Panettone Christmas Bread

READY IN: 2hrs 50mins
YIELD: 1 loaf




  • 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.