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Joan's Italian Panettone - 1 Lb Loaf

Joan's Italian Panettone - 1 Lb Loaf comes together with Loaf, C Water, Egg, Anise Extract, and Rum Extract. Serves 8. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1 lb
• 3/8 cup
• 1
• 1 tsp
• 1 tsp
• 2 tsp
• 1 tbsp
• 2 tbsp
• 1/2 tsp
• 2 cup
• 2 tbsp
• 1 tsp
• 2 tsp
• 2 tbsp
• 2 tbsp
• 2 tbsp
• 2 tbsp
• 2 tsp

Method (preview)

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. Press START.

3. 3

   Observe the dough as it kneads.

4. 4

   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.

5. 5

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

6. 6

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

7. 7

   Bake Cycle: Raisin/nut

8. 8

   OPTIONAL BAKE CYCLES: Standard/Whole Wheat/Sweet Bread/Rapid Bake Conway, St. Martin's Griffin. �