Italian Panettone

Italian Bread Recipe: Panettone
“Christmas Bread”
pan-eh-toh-neh

panettone_italian_bread | paulasitaliankitchen.com

Admittedly, Italian Panettone Bread is not a recipe that my family made when I was growing up. I’m happy to say that it is now a part of our family Christmas traditions.

Although my Mom says that my Grandma Ida (Bonelli) used to bake in her younger days, I think she must have tired of it by the time her grandchildren came along. I don’t remember that she did much baking.

I’ve been trying to incorporate some traditional Italian baking into our Christmas celebrations. I love this bread and gave it as gifts to my neighbors and friends. I particularly like using the “leftovers” (it makes a huge loaf!) to make bread pudding.

Not one to leave a recipe alone, this recipe is a combination of about three or four that I found and tweaked to my liking.

Try this Italian Panettone Bread recipe for your next Christmas celebration (or any time of the year!).panettone_italian_bread_2 | paulasitaliankitchen.com

Italian Panettone
 
Prep time
Cook time
Total time
 
Incorporate some traditional Italian baking into your Christmas celebrations with this Italian Christmas bread, Panettone.
Author:
Recipe type: bread, pane, italian christmas bread
Cuisine: Italian
Serves: 8
Ingredients
  • ¾ cup warm milk
  • ¼ cup butter, softened
  • 1 tablespoon vegetable oil
  • 2 eggs (at room temperature)
  • 1½ teaspoons vanilla or almond extract
  • 1 tablespoon lemon or orange zest
  • 2 tablespoons sugar or honey
  • 1½ teaspoons salt
  • 3 cups flour
  • 1 teaspoon anise seed
  • 2½ teaspoons yeast
  • ¾ cup candied fruit** (reduce to ½ cup if you like less dense bread)
  • ⅓ cup sliced almonds (optional)
  • **No need to add this during the last 10-15 minutes of kneading, just add it with the rest of the ingredients.
  • Don’t add to machine, reserve for brushing: 1 egg combined with 1 tablespoon water
  • GARNISH: Raw, crystal sugar added after egg wash and just before baking; or sprinkle with powdered sugar after bread has cooled.
Preparation
  1. Add all ingredients to your bread machine in order given.
  2. Select the dough cycle.
  3. Watch the kneading process carefully and adjust by adding flour if too sticky or water if too dry. THIS DOUGH WILL LOOK WET/STICKY; THIS IS NORMAL, so don’t go overboard with the flour.
  4. When kneading is complete, remove dough from pan. (Alternately, you may use your sweet or white bread cycle and bake right in your machine.
  5. Shape dough into one, round loaf and let raise in greased, glass pan.
  6. Cover tightly and let rise until doubled in size; probably at least an hour depending on the warmth of your kitchen.
  7. When dough has doubled in size, place in 375 degree oven for 10 minutes.
  8. After 10 minutes, remove from oven and carefully brush with egg mixture and sprinkle with raw sugar if desired.
  9. Return to oven until golden brown – 10-15 minutes.
  10. Cool thoroughly on wire rack before storing or freezing. If you didn’t already garnish with raw sugar, you may sprinkle with powdered sugar before serving.
  11. Serving suggestions: You could serve this at breakfast, toasted. Or toasted as dessert with a bit of rum cream poured over it. It’s good just about any time, toasted or not! The left overs make a great bread pudding!!

 

Prep time: 3 hours
Serves: 8
Makes a very large loaf of bread (I make this in a round, glass, oven-proof bowl

Ingredients:

    • 3/4 cup warm milk
    • 1/4 cup butter, softened
    • 1 tablespoon vegetable oil
    • 2 eggs (at room temperature)
    • 1 1/2 teaspoons vanilla or almond extract
    • 1 tablespoon lemon or orange zest
    • 2 tablespoons sugar or honey
    • 1 1/2 teaspoons salt
    • 3 cups flour
    • 1 teaspoon anise seed
    • 2 1/2 teaspoons yeast
    • 3/4 cup candied fruit** (reduce to 1/2 cup if you like less dense bread)
    • 1/3 cup sliced almonds (optional)
        **No need to add this during the last 10-15 minutes of kneading, just add it with the rest of the ingredients.

Don’t add to machine, reserve for brushing: 1 egg combined with 1 tablespoon water

GARNISH: Raw, crystal sugar added after egg wash and just before baking; or sprinkle with powdered sugar after bread has cooled.

Preparation:
Add all ingredients to your bread machine in order given.

Select the dough cycle.

Watch the kneading process carefully and adjust by adding flour if too sticky or water if too dry. THIS DOUGH WILL LOOK WET/STICKY; THIS IS NORMAL, so don’t go overboard with the flour.

When kneading is complete, remove dough from pan. (Alternately, you may use your sweet or white bread cycle and bake right in your machine.

Shape dough into one, round loaf and let raise in greased, glass pan.

Cover tightly and let rise until doubled in size; probably at least an hour depending on the warmth of your kitchen.

panettone_sliced_web_image | paulasitaliankitchen.com

When dough has doubled in size, place in 375 degree oven for 10 minutes.

After 10 minutes, remove from oven and carefully brush with egg mixture and sprinkle with raw sugar if desired.

Return to oven until golden brown – 10-15 minutes.

Cool thoroughly on wire rack before storing or freezing. If you didn’t already garnish with raw sugar, you may sprinkle with powdered sugar before serving.

Serving suggestions: You could serve this at breakfast, toasted. Or toasted as dessert with a bit of rum cream poured over it. It’s good just about any time, toasted or not! The left overs make a great bread pudding!!

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