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Panettone pronounced pahn-EHT-tohn it is served by Italians at Christmas and other fancy occasions.  It is a fruit loaded loaf that is often served with a sweet wine such as a sauterne. The tall, cylindrical metal mold measures 7 ½ inches in diameter and 4 inches high. You may substitute an extra deep cake pan. There are also available in Kitchenware stores ovenproof paper molds that serve as both pan and gift box.

This bread recipe makes 2 medium 1 pound loaves or one large 2 pound loaf. You may place 1/2 the dough in the refridgerator after you punch it down to bake within two days.


3/4 cup warm not hot milk

1/3 cup warm not hot water

1 egg

3 tablespoons of butter

4 teaspoons of honey

1 1/2 teaspoons of vanilla

4 cups Bread Flour

1 teaspoon of salt

1 1/2 teaspoons active dry yeast

2 teaspoons anise seeds crushed fine

1/2 a teaspoon of ground cloves

1/3 cup of raisins

1/3 cup of dried currents

1/3 cup of finely diced candied citron

1/3 cup finely chopped pecans or walnuts

Place milk, water, egg, butter, honey, vanilla, flour, salt and yeast into a large bowl and mix together. Once mixed knead the dough for about 10 minutes. Add the anise seeds, cloves, raisins, currants, citron, and nuts and knead for two minutes or until all of the fruit is fully blended.

Place the dough in a proofing basket or lightly oiled large bowl and cover with a warm damp cloth and let it rise in a warm place until double in size.

Punch down the bread dough. Remove the bread dough to a lightly floured surface. Knead the dough for 5 minutes. Cover and let rest for 5 minutes.

Lightly oil your pans. Cut the bread dough in half. Shape each half into a ball and place into the prepared pans.

Cover the dough with a warm damp cloth, and allow it to rise until double in size.  I like to place it on the top of my stove while preheating my oven.

Preheat your oven to 350°

Once the loaves of Panettone are ready place the pans in the oven and bake the Panettone for 35 to 40 minutes, or until they are golden brown and sound hollow when tapped.

Next transfer the loaves from the pan to a cooling rack. Allow the loaves to cool until room temperature.


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