Easter is when I think of brunch and special holiday baked goods. One of my favorite of these is Panettone, which is actually an Italian Christmas delight, but this is my blog so we’ll do it my way.
Any bread is a pain in the butt to make because of the kneading and the rising and the punching down, etc. Bread machines have eliminated all of that toil and, with a little bit of tweaking, you can coax out a beautiful Panettone.
- 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
- Add the first 8 ingredients to the mixing bowl in the bread machine.
- Add the yeast according to the manufacturer's directions.
- Close the machine and turn it on. If you have an option for "light" baking, use it as this dough browns readily.
- After the first mixing cycle (about 30 minutes) the machine will stop to allow the dough to resting. Add the fruit and nuts at this time.
- Check a half-hour or so later to see that they have gotten mixed in thoroughly. On some machines you may need to help it along a little with a spatula.
Some people will argue with me that the pecans are not authentic. They are right, but I love them. Omit them if you like.
This stuff is REALLY good toasted with butter or made into french toast for a very special breakfast.