“This recipe calls for both a bread maker and an oven, and is more rich and flavorful than most -- you just can't find many panettone recipes that have rum or cream. It took a while to perfect this recipe, but feel free edit it to your own liking! Enjoy this beautiful bread during the holidays!” - by Sam Nemati
Ingredients
Adjust Servings
Original recipe yields 2 loaves
Directions
- Place the milk, cream, rum, vanilla extract, butter, eggs, sugar, salt, lemon zest, flour, and yeast into the pan of a bread machine in the order listed. Set machine to Bread Dough for a 1.5 pound loaf; press start. When dough has been kneaded 10 minutes, add the candied fruit, raisins, and chopped almonds and continue to knead.
- Grease 2 9x5-inch pans. When the kneading and rising cycles of the bread machine have completed, remove the dough. Turn out onto a lightly floured board and divide into two equal portions. Spread dough into prepared bread pans. Cover loosely with plastic wrap; allow to rise for 1/2 hour.
- Preheat an oven to 350 degrees F (175 degrees C). Whisk together the egg white, water, 1/4 cup sugar, and the sliced almonds. Spoon mixture evenly over loaves.
- Bake in preheated oven until a knife inserted into the center of a loaf comes out clean, about 35 minutes. Cool on rack for 5 minutes before slicing. Serve warm or at room temperature.
Nutrition
Amount Per Serving (20 total)
- Calories
- 189 cal
- 9%
- Fat
- 6.8 g
- 10%
- Carbs
- 27.1 g
- 9%
Based on a 2,000 calorie diet
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Reviews (5)
Rate This Recipe
"This bread had a lovely flavor and was very easy to make. There seems to be something wrong with the time allowed for rising. It rose very little in the half hour given in the recipe. To have the c..." See moreorrect lightness of a Panettone it will require at least 2 hours for rising."
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