Panettone
By: Anonymous
Published: Friday, December 4, 2009 - 6:24pm

Ingredients




2/3 cup Water, warm
2 tablespoons Butter or margarine, cut up
1 cup lrg Egg - scant ¼
2 1/4 cups Bread flour
1 tablespoon Powdered dry milk
1 teaspoon Salt
1 teaspoon Sugar
3/4 teaspoon Anise seed
1/2 teaspoon Lemon peel*, freshly grated
1/2 teaspoon Orange peel*, freshly grated
1 1/2 teaspoons Fleischmann's bread machine yeast
1/2 cup Red & green candied cherries
 cup Sun*maid raisins or currants
1/4 cup Almonds, slivered
1 cup Water, warm
3 tablespoons Butter or margarine, cut up
1 cup lrg Egg - scant ¼
3 1/4 cups Bread flour
2 tablespoons Powdered dry milk
1 1/2 teaspoons Salt
2 teaspoons Sugar
1 teaspoon Anise seed
3/4 teaspoon Lemon peel*, freshly grated
3/4 teaspoon Orange peel*, freshly grated
2 1/4 teaspoons Fleischmann's bread machine yeast
3/4 cup Red & green candied cherries whole
1/2 cup Sun*maid raisins or currants
 cup Almonds, slivered
1 dried peel may be substituted

Preparation

1 Measure carefully, adding ingredients in bread machine pan in the order recommended by the manufacturer - except cherries, raisins or currants and almonds. Select Sweet or Basic/White cycle. Use Light or Medium crust color. Add red and green candied cherries, raisins or currants, and almonds at the raisin/nut cycle or 5 minutes before last kneading cycle ends. The dough becomes VERY SOFT and WET in appearance at this point! DO NOT add flour, as the bread will become tough. 2 Remove baked bread from pan and cool on wire rack.