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37
PANETTONE
INGREDIENTS
1-LB.
1½-LB.
2-LB.
Large eggs, at room tempera-
ture
1
1
2
Milk (80°F – 90°F)
1
/
3
cup
½ cup
2/3
cup
Unsalted butter or
margarine, cut in pieces
3 Tbsp.
¼ cup
1
/
3
cup
Sugar
¼ cup
1
/
3
cup
1
/
3
cup
Diced mixed candied fruit
2 Tbsp.
¼ cup
½ cup
Diced candied cherries
2 Tbsp.
¼ cup
¼ cup
Diced candied lemon peel
1 Tbsp.
2 Tbsp.
¼ cup
Dried orange peel
½ tsp.
1 tsp.
1½ tsp.
Anise seed
¼ tsp.
½ tsp.
1 tsp.
Salt
½ tsp.
¾ tsp.
1 tsp.
Bread flour
2 cups
2¾ cups
3¼ cups
Bread machine yeast
1 tsp.
2 tsp.
3 tsp.
Lightly toasted pine nuts
¼ cup
1
/
3
cup
½ cup
1. Measure ingredients, except pine nuts, into bread pan in order listed.
2. Insert bread pan securely into baking chamber; close lid.
3. Add pine nuts into automatic fruit & nut dispenser.
4. Plug unit into wall outlet.
5. Select SWEET. Choose loaf size and desired crust color. Press the START/
STOP button.
6. The complete signal will sound when bread is done.
7. Using pot holders remove bread pan from the unit and carefully remove
bread from pan. (If kneading paddle remains in bread, remove paddle
once bread has cooled.)
8. Allow bread to cool on a wire rack until ready to serve (at least
20 minutes).
MAKES 1 LOAF
Tip: If desired, frost loaf with lemon confectioners’ sugar frosting and
sprinkle with additional chopped toasted pecans.
SWEET
BK1065SQ_IB-and-Recipes_21897.indd 37
1/22/18 2:39 PM