Best 7 Panettone Christmas Bread For The Bread Machine Recipes

BREAD MACHINE CANDIED SWEET BREAD

Steps:

• In bread machine pan, place the first nine ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., Just before dough cycle is completed, add candied fruit and raisins. , When dough cycle is completed, turn dough onto a lightly floured surface. Shape into a 9-in. round loaf; place in a greased 9-in. springform pan. Cover and let rise in a warm place until doubled, about 40 minutes. , Preheat oven to 350°; bake until golden brown, 25-30 minutes. Cool on a wire rack. Remove sides of pan; cut into wedges.

PANETTONE II

Steps:

• Place all of the ingredients except for the mixed fruit into the pan of your bread machine in order directed by manufacturer. Select Sweet or Basic/White bread cycle, and use the Medium or Light crust color. Do not use the delay cycles. Add the fruit 5 to 10 minutes before the last kneading cycle ends, or when the raisin or nut signal starts.

PANETTONE CHRISTMAS BREAD FOR THE BREAD MACHINE

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 (BREAD MACHINE)

Steps:

• Add all ingredients except the raisins in the order suggested by your bread machine manual and process on the basic cycle according to the manufacturer's directions.
• At the beeper (or at the end of the first kneeding in the Panasonic or National), add the raisins.
• For the candied orange zest use 4 medium sized oranges, 1 1/3 cup water and 1 1/3 cup sugar. Remove all the orange-colored skin (zest) from orange, finaly chop or dice the zest.
• In a small saucepan, combine water and sugar. Bring to boil over medium heat, swirling the pan until the sugar dissolves and the liquid is clear.
• Add the zest and boil for 5 minutes. Let the candied zest cool in the syrup and refrigeratein covered jar for up to 3 weeks. Before using , drain the zest, reserving syrup, which is called for in some recipes and is delicious over fruit and ice cream.

STEVE'S PANETTONE FOR BREAD MACHINE

Steps:

• ** I prefer to mix my own from separate containers of candied cherries, citron, lemon and orange peel rather than use the premixed peel sold for friut cake as the individual fruit flavors remain more distinct this way.
• Add ingredients in bread machine pan in the order recommended by the manufacturer select white bread or sweet bread and push start; dough will look wet but that is normal for this bread, don't be tempted to add more flour.
• Note: I have found that candied fruit and nuts are rather resilient and don't break up easily.
• So I find little difference if the fruit and nuts are added at the beginning instead of waiting for the additives beep of the machine.
• You can wait if you wish but I tend in this recipe to throw it in with the rest of the ingredients.
• I like my bread less dense so the bread so that the flavor of the bread comes through and I can spread some butter on it.
• If you prefer a more dense fruity bread you can increase the fruit to a full cup.

PANETTONE CHRISTMAS BREAD

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.

GRANDMA'S CHRISTMAS BREAD

Steps:

• In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., Just before the final kneading (your bread machine may audibly signal this), add the raisins, currants and lemon zest. In a small bowl, combine glaze ingredients; drizzle over cooled bread.