PANETTONE CHRISTMAS BREAD

Panettone Christmas Bread image

Based on a bread machine recipe from the AllRecipes site. Bake it in a standard loaf pan. Allow it to rise fully; it will come up above the pan quite a bit. You may substitute some bread flour if desired. For the fruit, I like dried fruit, but traditional recipes call for candied fruit. I make it at least 1 week before Christmas to have on hand for tea-time snacks or breakfast. We love to use it for French toast on Christmas morning, dipped in eggnog, fried in butter, and served with maple syrup and bacon.

Provided by cathyfood

Categories Yeast Breads

Time 2h50m

Yield 1 loaf, 12 serving(s)

Number Of Ingredients 11

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Ingredients

1/2 cup warm water
1/4 cup milk
1/4 cup white sugar
1 pkt. fast rising yeast
3 1/4 cups all-purpose flour
1 1/2 teaspoons salt
1/4 cup soft butter
2 tablespoons vegetable oil
1 1/2 teaspoons vanilla extract
2 eggs
1 cup chopped dried fruit

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.

*** Explore more Panettone Christmas Bread Recipes »

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Milo

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This is the best panettone recipe I've ever tried. The bread is so light and fluffy, and it has a wonderful flavor.

Md pokas Khan

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I've made this panettone recipe several times, and it's always perfect. It's my go-to recipe for holiday baking.

Domingo Pinon

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This panettone recipe is a bit too sweet for my taste, but it's still very good.

Zerah Renguul

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I love this recipe! The panettone is always a hit with my family and friends.

Syed qalab Abbas

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This was my first time making panettone, and it was a disaster. The bread was dense and dry, and it didn't rise properly.

Dahlia Garcia

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This recipe is great! I made some adjustments to suit my taste, and the bread turned out perfectly. I'll definitely be making this again.

Somir King

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I followed the recipe exactly, but my panettone didn't turn out as light and fluffy as I was hoping. I'm not sure what went wrong.

Gula Paswan

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This panettone recipe is a bit time-consuming, but it's definitely worth the effort. The bread is so rich and flavorful, and it's perfect for a special occasion.

lola_thecutie_ Williams

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I was a bit skeptical about making panettone at home, but this recipe proved me wrong. The bread was absolutely delicious, and it was a hit with my friends and family.

Jaxon Doan

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This was my first time making panettone, and it was a lot easier than I thought it would be. The bread turned out delicious, and I'm so glad I tried this recipe.