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Venetian Panettone

Venetian Panettone

Make this recipe in a 1 1/2-lb automatic bread machine.

Sunset MARCH 1998

  • Yield: Makes 24 servings

Ingredients

  • 1/3 cup water
  • 2 large eggs
  • 2 large egg yolks
  • 1/2 cup (1/4 lb.) butter or margarine
  • 2 1/2 cups all-purpose flour
  • 3 tablespoons sugar
  • 1/2 teaspoon salt
  • 1 package active dry yeast
  • 2 tablespoons grated orange peel
  • 1 tablespoon grated lemon peel
  • 1 1/2 teaspoons vanilla
  • 1/4 cup golden raisins
  • 1/4 cup sliced almonds

Preparation

1. Add ingredients to bread machine pan according to manufacturer's directions.

2. Select sweet or basic cycle.

3. When fruit and nut signal sounds (or 5 minutes before end of last kneading), add raisins and almonds.

4. Remove baked loaf from pan at once. Cool loaf on a rack at least 15 minutes before slicing. Serve hot, warm, or cool.

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Venetian Panettone recipe

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