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Italian Panettone, Joan's #2

A home-style Italian Panettone, Joan's #2 made with C Water, Egg, Anise Extract, Rum Extract, and Vanilla Extract. Serves 14. Keep it handy for the next time you cook it.

Illustrative photo

Ingredientes

• 7/8 cup
• 1
• 1 1/2 tsp
• 1 1/2 tsp
• 1 tbsp
• 1 1/2 tbsp
• 3 tbsp
• 3/4 tsp
• 3 cup
• 3 tbsp
• 1 1/2 tsp
• 3 tsp
• 3 tbsp
• 3 tbsp
• 3 tbsp
• 3 tbsp
• 1 tbsp

Preparación (vista previa)

1. 1

   Place ingredients in bread pan, except nuts, raisins, citron, candied orange peel, and additional bread flour, using the least amount of liquid listed in the recipe.

2. 2

   Select LIGHT CRUST setting and RAISIN/NUT cycle.

3. 3

   Press START.

4. 4

   Observe the dough as it kneads.

5. 5

   After 5 to 10 minutes, if it appears dry and stiff or if your machine sounds as if it's straining to knead it, add more liquid 1 tablespoon at a time until the dough forms a smooth, soft, pliable ball that is slightly tacky to the touch.

6. 6

   In a small bowel, toss together the nuts, raisins, candied fruits, and additional bread flour. Add to the bread pan at the beep.

7. 7

   After the baking cycle ends, remove bread from the pan, place on a cake rack, and allow to cool for 1 hour before slicing.

8. 8

   Bake Cycle: Raisin/nut

9. 9

   OPTIONAL BAKE CYCLES: Standard/Whole Wheat/Sweet Bread/Rapid Bake