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Panettone II

Panettone II

  • Prep

    5 m
  • Cook

    3 h
  • Ready In

    3 h 5 m
Sandra Chan

Sandra Chan

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

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  • Calories:
  • 254 kcal
  • 13%
  • Fat:
  • 6.4 g
  • 10%
  • Carbs:
  • 41g
  • 13%
  • Protein:
  • 7.7 g
  • 15%
  • Cholesterol:
  • 55 mg
  • 18%
  • Sodium:
  • 406 mg
  • 16%

Based on a 2,000 calorie diet

Directions

  1. 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.
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Reviews

CAPISTRANO1955
59

CAPISTRANO1955

11/30/2005

This my second year making this recipe. My old fashioned Italian parents loved it. It just needs a little tweeking. At my mothers suggestion, I substituted a product called "vanillina" powder for the vanilla extract. This is available in small packets and you will need 3 or 4 of them. This will produce the missing "aroma" that was mentioned in a previous review. It does rise too high in the machine so I always pull off a lump after the second rise ( a bit smaller than a tennis ball) and discard it or bake it in the oven as a small bun. I used dried (or candied) mixed peel as the fruit along with some golden raisins. This is what you often find in store bought panettone

Bea
45

Bea

4/14/2003

Terrific recipe! I added 1/4 tsp each of lemon extract and almond extract. I used golden and brown raisins and candied lemon peel.

KIKUKAT
37

KIKUKAT

8/21/2003

This recipe came out great! I substituted fiori di sicilia (1/2 tsp.) for part of the vanilla for a more authentic flavor. This sure beats paying $10 for every loaf.

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