Venetian Panettone

Name: Venetian Panettone
Yield: Makes 1 large or 2 small loaves
Cuisine: Italian
Ingredients: ½ cup orange confit or minced dried apricots; Sifted confectioners’ sugar, for dusting; ⅔ cup golden raisins; 2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast; 3 tablespoons vanilla sugar; 1½ teaspoons salt; 3 teaspoons vanilla extract or Fiori di Sicilia; 4 cups bread flour; 6 tablespoons unsalted butter, melted; 4 large egg yolks; 1⅓ cups water; 3 tablespoons honey; 3 tablespoons minced dried pineapple or candied citron; 2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast; 2 teaspoons salt; ¼ cup vanilla sugar; ½ cup golden raisins; ⅓ cup orange confit or minced dried apricots; 3 large egg yolks; 5 tablespoons unsalted butter, melted; 3 cups bread flour; 2½ teaspoons vanilla extract or Fiori di Sicilia; 2 tablespoons minced dried pineapple or candied citron; 2 tablespoons honey; 1 cup water

Preparation info

Makes
1
small loaves

Difficulty
Easy

Appears in

The Bread Lover's Bread Machine Cookbook

By Beth Hensperger

Published 2000

About

Panettone is a Christmas bread that is made all over Italy. It has a traditional Italian combination of orange peel, citron, and raisins in an airy egg bread dough. While panettone was known and eaten in the Middle Ages, it had a different shape than it does now. It looked like an Irish soda bread, a round freeform loaf with a cross on top. It was first baked in a tall cylindrical mold by a Milanese baker in 1921, and it is this shape that is common today.

Fiori di Sicilia, availabl

Ingredients

Europe
Italy
Mediterranean
Vegetarian
Brunch
Bread
Sicily

Ingredients

Method