Panettone Christmas Bread Recipes

PANETTONE CHRISTMAS BREAD FOR THE BREAD MACHINE

Panettone Christmas Bread for the Bread Machine image

Make and share this Panettone Christmas Bread for the Bread Machine recipe from Food.com.

Provided by southern chef in lo

Categories Yeast Breads

Time 3h5m

Yield 1 1/2 pound loaf

Number Of Ingredients 10

Ingredients

3/4 cup water
1/4 cup butter, softened
2 eggs, beaten
1 1/2 teaspoons vanilla extract
3 1/4 cups flour
2 tablespoons sugar
2 tablespoons powdered milk
1 1/2 teaspoons salt
2 teaspoons yeast
1/2 cup chopped mixed dried fruit (this is not to be added in until the add in beep)

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".

PANETTONE CHRISTMAS BREAD

Panettone Christmas Bread image

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

Ingredients

1/2 cup warm water
1/4 cup milk
1/4 cup white sugar
1 pkt. fast rising yeast
3 1/4 cups all-purpose flour
1 1/2 teaspoons salt
1/4 cup soft butter
2 tablespoons vegetable oil
1 1/2 teaspoons vanilla extract
2 eggs
1 cup chopped dried fruit

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 I

Panettone I image

This traditional Italian Christmas bread is suited for dessert, afternoon tea or breakfast. Enjoy!

Provided by Lacey Lynn

Categories Bread Yeast Bread Recipes

Time 2h40m

Yield 12

Number Of Ingredients 13

Ingredients

1 (.25 ounce) package active dry yeast
1 cup warm water (110 degrees F/45 degrees C)
¼ cup white sugar
2 eggs
½ cup nonfat plain yogurt
1 teaspoon vanilla extract
1 tablespoon grated lemon zest
¼ teaspoon salt
4 cups unbleached all-purpose flour
¼ cup dried currants
¼ cup raisins
1 tablespoon confectioners' sugar
1 tablespoon butter, melted

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.

Nutrition Facts : Calories 210.4 calories, Carbohydrate 40.7 g, Cholesterol 33.7 mg, Fat 2.3 g, Fiber 1.4 g, Protein 6.3 g, SaturatedFat 1 g, Sodium 76.4 mg, Sugar 7.5 g

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