Panettone

Photo: flickr user c h e e s e roc

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

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.

Remove baked bread from pan and cool on wire rack.