• 3 Ratings

Originating from Milan, Italy, panettone (pahn-EHT-toh-nee) is served during Christmastime and other special occasions. Rich and wonderful, the fruit-and-nut filled bread is served for breakfast or dessert.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Add the first 11 ingredients to a 2-pound bread machine according to the manufacturer's directions. Select the dough cycle.

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  • Meanwhile, coat an 8x3-inch springform pan or souffle dish with cooking spray. For collar, cut a piece of clean brown wrapping paper into a 25x6-inch strip. Fit the collar around the inside of prepared pan, overlapping slightly. Coat the inside of collar with cooking spray. Set aside.

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  • When cycle is complete, remove dough. Punch down. On a lightly floured surface, gently knead in raisins. Shape dough into a ball. Place in collared pan and flatten slightly to cover bottom of pan. Cover; let rise in a warm place for 45 to 60 minutes or until nearly double.

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  • Stir together the 1 egg and the water; brush over top of loaf. Sprinkle with the 1 tablespoon pine nuts. Bake in a 350 degree F oven for 55 to 60 minutes or until a wooden skewer inserted into center of bread comes out clean. If necessary, loosely cover with foil the last 10 to 15 minutes to prevent overbrowning.

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  • Cool in pan on a wire rack for 10 minutes. Remove from pan; cool completely. If desired, sprinkle with powdered sugar. Makes 12 servings.

Nutrition Facts

386 calories; total fat 15g; saturated fat 6g; cholesterol 57mg; sodium 189mg; carbohydrates 56g; fiber 2g; protein 10g; vitamin a 155RE; vitamin c 1mg; calcium 30mg; iron 4mg.

Reviews

3 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0