Bread Machine Panettone

5 from 2 votes

Bread Machine Panettone

This Bread Machine Panettone Bread is made in the bread maker and baked in the oven using a paper panettone mold. It's a lightly sweetened Italian cake bread traditionally served at Christmas time.

Prep Time1 30

Cook Time55

Rising Time1

Total Time3 25

Course: Appetizer, Bread, Side Dish

Cuisine: Italian

Diet: Vegetarian

Keyword: bread machine panettone recipe, bread maker panettone, traditional panettone bread

Servings: slices

Calories: 301kcal

Author: Kristina Tipps

Equipment

bread machine
1 large paper panettone mold
2 long bamboo skewers 16-30 inches
tall pot or other device for hanging and cooling the bread

Ingredients

¾ cup warm milk approximately 115°F
½ cup unsalted butter cut into pieces
3 large eggs beaten
1 teaspoon vanilla extract
1 teaspoon lemon extract
4 tablespoon sugar
1 ½ teaspoon salt
2 tablespoon dry milk powder
3 ¼ cups bread flour
2 ½ tsp yeast instant, active dry, or bread machine
1 cup candied orange peel
1 cup candied lemon peel
½ cup currants

Instructions

Add ¾ cup warm milk, ½ cup unsalted butter, 3 large eggs, 1 teaspoon vanilla extract, 1 teaspoon lemon extract, 3 ¼ cups bread flour, 4 tablespoon sugar, 1 ½ teaspoon salt, 2 tablespoon dry milk powder and 2 ½ teaspoon yeast to the bread maker pan in this order. For non-Cuisinart machines, check your brand's manual for the correct order to add ingredients. If it differs, add them in the order that your manual states. Follow the directions below for your preferred method of baking.
Select the dough setting. Choose the 2 lb loaf size. Select the mix-in option and press start. Watch the dough knead for the first 10-15 minutes and add more flour 1 tablespoon at a time if the dough is too wet. Panettone dough should be more wet than other bread doughs but should still form a ball as it kneads.
When the mix-in chime signals, add 1 cup candied orange peel, 1 cup candied lemon peel and ½ cup currants.
Once the dough cycle has finished, remove the dough ball from the pan and punch down a few times. Shape into a ball or other desired shape and place into the panettone mold. Slice a few slits into the top of the ball. Cover with a heavy towel and let rise for 60 minutes in a warm place.
Preheat the oven to 350℉. Carefully brush the top with egg white or milk. Bake for 50-60 minutes, or until top is golden brown and inside center reaches 200℉.
Remove from the oven and immediately push the 2 bamboo skewers through the bottom of the mold on each side of the bread. Using the tall pot to hold the bread, hang upside with the skewers resting on the top of the pot so the bread does not touch the bottom. Cool for 1½ to 2 hours upside down.
Once cooled, remove the skewers, slice and serve. Or follow the storage tips in the notes for storing/gifting.

Notes

Yeast: Active dry, instant yeast and bread machine yeast can all be used interchangeably in a bread maker. Bread machines are designed to use either of these without having to proof them first. Do not proof yeast prior to adding it to the bread pan for this recipe.

Storing: To keep panettone fresh and flavorful, store it at room temperature wrapped tightly in plastic wrap or aluminum foil or in an airtight container. Avoid storing panettone in the fridge, as this can dry out the bread and make it taste stale.

Freezing: To freeze, wrap it tightly in plastic wrap and place in a freezer-safe storage bag. When ready to eat, thaw it at room temperature or reheat the slices in the oven.

Gifting: instead of making one large loaf, use small paper molds to make miniature panettone loaves for holiday gifts. Cook smaller loaves for less time. Wrap tightly in plastic and secure with a festive ribbon or bow.

Nutrition