper. Thanks so much Steve."
"After trying a number of bread machine panettone recipes, I was very glad to find this one. It was excellent and became my keeper. I also will substitute all or some of the oil for butter as another reviewer has mentioned."
"I am new to bread machines and this was my first cake. I replacd the water with milk and half the oil with butter. The panettone was just great. The texture is very good and so is the taste. I shall opt for a lighter crust next time, as it seems a little too dark on medium, but that may be just in my machine. Thank you for an easy and doable recipe."
"Made this yesterday. It turned out great, the whole family loved it. I used butter instead of oil, citron, pineapple & candied cherries. Thank you for the recipe."
"Great recipe! Tall and light. I used 1 tsp of almond extract as suggested by other reviewers. Very tasty. I used 1 tablespoon of yeast which I think is about one package. This one is a keeper."
"Came out satisfactory, looks attractive, easy to make, but lacked flavor. Would not make again."
"I keep making this fabulous bread because as soon as we near the end of a loaf, my husband says, "Please be sure and make more of this bread before we run out!" Excellent toasted for breakfast, it is flavorful but not overpowering, with a nice moist texture. The only changes I make to the recipe are increasing the candied fruit to 3/4 cup and the almond extract to 1 tsp. Thank you Steve for a GREAT addition to my bread recipe collection."
"This was a big hit on our Christmas table! I used candied lemon peel, dried apricots, dried cranberries, raisins and dried cherries but omitted the almonds, so added 1/2 tsp more almond extract. So good and so easy. Thanks for this wonderful recipe."
"Wow - this was delicious! My first try worked very well. It did appear quite wet during mixing phase, but I ignored that as suggested and it rose into a lovely high bread with a light yet moist texture. I made mine with a half a cup of raisins(soaked briefly in hot water to make them juicy) and about 1/2 the grated rinds each from a lemon and a orange. I used the fresh rinds because I am a student on a budget and it is a bit hard to find candied fruits where I live. I also threw in a little cardamom(3/4 tsp)to try and give it some depth since I don't have almond essence. I have a feeling this recipe is going to be a regular at our house. Thanks!!"
"Excellent, I did not know how much yeast was in a package, so I guesed I tbsp. The next time I will try 1-1-2 tsp!"
"Thanks for a great bread recipe!I have made this twice now,we love it.Linda"