Panettone

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Panettone

Food Ingredients:
2/3 cup Water, warm 2 tablespoons Butter or margarine, cut up 1 cup lrg Egg – scant ¼ 2 1/4 cups Bread flour 1 tablespoon Powdered dry milk 1 teaspoon Salt 1 teaspoon Sugar 3/4 teaspoon Anise seed 1/2 teaspoon Lemon peel*, freshly grated 1/2 teaspoon Orange peel*, freshly grated 1 1/2 teaspoons Fleischmann’s bread machine yeast 1/2 cup Red & green candied cherries cup Sun*maid raisins or currants 1/4 cup Almonds, slivered 1 cup Water, warm 3 tablespoons Butter or margarine, cut up 1 cup lrg Egg – scant ¼ 3 1/4 cups Bread flour 2 tablespoons Powdered dry milk 1 1/2 teaspoons Salt 2 teaspoons Sugar 1 teaspoon Anise seed 3/4 teaspoon Lemon peel*, freshly grated 3/4 teaspoon Orange peel*, freshly grated 2 1/4 teaspoons Fleischmann’s bread machine yeast 3/4 cup Red & green candied cherries whole 1/2 cup Sun*maid raisins or currants cup Almonds, slivered 1 dried peel may be substituted

Recipe preparation:
1 Measure carefully, adding ingredients in bread machine pan in the order recommended by the manufacturer – except cherries, raisins or currants and almonds. Select Sweet or Basic/White cycle. Use Light or Medium crust color. Add red and green candied cherries, raisins or currants, and almonds at the raisin/nut cycle or 5 minutes before last kneading cycle ends. The dough becomes VERY SOFT and WET in appearance at this point! DO NOT add flour, as the bread will become tough. 2 Remove baked bread from pan and cool on wire rack.

Recipe source: Foodista recipe