Use & Care Manual

37
PANETTONE
INGREDIENTS 1½-LB. 2-LB.
Large eggs, at room
temperature
1 2
Milk (80°F – 90°F) ½ cup
2
/3 cup
Unsalted butter or
margarine, cut in pieces
¼ cup
1
/3 cup
Sugar ¼ cup
1
/3 cup
Diced mixed candied
fruit
¼ cup ½ cup
Diced candied cherries ¼ cup ¼ cup
Diced candied lemon
peel
2 tbsp. ¼ cup
Dried orange peel 1 tsp. 1½ tsp.
Anise seed ½ tsp. 1 tsp.
Salt ¾ tsp. 1 tsp.
Bread fl our 2¾ cups 3¼ cups
Bread machine yeast 2 tsp. 3 tsp.
Lightly toasted pine nuts
1
/
3
cup ½ cup
1. Measure ingredients, except pine nuts, into bread pan in
order listed.
2. Insert bread pan securely into baking chamber; close lid.
3. Add pine nuts into the automatic fruit & nut dispenser.
4. Plug unit into wall outlet.
5. Select SWEET. Choose loaf size and desired crust color.
Press the START button.
6. The complete signal will sound when bread is done.
7. Using pot holders remove bread pan from the unit and carefully
remove bread from pan. (If kneading paddle remains in bread,
remove paddle once bread has cooled.)
8. Allow bread to cool on a wire rack until ready to serve
(at least 20 minutes).
MAKES 1 LOAF
Tip: If desired, frost loaf with lemon confectioners’ sugar frosting and
sprinkle with additional chopped toasted pine nuts.
SWEET
SWEET