Panettone Bread Machine Food

PANETTONE

Steps:

• Grease a panettone tin (see Tip) or a 20cm deep cake tin, or use a panettone case.
• Place the warm milk in a bowl and add the yeast and 1 tsp of sugar and leave for a few minutes.
• Put the remaining sugar in a large bowl and beat together with the butter and vanilla extract until really light, creamy and pale.
• Stir in the lemon and orange zest. Add the eggs a little at a time until all are well incorporated. Spoon in a tablespoon of the flour if the mixture starts to curdle and beat this in with the eggs.
• Place the flour in a large bowl and mix with a good pinch of salt and make a well in the centre. Add the yeast mixture then the butter and egg mixture, folding in with a large spoon to make a soft dough. Knead for 5 mins in the bowl until it all starts to come together. It will be a pretty sticky dough at this stage.
• Turn out the dough onto a floured surface and knead for a further 10 mins, until everything has come together and you have a very soft and stretchy dough. Add a light sprinkling of flour to the surface and your hands as you go to stop the mixture sticking, but try not to add too much. Place in a lightly greased bowl and cover. Place in the fridge overnight to prove.
• Place the raisins and sultanas in a small saucepan with the rum and heat gently for 5 - 7 mins until the fruit has absorbed the liquid and is plump and juicy. Set aside to cool.
• When the dough is risen, tip it out onto a lightly floured surface and knead for another 5 mins. Gradually knead in the soaked raisins, sultanas and chopped candied peel. Shape the dough into a ball and pop into the prepared tin. If using a 20cm cake tin, wrap a layer of baking parchment around the outside of the tin, to come up about 5cm above the rim, and secure the paper with string. This will help contain the dough as it rises. Cover lightly with cling film and leave to rise for 3-4 hours depending on your room temperature, until it has doubled in size.
• Preheat the oven to 180C/fan 160C/gas 4. Adjust the oven shelf to the right height. Mix together the almonds, caster sugar and egg white for the topping and gently brush over the top of the panettone. Place in the oven and bake for 40 - 50 mins until golden and risen and a skewer comes out clean when inserted into the middle of the cake. Leave to cool in the tin for 10 mins before turning out onto a wire rack. Leave to cool completely before dusting lightly with icing sugar and cutting into wedges to serve.

PANETTONE I

Steps:

• In a medium bowl, combine yeast, water and sugar. Cover and let stand 10 minutes, or until foamy. Add eggs, yogurt, vanilla, lemon zest, and salt. Mix well. Stir in flour 1/2 cup at a time until dough forms into a manageable ball. Turn out onto a lightly floured surface and knead for 5 to 10 minutes, adding flour as necessary, until dough is soft and pliable, but not sticky. (May need up to 5 cups flour.) Place dough in a large, lightly pan-sprayed bowl, cover, and let rise in a warm place until doubled, about 1 hour.
• Preheat oven to 350 degrees F (175 degrees C) and spray a round 8-inch cake pan with non-stick spray. In a small bowl, toss dried fruit with confectioners' sugar. Punch down dough in bowl, transfer to floured surface, and knead in the fruit.
• Form dough into a ball, place in prepared cake pan, cover loosely with dish towel, and let rise 30 minutes. (Loaf will rise above the pan sides.) Brush with melted butter, if desired. Bake for 45 minutes, or until loaf is golden brown and a toothpick inserted in the center comes out clean. Makes 10 wedges.

PERFECT ITALIAN PANETTONE MADE IN A BREAD MACHINE AND BAKED IN THE OVEN

Steps:

• Place the water, egg yolks, vanilla, and grated peel into the bread machine first. Next add the sugar, salt, flour and pieces of butter around the outside of the metal pan on top of the flour (see photo below). Make an indentation in the flour and add the yeast. Start the bread machine on "dough" setting.
• When the machine beeps to add additional ingredients to the dough, toss in the sultanas and raisins, and allow the cycle to finish. Keep an eye on the dough after it's finished and allow to rise until doubled in size. (Alternatively, you can remove the dough and put it in a large sealed container and allow to rise in the refrigerator overnight.)
• Cut a circle of parchment paper to line the bottom of the 6" pan; butter or spray the circle of paper and place it in the bottom of the pan.
• Cut another piece of parchment to line the inside of the brown paper bag after you have cut the bottom out of the bag.
• Fold the top edge down to form a cuff then butter or spray (I used a coconut oil spray as it's much easier than using butter) the inside of the parchment. It should be about 6.5" tall when finished. Place the paper case in the pan.
• Once the dough has doubled in size, punch it down and knead into a ball then place it into the pan/paper case and allow to rise until almost doubled. Preheat the oven to 350°F/175°C.
• While the oven is heating, brush the top of the panettone dough with the beaten egg white and sprinkle with the crushed sugar cubes.
• Bake for 30 minutes, then reduce heat to 325°F/160°C and continue to bake until a long, thin skewer comes out clean (about another half an hour). If the top browns too quickly, cover with aluminum foil. Remove from oven and allow to cool in pan for about 15 minutes.
• After 15 minutes, remove the panettone from the pan (my bag slipped right off). Place on rack until completely cool. Cut into tall slices and serve.

TRADITIONAL ITALIAN PANETTONE

Steps:

• Combine the starter ingredients in a medium-size bowl.
• Cover and allow to rest on the counter overnight (8 to 10 hours.)
• Dissolve the yeast in the warm water in a large bowl or the bowl for your stand mixer. Allow to sit for ten minutes.
• Add remaining ingredients to the bowl, with the exception of the fruits and zest. Mix together by hand or with a dough hook on a stand mixer until you have a soft, smooth dough.
• Cover the dough and allow to rise until it is puffy, about 1 to 1 ½ hours.
• Lightly grease a panettone bread mold.
• Gently deflate the dough. Then, knead in the fruits and zest by hand or with a dough hook on a stand mixer.
• Shape the dough into a ball. Place into the prepared panettone mold. Cover and allow the dough to rise until its highest point has just crested over the rim of the baking mold, about 1 hour.
• Preheat the oven to 400 degrees. Bake the bread for 10 minutes. Reduce the temperature to 375 degrees and bake for an additional 10 minutes. Finally, reduce the oven to 350 degrees and finish baking for 25 to 30 minutes. If you notice the crust beginning to brown, tent tin foil over the loaf. When done, the internal temperature will be 190 degrees.
• Cool the loaf completely before storing in an airtight container for up to one week or in the freezer for up to 6 months.
• Place the water, eggs, vanilla and orange zest into the bread machine. Next, add the sugar, salt, and flour. [More on how to zest oranges here.]
• Dot the butter around the flour. Make an indentation into the flour and add the yeast.
• Start the bread machine using the "dough" setting.
• Before the final kneading cycle, add the remaining ingredients to the dough and allow the kneading cycle to finish.
• Remove the dough and place in a prepared panettone baking mold.
• Allow to rise and bake as previously directed.

BREAD MACHINE CANDIED SWEET BREAD

Steps:

• In bread machine pan, place the first nine ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., Just before dough cycle is completed, add candied fruit and raisins. , When dough cycle is completed, turn dough onto a lightly floured surface. Shape into a 9-in. round loaf; place in a greased 9-in. springform pan. Cover and let rise in a warm place until doubled, about 40 minutes. , Preheat oven to 350°; bake until golden brown, 25-30 minutes. Cool on a wire rack. Remove sides of pan; cut into wedges.

PANETTONE (BREAD MACHINE)

Steps:

• Add all ingredients except the raisins in the order suggested by your bread machine manual and process on the basic cycle according to the manufacturer's directions.
• At the beeper (or at the end of the first kneeding in the Panasonic or National), add the raisins.
• For the candied orange zest use 4 medium sized oranges, 1 1/3 cup water and 1 1/3 cup sugar. Remove all the orange-colored skin (zest) from orange, finaly chop or dice the zest.
• In a small saucepan, combine water and sugar. Bring to boil over medium heat, swirling the pan until the sugar dissolves and the liquid is clear.
• Add the zest and boil for 5 minutes. Let the candied zest cool in the syrup and refrigeratein covered jar for up to 3 weeks. Before using , drain the zest, reserving syrup, which is called for in some recipes and is delicious over fruit and ice cream.

PANETTONE CHRISTMAS BREAD FOR THE BREAD MACHINE

Steps:

• Add all ingredients in order giving except the fruit.
• Add fruit in on the "add in" beep on "sweet bread" setting on "light crust".

STEVE'S PANETTONE FOR BREAD MACHINE

Steps:

• ** I prefer to mix my own from separate containers of candied cherries, citron, lemon and orange peel rather than use the premixed peel sold for friut cake as the individual fruit flavors remain more distinct this way.
• Add ingredients in bread machine pan in the order recommended by the manufacturer select white bread or sweet bread and push start; dough will look wet but that is normal for this bread, don't be tempted to add more flour.
• Note: I have found that candied fruit and nuts are rather resilient and don't break up easily.
• So I find little difference if the fruit and nuts are added at the beginning instead of waiting for the additives beep of the machine.
• You can wait if you wish but I tend in this recipe to throw it in with the rest of the ingredients.
• I like my bread less dense so the bread so that the flavor of the bread comes through and I can spread some butter on it.
• If you prefer a more dense fruity bread you can increase the fruit to a full cup.

PANETTONE CHRISTMAS BREAD

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.

PANETTONE II

Steps:

• Place all of the ingredients except for the mixed fruit into the pan of your bread machine in order directed by manufacturer. Select Sweet or Basic/White bread cycle, and use the Medium or Light crust color. Do not use the delay cycles. Add the fruit 5 to 10 minutes before the last kneading cycle ends, or when the raisin or nut signal starts.