Based on a bread machine recipe from the AllRecipes site. Bake it in a standard loaf pan. Allow it to rise fully; it will come up above the pan quite a bit. You may substitute some bread flour if desired. For the fruit, I like dried fruit, but traditional recipes call for candied fruit. I make it at least 1 week before Christmas to have on hand for tea-time snacks or breakfast. We love to use it for French toast on Christmas morning, dipped in eggnog, fried in butter, and served with maple syrup and bacon.
Provided by cathyfood
Categories Yeast Breads
Time 2h50m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 11
Steps:
- Combine warm water, milk, sugar and yeast in bowl of stand mixer. Let stand until yeast begins to bubble, about 5 minutes.
- Add 1 ½ cup flour, salt, butter, oil and vanilla. Beat with paddle attachment until smooth.
- Add eggs and remaining flour, beat until smooth.
- Add fruit, beat until combined. Dough will be quite soft. Beat with paddle attachment until dough is smooth and elastic - about 5 minutes.
- Remove paddle and bowl from mixer. Leave paddle in bowl and spray top of dough with vegetable oil spray; cover with plastic wrap. Allow to rise in a warm place until double in bulk, about 45 minutes.
- Meanwhile, prepare baking pan by greasing with butter or spray, and line with buttered parchment paper. Allow paper to make a 2" collar above edge of pan.
- When dough has risen, place bowl and paddle back onto mixer. Beat with mixer for 1 minute to punch down and redistribute yeast. Using a silicone spatula sprayed with non-stick spray, turn dough into prepared pan. Smooth top with wet spatula.
- Cover loosely with oiled plastic wrap. Allow to rise for about an hour in a warm place until doubled, and the dough retains the imprint of your fingertip when lightly pressed.
- One half hour after setting loaf to rise, preheat oven to 375 degrees F.
- Bake fully risen loaf in center of oven for 30 to 50 minutes, until dark golden brown and temperature in center of loaf is 200 degrees F when checked with an instant-read probe thermometer.
- Turn out of pan right away, and cool on a rack. Remove paper while loaf is still quite warm so it will come off smoothly.
- Can be sliced and served as-is, toasted for breakfast, or used in bread pudding or French toast.
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Golden freddy
[email protected]Overall, this was a great Panettone recipe and I'm really happy with how it turned out. It was a bit time-consuming, but definitely worth the effort.
Abou Njie
[email protected]This recipe was a bit too complicated for me, but the Panettone turned out great! I'll definitely be making it again.
Ana La Paz
[email protected]The Panettone was a bit dry, but the flavor was still good. I think I might try adding a little more moisture next time.
Mohamed Alfaraj
[email protected]This was my first time making Panettone and I was really impressed with how it turned out. The recipe was easy to follow and the bread was delicious.
Xo_shina_xo
[email protected]I've made this Panettone recipe several times now and it's always a hit. It's the perfect Christmas bread, and it's also great for other occasions.
Muzammil Ahmad
[email protected]This recipe is a keeper! The Panettone was absolutely delicious and everyone who tried it loved it. I will definitely be making this again.
Rafid Ahamed
[email protected]I made this Panettone for Christmas dinner and it was a huge hit! Everyone loved it. The bread was so soft and fluffy, and the flavor was amazing.
Dakota Meny
[email protected]Overall, this was a great recipe and I'm really happy with how the Panettone turned out. It was a bit time-consuming, but definitely worth the effort.
Last King
[email protected]The Panettone was a bit too dense for my liking, but the flavor was still good. I think I might try a different recipe next time.
Nobi Khan
[email protected]This was my first time making Panettone, and I'm so glad I chose this recipe. It was easy to follow and the bread turned out amazing! The texture was perfect and the flavor was delicious. I'll definitely be making this again.
raymond egde
[email protected]I followed the recipe exactly and the Panettone came out perfectly! It was so light and fluffy, with a beautiful golden crust. The candied fruit and raisins were a nice touch, and the bread had a wonderful flavor. I will definitely be making this aga
Josephine Ifeyinwa
[email protected]This Panettone recipe was a delight to make and turned out absolutely delicious! The bread was fluffy and moist, with a beautiful golden crust. The candied fruit and raisins added a lovely sweetness and texture. I would definitely recommend this reci