BREAD MACHINE CANDIED SWEET BREAD
The dough for this traditional "Panettone" is conveniently made in a bread machine. Every tender, moist slice is filled with candied fruit and raisins.-Josephine Bianchi, Bristol, New Hampshire
Provided by Taste of Home
Categories Snacks
Time 1h55m
Yield 1 loaf.
Number Of Ingredients 11
Steps:
- In bread machine pan, place the first nine ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., Just before dough cycle is completed, add candied fruit and raisins. , When dough cycle is completed, turn dough onto a lightly floured surface. Shape into a 9-in. round loaf; place in a greased 9-in. springform pan. Cover and let rise in a warm place until doubled, about 40 minutes. , Preheat oven to 350°; bake until golden brown, 25-30 minutes. Cool on a wire rack. Remove sides of pan; cut into wedges.
Nutrition Facts : Calories 231 calories, Fat 6g fat (3g saturated fat), Cholesterol 31mg cholesterol, Sodium 237mg sodium, Carbohydrate 41g carbohydrate (15g sugars, Fiber 2g fiber), Protein 5g protein.
PANETTONE II
This is an Italian Christmas bread. This recipe is only suitable for the bread machine. I have tried it many times successfully, you will love it.
Provided by Sandra Chan
Categories Bread Yeast Bread Recipes
Time 3h5m
Yield 10
Number Of Ingredients 10
Steps:
- Place all of the ingredients except for the mixed fruit into the pan of your bread machine in order directed by manufacturer. Select Sweet or Basic/White bread cycle, and use the Medium or Light crust color. Do not use the delay cycles. Add the fruit 5 to 10 minutes before the last kneading cycle ends, or when the raisin or nut signal starts.
Nutrition Facts : Calories 93.1 calories, Carbohydrate 8.7 g, Cholesterol 49.7 mg, Fat 5.7 g, Fiber 0.2 g, Protein 2.3 g, SaturatedFat 3.2 g, Sodium 405.3 mg, Sugar 3.4 g
STEVE'S PANETTONE FOR BREAD MACHINE
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.
Provided by Steve P.
Categories Yeast Breads
Time 4h20m
Yield 1 loaf, 8-10 serving(s)
Number Of Ingredients 10
Steps:
- ** I prefer to mix my own from separate containers of candied cherries, citron, lemon and orange peel rather than use the premixed peel sold for friut cake as the individual fruit flavors remain more distinct this way.
- Add ingredients in bread machine pan in the order recommended by the manufacturer select white bread or sweet bread and push start; dough will look wet but that is normal for this bread, don't be tempted to add more flour.
- Note: I have found that candied fruit and nuts are rather resilient and don't break up easily.
- So I find little difference if the fruit and nuts are added at the beginning instead of waiting for the additives beep of the machine.
- You can wait if you wish but I tend in this recipe to throw it in with the rest of the ingredients.
- I like my bread less dense so the bread so that the flavor of the bread comes through and I can spread some butter on it.
- If you prefer a more dense fruity bread you can increase the fruit to a full cup.
PANETTONE CHRISTMAS BREAD FOR THE BREAD MACHINE
Make and share this Panettone Christmas Bread for the Bread Machine recipe from Food.com.
Provided by southern chef in lo
Categories Yeast Breads
Time 3h5m
Yield 1 1/2 pound loaf
Number Of Ingredients 10
Steps:
- Add all ingredients in order giving except the fruit.
- Add fruit in on the "add in" beep on "sweet bread" setting on "light crust".
More about "panettone for bread machine recipes"
OVERNIGHT PANETTONE RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.2/5 (150)Total Time 13 hrs 20 minsServings 1Calories 200 per serving
- To make the starter: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
- Combine the starter ingredients in a medium-sized mixing bowl, cover, and allow them to rest overnight (8 to 12 hours)., To make the dough: Combine all of the dough ingredients except the fruit and zest, and mix and knead them together — by hand, mixer or bread machine — until you've made a soft, smooth dough., Allow the dough to rise, covered, for 1 to 1 1/2 hours, or until it's puffy (though not necessarily doubled in bulk)., Gently deflate the dough, and knead in the fruits and zest., Shape the dough into a ball and place it in a panettone pan or other straight-sided, tall 1 1/2- to 2-quart pan.
- Cover the pan and let the dough rise until it's just crested over the rim of the pan, about 1 hour., Bake the bread in a preheated 400°F oven for 10 minutes; reduce the oven heat to 375°F and bake an additional 10 minutes; then reduce the heat to 350°F and bake for 25 to 35 minutes, tenting with aluminum foil if the crust appears to be browning too quickly.
- Panettone should be a deep brown when done, should sound hollow when tapped, and will read 190°F at the center using a digital thermometer. (It's easy to underbake, since it browns so quickly!), Remove the panettone from the oven and cool completely.
AMERICAN-STYLE PANETTONE RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.5/5 (33)Calories 240 per servingTotal Time 15 hrs 55 mins
- To make the biga: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
- Combine the flour, water and yeast, kneading briefly to make a stiff dough; if you're using a bread machine, allow the dough to knead for 5 minutes, then cancel the machine., Place the dough in a lightly greased bowl, and allow it to rise overnight, about 12 hours.
- It'll become bubbly., To make the dough: In the bowl of an electric mixer (or in the pan of your bread machine), combine all of the ingredients except the dried fruit.
- Note: This dough is very difficult to make by hand; we suggest the use of a machine of some sort., Knead the dough till it's cohesive; it'll seem very gummy at first, but should come together nicely at the end.
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