Steve’s Panettone for Bread Machine

The first time I tasted true panettone, it was a revelation. My grandmother, freshly arrived from Italy, gifted us a massive, dome-shaped loaf wrapped in colorful paper. The aroma alone – a symphony of citrus, almonds, and warm yeast – filled the kitchen with holiday cheer. It wasn’t just a bread; it was a celebration of family, tradition, and the simple joy of sharing something delicious. I’ve been on a quest to recreate that experience ever since, and this bread machine panettone is my closest and easiest attempt yet at capturing that magic.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 4 hours 5 minutes (depending on bread machine cycle)
• Total Time: 4 hours 20 minutes
• Servings: 8-10
• Yield: 1 loaf
• Dietary Type: Not Vegan (contains eggs)

Ingredients

• 3/4 cup warm water
• 6 tablespoons vegetable oil
• 1 1/2 teaspoons salt
• 4 tablespoons sugar
• 2 eggs
• 3 cups all-purpose flour or 3 cups bread flour
• 1 (1/4 ounce) package Fleischmann’s yeast
• 1/2 cup candied fruit (preferably a mix of separate candied cherries, citron, lemon, and orange peel)
• 1/3 cup chopped almonds
• 1/2 teaspoon almond extract

Equipment Needed

• Bread machine

Instructions

1. Add all ingredients to the bread machine pan in the order recommended by the manufacturer. This is crucial to ensure proper mixing and rising. Generally, liquids go in first, followed by dry ingredients, with the yeast added last, often in a small well on top of the flour.
2. Select the white bread or sweet bread setting on your bread machine. This setting usually includes a kneading, rising, and baking cycle specifically designed for enriched doughs.
3. Press start. The dough will likely appear wet, but that’s normal for panettone, so resist the urge to add more flour. Over-flouring can result in a dry, dense loaf, which we want to avoid.
4. While some recipes advise adding the fruit and nuts during the “additives” cycle of your bread machine, candied fruit and nuts are quite resilient and don’t easily break down during the kneading process. Therefore, you can add the candied fruit and chopped almonds right at the beginning with all the other ingredients for simplicity. Of course, you can wait for the “additives” beep if you prefer.
5. Allow the bread machine to complete its cycle. This usually takes around 4 hours, depending on your specific machine and selected setting.
6. Once the cycle is complete, carefully remove the panettone from the bread machine pan. Use oven mitts, as the pan will be hot.
7. Place the panettone on a wire rack to cool completely. This is important for preventing condensation and ensuring a pleasant texture. Resist the urge to slice into it while it’s still warm!

Expert Tips & Tricks

• Ingredient Quality: The quality of your ingredients will significantly impact the final flavor. Use fresh yeast, high-quality flour, and, most importantly, excellent candied fruit. I strongly recommend seeking out individual candied peels (like those from Paradise brand) rather than pre-mixed fruitcake mixes. The individual peels tend to retain their distinct flavors, whereas the mixed peels can sometimes have an older, slightly bitter taste.
• Flour Choice: While all-purpose flour works well, using bread flour will result in a slightly chewier texture and a higher rise due to its higher protein content. Experiment and see which you prefer.
• Extract Flavoring: Don’t skip the almond extract! It adds a subtle but essential layer of flavor that complements the nuts and fruit. You could also experiment with a touch of orange or lemon extract for an even more pronounced citrus flavor.
• Dough Consistency: The dough will be sticky and wet. This is crucial for a light and airy panettone. Do not add more flour to “fix” the stickiness, or you’ll end up with a dense bread.
• Cooling: Allow the panettone to cool completely before slicing. This prevents a gummy texture and allows the flavors to fully develop.

Serving & Storage Suggestions

Serve Steve’s Bread Machine Panettone sliced, either plain or toasted with a smear of butter. It’s fantastic with coffee or tea for breakfast or as a sweet treat any time of day. It also makes a delicious addition to a cheese board or dessert platter.

Store leftover panettone in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and then foil and freeze for up to 2 months. Thaw completely at room temperature before serving. You can refresh slightly stale panettone by toasting it lightly.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	340 kcal	N/A
Total Fat	14.9 g	22%
Saturated Fat	2 g	10%
Cholesterol	46.5 mg	15%
Sodium	475.4 mg	19%
Total Carbohydrate	43.8 g	14%
Dietary Fiber	2.1 g	8%
Sugars	6.8 g	N/A
Protein	8 g	15%

Variations & Substitutions

• Extra Fruity: For a more intensely fruity panettone, increase the amount of candied fruit to a full cup. Keep in mind this will make the bread slightly denser.
• Different Nuts: Feel free to substitute other nuts for the almonds, such as walnuts, pecans, or hazelnuts.
• Citrus Zest: Add the zest of one orange or lemon to the dough for an extra burst of citrus flavor.
• Chocolate Chips: For a decadent twist, add 1/2 cup of mini chocolate chips along with the candied fruit and nuts.
• Glaze: Drizzle a simple glaze made from powdered sugar and milk over the cooled panettone for a sweeter finish. You can also add a touch of almond extract to the glaze.

FAQs (Frequently Asked Questions)

Q: Why is my panettone dough so sticky?
A: Panettone dough is naturally sticky due to its high moisture content, which is essential for a light and airy texture. Do not add extra flour to compensate; trust the process.

Q: Can I use active dry yeast instead of instant yeast?
A: Yes, but you’ll need to proof the active dry yeast in warm water with a pinch of sugar for about 5-10 minutes before adding it to the bread machine.

Q: My panettone didn’t rise very much. What could be the reason?
A: Several factors could contribute to this, including using old or inactive yeast, water that was too hot or too cold, or not enough sugar to feed the yeast. Make sure your ingredients are fresh and follow the recipe carefully.

Q: Can I make this recipe without a bread machine?
A: Yes, but it will require more manual effort. You can knead the dough by hand or with a stand mixer, then let it rise in a warm place before baking in a conventional oven.

Q: How can I tell if my panettone is done?
A: The panettone is done when it is golden brown on top and sounds hollow when tapped on the bottom. A toothpick inserted into the center should come out clean or with a few moist crumbs.

Final Thoughts

Baking Steve’s Bread Machine Panettone is more than just following a recipe; it’s about creating a little piece of joy. The aroma filling your kitchen, the anticipation of that first slice, and the pleasure of sharing it with loved ones – these are the true rewards. Don’t be afraid to experiment with variations, add your own personal touch, and make it your own. I encourage you to give this recipe a try and share your creations with me. And, of course, a warm cup of coffee or a glass of Vin Santo makes the perfect accompaniment to this delightful Italian bread. Buon appetito!