Karen, I made your pannetone recipe today. If you want to see it, I put it
on a page of my website at
http://freepages.family.rootsweb.com...breadbydee.htm
I hope the picture comes up -- it's the first one -- I've not had my spouse
check to see if it got uploaded.

I took your basic recipe, put it in the bread machine, eventually adding so
much flour that I knew that I couldn't chance it to bake in the bread
machine because it would rise above the lid. Instead of the 2 1/4 teaspoons
dry yeast , I used 2 teaspoons of instant yeast, which is the type of yeast
I always use for the bread machine. I put it on the "sweet" setting for 2
hours (the complete baking on "sweet" is 2:50).

Mary Ann Espisito in one of her books re Pannetone says after a rising of 6
hours to place it in a well- greased (I used heavy butter) and floured crock
pot for 35 minutes to rise.. I let it rise in the crockpot for 1-1/2 hours
after the 2 hours in the bread machine. I followed Espisito's
instructions and cut an X in the top of the bread and baked 5 minutes at
400, 10 minutes at 375. and 30 minutes at 350 (she called for 30-35 minutes)
The last 5 minutes I put foil over the top to keep it from overbrowning.

One thing I missed was an extract, and I can't recall what extract they
normally use in the store-bought Pannetone's that seems to me to be the
hallmark of what a Pannetone smells (as well as tastes like). I have never
bought the bakery-made ones in Whole Foods, so I can't speak for their
taste.

Again, thanks Karen for sending in the recipe and spurring me on to make my
first Pannetone.

(I toasted a couple of pieces and put some raspberry jam on it.)

Dee


"Karen" > wrote in message
news:YpsAb.449119$Fm2.444262@attbi_s04...
>
> "Richard Washbourne" > wrote in message
> nk.net...
> > The subject says it all really - does anyone out there have a good
recipe
> > for that wonderful Italian cake* Panettone? I've seen a few on the
> internet
> > but there is a lot of variation and want something someone can
thoroughly
> > recommend.
> >
> > Thanks in advance...
> >
> > :-P
> >
> > * technically a "bread" I know but who eats it like bread?
>
> Here's my tried-and-true version of pannetone. Warning: It's addictive!
> ;-)
>
> Karen
>
> PANNETONE
>
> 1/4 cup diced orange peel
> 1/4 cup diced lemon peel
> 1/4 cup diced citron (optional)
> 1/2 cup dark raisins
> 1/2 cup golden raisins
> 1/4 cup currants (optional)
> 1/4 cup dry sherry
>
> Toss fruit in sherry; let stand 30 minutes. Measure flour (see recipe
> below), then combine drained dried fruit with the flour.
>
> 1 cup warm water (110°F)
> 1/4 teaspoon salt
> 2 eggs
> 1/2 cup plain, nonfat yogurt
> 1 teaspoon vanilla extract
> Zest of one lemon
> 1/2 cup white sugar (can decrease to 1/4 cup if desired)
> 3 1/2 cups unbleached flour
> 2 1/4 teaspoons dry yeast (or 1/4-ounce package)
>
> In 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 (to which dried fruit has been added) 1/2 cup at
a
> time until dough forms 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 Pam-sprayed bowl, cover, and let rise in a
> warm place until doubled, about 1 hour.
>
> Preheat oven to 350°F (175°C) and spray a round 8-inch cake pan with
> nonstick spray. Punch down dough. 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 1 tablespoon melted
> butter, if desired. Bake on lowest rack in oven for 45 minutes, or until
> loaf is golden brown and a toothpick inserted in the center comes out
clean.
> Cover loaf with foil during last 15-20 minutes of baking to prevent
> overbrowning. Makes 1 loaf (10 wedges).
>
> Note: I've also made this successfully in my bread machine. Just add
> ingredients in the order that your ABM manufacturer recommends (remember,
> the dried fruit will be mixed with the flour) and bake on large light loaf
> setting.
>
> To make smaller individual pannetone for gift-giving, punch down and
divide
> dough (after first rise) into 4 equal portions. Form into balls and place
> in Pam-sprayed 2-cup soufflé dishes; cover loosely with dish towel, and
let
> rise for 30 minutes. Bake at 325°F for about 30 minutes. Cover with foil
> last 15-20 minutes of baking to prevent overbrowning.
>
>