Bread machine panettone recipe
- Dish type
- Loaf cake
- Fruit loaf
Enjoy the smell of freshly baked bread from your own kitchen. This Italian Christmas bread is made in a bread machine and takes very little preparation time.
156 people made this
- 175ml warm water
- 50g butter
- 2 eggs
- 1 1/2 teaspoons vanilla extract
- 445g bread flour
- 2 tablespoons caster sugar
- 2 tablespoons milk powder
- 1 1/2 teaspoons salt
- 2 teaspoons dried active yeast
- 80g dried mixed fruit, chopped
MethodPrep:5min ›Cook:3hr ›Ready in:3hr5min
- Place all of the ingredients except for the mixed fruit into the tin of your bread machine in order directed by manufacturer. Select Sweet or Basic/White bread cycle; use the Medium or Light crust colour. 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.
Reviews & ratingsAverage global rating:(81)
Reviews in English (59)
This was tastier then i thought it would be! So quick and easy to make. Everything was great, except maybe needs to be a little sweeter if i was to make any suggestions...-14 Jan 2014
This is GOOD. There are some problems though. Mine rose high like the one in the photo and this meant it stuck to the lid of the machine so no nice finish to it for me. It also isn't as sweet as the shop bought ones and there doesn't seem to be as much fruit. Having said that the texture is wonderful and toasting it the next day is divine!-18 Dec 2011
A brilliant recipe. i have made this several times now for different people. all had good things to say about it. yes it does rise quite high, but if you have a problem with it sticking to the lid, try halving the recipe. it still works.-28 Feb 2012
Bread Machine Panettone Recipe
This recipe is for a Welbilt 1 lb Bread Machine, but I'm sure it is adaptable to all machines. makes great french toast!
- best french toast ever
- bread machine
- best french toast ever
- bread machine
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- 2 1/2 tsp dry yeast
- 2 cups plus 1 tbsp bread flour
- 3/4 tsp salt
- 5 tbsp sugar
- 3 tbsp dry skim milk
- 3/4 cup plus 1 tbsp lukewarm water
- 5 tbsp sweet unsalted butter
- 1 medium egg
- 3/4 tsp vanilla extract
- 1/2 cup raisins soaked in rum (drained after soaking)
- 3 tbsp candied orange peel slices (I have substituted dried mixed fruit)
- A little orange zest
- 2 1/2 tsp dry yeastshopping list
- 2 cups plus 1 tbsp bread flourshopping list
- 3/4 tsp saltshopping list
- 5 tbsp sugarshopping list
- 3 tbsp dry skim milkshopping list
- 3/4 cup plus 1 tbsp lukewarm watershopping list
- 5 tbsp sweet unsalted buttershopping list
- 1 medium eggshopping list
- 3/4 tsp vanilla extractshopping list
- 1/2 cup raisins soaked in rum (drained after soaking) shopping list
- 3 tbsp candied orange peel slices (I have substituted dried mixed fruit) shopping list
- A little orange zestshopping list
How to make it
- Put dry yeast in inner pot. Add remaining dry ingredients and lukewarm water. Add egg, butter, and vanilla extract. Press the select button for sweet bread. Press the start button. (Do not use the preset timer)
- The electronic beeper sounds 10 times -five minutes before the secondary kneading is finished. At this signal, add raisins and candied orange peel (or mixed dry fruit) and orange zest.
- After taking out the baked bread from the pan, cool slightly, slice and enjoy with a little butter. Also makes great french toast!
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Are you planning to try this recipe, but do know how to make it? If so, then the truth is that everything is really simple and you will actually enjoy trying this incredible Italian delight, using your bread machine. For this amazing recipe, you will need the following ingredients:
– 2 eggs
– 440 g bread flour
– 50 g butter
– 2 teaspoons dried active yeast
– 2 tablespoons milk powder
– 170 ml warm water
– 1 teaspoon vanilla extract
– 1 teaspoon salt
– 2 tablespoons sugar
– 80 g dried mixed fruits
What you need to do is to place all these ingredients except the dried mixed fruits, in the tin of your bread machine. The order you add the ingredients is extremely important, so look in the appliance’s manual and see what the manufacturer say regarding this aspect. After you have done this, the next step is to select the cycle. It is recommended that you select basic or sweet/ white bread, and remember to use the light or medium crust color, in order to make your panettone taste and look delicious. You will need to add the fruits with 10 minutes before the last cycle ends. This recipe is without any doubt a simple and delicious one, and definitely your family and friends will love it.
Recipe of Homemade Italian Bread
Italian Bread. Great with arugula and soft cheese (Squacquerone is the one typically used) or cold cuts and a glass of Sangiovese Superiore di Romagna from Forli'. This is a versatile recipe that makes a lovely loaf of bread. It can also be made into rolls instead of loaves, and the addition of roasted garlic or spices makes it a wonderful taste treat.
What do you eat with Italian bread? Italian bread is amazing dipped in olive oil or thick sauces. Stir in enough remaining flour to form a stiff dough.
Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, italian bread. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Italian Bread is one of the most favored of current trending meals on earth. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look fantastic. Italian Bread is something which I’ve loved my entire life.
Great with arugula and soft cheese (Squacquerone is the one typically used) or cold cuts and a glass of Sangiovese Superiore di Romagna from Forli'. This is a versatile recipe that makes a lovely loaf of bread. It can also be made into rolls instead of loaves, and the addition of roasted garlic or spices makes it a wonderful taste treat.
To begin with this recipe, we must prepare a few ingredients. You can have italian bread using 12 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Italian Bread:
This Italian Easter Bread was traditionally made after the Easter feast to use up all the leftovers. The bread is a complete meal in itself: The dough is stuffed with salami, cheese and sometimes hard-boiled eggs before it's baked. It has a hole in the middle because it's made in a ring pan, but you can use a Bundt pan in a pinch. Italian bread tends to be an elongated oval shape, not too thin and not too thick.
Instructions to make Italian Bread:
- Place dough ingredients in bread machine, in the order listed. Select dough cycle, press Start..
- When first rise is complete, deflate dough on lightly floured surface. Form dough into two loaves..
- Place loaves seam-down on a cutting board sprinkled with cornmeal. Cover loaves in a damp cloth and let rise for 40 minutes. Preheat oven to 375°F..
- Beat together egg and one tablespoon of water. Brush egg mixture over risen loaves and sprinkle with Italian Seasoning. Make a single, lengthwise cut down the center of each loaf and move to baking sheet..
- Bake 30-35 minutes..
Unlike French bread, which tends to be sweet, Italian bread often has a savory taste that adds to its versatility. Italian bread dough is typically wetter than other doughs because it uses more liquid (water or milk) and fat (butter or olive oil). Italian 'Michetta' Bread Michetta is a typical bread from Northern Italy it is easily recognizable by its flower shape. It is a crunchy sandwich bread that features soft 'bubbles' inside that develop over a long period, with its particularly long preparation time (and equally long leavening times). The Crossword Solver finds answers to American-style crosswords, British-style crosswords, general knowledge crosswords and cryptic crossword puzzles.
So that is going to wrap it up with this exceptional food italian bread recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
Too Difficult to Make Panettone?
Use Coupon Code PANETTONE10 at checkout to save 10% on your order!
Here’s are the ingredients you’ll need for the best panettone recipe:
FOR THE FIRST MIXTURE FOR 1200 g. OF DOUGH
- Manitoba flour 250 g
- Mother yeast (refreshed three times during the day) 65 g
- Water (room temperature) 125 g
- Soft butter 70 g
- Sugar 65 g
- Malt 2 g
- Yolks 50 g
FOR THE SECOND MIXTURE
- Manitoba flour 62 g
- Sugar 50 g
- Soft butter 40 g
- Yolks 50 g
- Sultana raisins 150 g
- Salt up to 2 g
- Vanilla pod 1
- Acacia honey 16 g
- Candied Cedar 30 g
- Candied orange 70 g
- Orange paste 75 g
- Mandarin paste 30 g
- Lemon paste 20 g
TO BUTTER THE SURFACE
YOU WILL ALSO NEED
FOR THE FIRST MIXTURE
To prepare the panettone start making the first dough. Pour into a bowl the malt (1), the 65 g of caster sugar (2) and the 125 g of water at room temperature (3).
Mix with a whisk until the sugar (4) melts, then pour the syrup into a planetary mixer equipped with a leaf whisk (5). Then add the 250 g of Manitoba flour at once (6) and start kneading.
It will take about 5 minutes and as soon as the dough has taken consistency (7) add 65 g of sourdough freshened 3 times during the day (8) and continue to knead at moderate speed. In the meantime prepare an emulsion of butter and yolks. Transfer 70 g of soft butter into a small bowl and work it with a hand whisk until it has a creamy consistency. Add about half of the egg yolks (9) and stir.
Then add the remaining (10) and mix again to obtain a homogeneous emulsion (11). At this point add half of the emulsion to the working planetary (12).
To facilitate absorption using a drip pan, detach the dough that will have remained attached to the leaf and operate the planetaria again. When the dough will be well dry and the butter will have been absorbed completely joined the remaining part of the emulsion of butter and yolks (13). Work again until you get a smooth and homogeneous dough (14), then transfer it on a work surface, helping you with a spatula (15).
Give a spherical shape to the dough (16), transfer it inside a glass bowl, cover with food film (17) and let it rise for about 12 hours at a temperature of about 26° until the dough will be tripled in volume (18). In the meantime, if you prefer to prepare at home the dough of mandarins, oranges or lemons look at the box at the bottom.
FOR THE SECOND MIXTURE
For the second panettone dough using a spatula detach the first dough (leavened) from the glass bowl and transfer it to the planetary. Add 65 g of Manitoba (1) flour and operate the machine at moderate speed until it is completely absorbed. Then add the aromatic masses, that is the orange and the lemon paste (2) then add the honey (3)
and the seeds of the vanilla berry (4). Operate the planetaria again until the aromas are completely absorbed (5). In the meantime, prepare the emulsion again with 40 g of butter and 50 g of egg yolks, combining them twice as before (6).
As soon as your dough is elastic, turn off the machine and add 50 g of sugar (7). Start the machine again for a few minutes and add a pinch of salt (8). Let it absorb and turn off the planetary again. Add the butter emulsion in two times (9).
and finished working the dough, until it is well strung (10). In the meantime soak the raisins (11) and dice both the cedar and the candied orange (12).
At this point drain the raisins and pour it into a bowl, add orange and citron and mix (13). To be sure that the dough is ready turn off the machine, take a portion and if it will be thin but will not break easily, it means that it has reached the right elasticity (14) if this is not the case, knead the dough a few minutes more, otherwise add the mix of candied fruit and raisins in planetary (15) and start it again at moderate speed.
When the mix of candied fruit and raisins are well incorporated turn off the machine, peel off the leaf and let the dough rest for about 20 minutes inside the bowl of the planetaria (16), covering it with a cloth. Then transfer it on a plane, give it a few folds (17) and let it rest for another 30 minutes at room temperature (18) there will be no need to cover it. Do not worry if the dough is a little sticky, help yourself to work it using a tarot.
TO FORM AND BAKE THE PANETTONE
After 30 minutes, take 1050 g of dough, gently round it to give it a spherical shape and transfer it inside a 1 kg paper mould (the exact dimensions are 22 cm in diameter and 8 cm in height) (1). Use the remaining dough (about 150 g) to prepare two small Panettoni using the muffin moulds (2). Heat the oven to 35°, then turn it off, cover the panettone with a glass dome (3) and put the panettone and the small Panettoni to rise in the oven for 6-8 hours.
Once leavened leave it uncovered at room temperature for about 30 minutes, in this way a thin film will form on the surface. Use a knife to make a cross engraving (4) and put a knob of butter in the center of the cross (5). Bake at 175° in static mode for 50 minutes, after 20-25 minutes bake the the small panettoni and continue cooking the panettone for the remaining minutes (6). Then take it out of the oven
and stab it with 2 steel sticks on the two outer edges (7). Let it cool upside down overnight, using two pots or two bowls of the same height to secure it (8). The next morning turn it over, remove the sticks and your panettone will be ready to taste (9)!
Before using the sourdough, refresh it 3 times during the same day at intervals of about 2 hours, until it has doubled in volume. For refreshments use a Manitoba flour.
Once the panettone will be cold close it in a food bag for 2 days, in this way it will release all the scents.
HOW TO STORAGE
The panettone, thanks to the mother yeast, once baked, keeps well closed in a plastic bag for 1 week.
Check other delicious panettone recipes
- Panettone Muffins
- Stuffed Panettone
- Panettone Skewer
- Panettone Sandwich
- Panettone Cake with Nutella
Panettone Christmas Bread For The Bread Machine recipes
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Panettone (in the Bread Machine)
- 2 3/4 cups bread flour
- 2 tablespoons nonfat powdered milk
- 1 teaspoon salt
- 1/4 cup sugar
- 4 tablespoons butter
- 2 eggs
- 2 egg yolks
- 1/2 cup water
- 2 teaspoons active dry yeast
- 1/4 cup candied peel
- 1/2 cup raisins
- 1/2 cup pecans
Tips for making panettone at home:
Rated 5.0 out of 5 by 8 readers
1 . First start with getting a panettone mould. These can be tricky to find but they are stocked at Skorin Deli in Concord who sell paper and metal panettone moulds. I recommend getting the paper mould because that way the panettone can be easily hung upside down after baking. They also sell the mixed peel that you combine with the raisins for the fruit.
2 . You need to use the correct type of flour for this. You want a medium to high protein flour for this which is called "Baker's flour" or "bread and pizza flour". Panettone's height is from the structure that forms when the gluten is worked so you knead the bejeezus out of that dough to create the gluten strands. If you can get a hold of high protein flour (13.5-15%) use that but it is hard to find in Australia so medium protein or 9.5-10.5% protein is often used here.
3 . Panettone is usually made with a sourdough starter but as you may know, I've sworn off sourdough making because I can't keep a starter alive so you can do this with instant dried yeast and it worked well. You can also use a sponge or sourdough and I have found sourdough produces bigger bubbles. I've included sourdough instructions below.
4 . Traditionally the fruit is unsoaked but I soaked mine so that the fruit doesn't dry out the dough by soaking up any moisture.
5 . Baking the panettone for the right amount of time is key. You don't want to over cook it but you also don't want to undercook it. Over time and over many panettone (and I feel like this might become a Christmas tradition for me I loved it so much) you'll get to know your oven as every oven is different. Also the tangzhong helps to keep the moisture in too so that it doesn't dry out.
6 . Hang the panettone upside down when it cools. It sounds kinky but it's not worth skipping this step after you've gone to all the time and trouble. It means that the bread won't collapse into itself and you get that lovely high rise (mine was 20cms/8inches tall).
Do you know the Baader-Meinhof phenomenon or the frequency illusion where you think you hear about something all the time because it is front of your mind? Well this year definitely felt like The Year of the Panettone. Everyone was talking about it. Or so it felt like it to me.
My friend Carm is selling and delivering fancy panettones from Dolce & Gabbana and she gifted me a massive panettone as well as a baby one that we will eat at Christmas. When she came by to deliver it I was about to embark on my home made panettone quest and asked her for advice on how to make panettone.
"My best advice, BUY ONE," she said laughing.
Only the less foolish would listen. Happy year of the panettone!
So tell me Dear Reader, how do you feel about panettone? Have you ever made one?
Thanks to our friend, Pam, for introducing us to this traditional Italian Holiday bread. We love it!
We were going to bake it together, but because of a snow storm, we had to remain in our separate kitchens, while consulting over the phone.
Here is the recipe we used. We liked the overnight starting, since the result is rumored to stay fresh longer. —
Overnight Starter (Biga) Ingredients
3/4 cup (3 1/8 ounces) Unbleached All-Purpose Flour
1/16 teaspoon SAF instant yeast (just a pinch)
1/3 cup (2 5/8 ounces) water
all of the biga (above)
2 1/4 cups (9 1/2 ounces) Unbleached All-Purpose Flour
1/4 cup (2 ounces) water
2 large eggs
1/4 cup (1/2 stick, 2 ounces) butter
1 ⅛ teaspoons salt
1 teaspoon vanilla
2 1/4 teaspoons SAF instant yeast
1/3 cup (2 1/4 ounces) sugar
1/2 cup (3 ounces) golden raisins
1/2 cup (2 1/4 ounces) slivered dried apricots
1/2 cup (2 ounces) dried cranberries or flavored fruit bits
1/2 cup (2 1/2 ounces) candied orange peel OR dried pineapple, chopped
2 tablespoons orange or lemon zest
1. The Biga: Combine the biga ingredients in a medium-sized mixing bowl, cover, and allow them to rest overnight (8 to 12 hours).
2. Dough: Combine all of the dough ingredients except the fruit, 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. [We used a panettone paper “pan.”] Lightly cover the pan and let the dough rise till it’s just crested over the rim of the pan, about 1 hour.
[After rising, before baking, we brushed with beaten egg and sprinkled sliced almonds on top.]
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 minutes, tenting with aluminum foil if the crust appears to be browning too quickly. [The interior temperature should be between 180° and 185° F.] Remove the panettone from the oven and cool completely.
Bread machine panettone recipe - Recipes
Panettone is a traditional Italian dessert bread served during the Christmas season. This recipe is designed to let a bread machine do the major work for you.
While there are variations of panettone found all over Italy, the classic version is from Milan. The Milanese take panettone seriously. They are attempting to pass a law to regulate the use of the word "panettone". As with Champagne, no version of this Christmas bread could use the name unless it came from Milan.
This version is created for bread machines. Be careful not to add the candied fruit with the other ingredients. Most machines have a timer for adding fruit to bread. I prefer to wait until the dough is mixed and add the candied mixed fruit. It needs more chopping than the raisin or citron.
Bread Machine Panettone
- 1 Tbs sugar
- 2/3 cup warm milk
- 1/4 cup butter
- 1 egg
- 1 tsp vanilla extract
- 2 cups bread flour
- 3/4 tsp salt
- 1 1/2 tsp bread machine yeast
- 1/4 cup candied mixed fruit
- 1/8 cup raisins
- 1/8 cup citron
- 1 tsp anise or fennel seed
- 1 Tbs lemon zest, grated
- Place the first 8 ingredients into the pan of your bread machine in order listed.
- Select the dough cycle.
- Add the chopped fruit 15-20 minutes before the last kneading cycle ends.
- When the nut or fruit signal sounds add the remaining fruit, lemon zest, and anise seed.
- If you need to allow the dough to rise, place in a warm spot, covered with a cloth. Let rise for 1 - 1 1/2 hours, until double in size.
- When the dough is done place the pan in a preheated oven and bake at 350F for 25-30 minutes. A skewer should come out clean when done.
Note: Before beginning this recipe, please be familiar with your bread machine. Makes and models differ and it is impossible to include all variations of the recipe. You may dust the cooked bread with powdered sugar, or cover with a simple glaze. Serve with a nice asti spumante
Bella Italian Food Recommends
Tony's Bread: An Italian Folktale, by Tomie De Paola
This is a great gift to share with a young baker. De Paola presents a humorous vision of the origins of panettone. There's a love story, a friendly baker, and "aunties" in the place of the typical fairy godmothers. The illustrations are the gentle colors and rounded shapes that De Paola is famous for. An excellent merging of food and folktale.
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