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My review
Panettone I
Lacey Lynn
"This traditional Italian Christmas bread is suited for dessert, afternoon tea or breakfast. Enjoy!"
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Ingredients
2 h 40 m servings 210Original recipe yields 12 servings (1 loaf)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- In a medium bowl, combine yeast, water and sugar. Cover and let stand 10 minutes, or until foamy. Add eggs, yogurt, vanilla, lemon zest, and salt. Mix well. Stir in flour 1/2 cup at a time until dough forms into a manageable ball. Turn out onto a lightly floured surface and knead for 5 to 10 minutes, adding flour as necessary, until dough is soft and pliable, but not sticky. (May need up to 5 cups flour.) Place dough in a large, lightly pan-sprayed bowl, cover, and let rise in a warm place until doubled, about 1 hour.
- Preheat oven to 350 degrees F (175 degrees C) and spray a round 8-inch cake pan with non-stick spray. In a small bowl, toss dried fruit with confectioners' sugar. Punch down dough in bowl, transfer to floured surface, and knead in the fruit.
- Form dough into a ball, place in prepared cake pan, cover loosely with dish towel, and let rise 30 minutes. (Loaf will rise above the pan sides.) Brush with melted butter, if desired. Bake for 45 minutes, or until loaf is golden brown and a toothpick inserted in the center comes out clean. Makes 10 wedges.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 7384 Ratings
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Most helpful positive review
1/2/2003
Fantastic recipe! My only negative comment is that I too found it a little less sweet than what I have found in other recipes...it can be cured easily with a 1/4 cup sugar or honey. The time i...
Most helpful critical review
12/15/2001
Took TOO long to make. Really not much flavor.
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Newest
1/2/2003
Fantastic recipe! My only negative comment is that I too found it a little less sweet than what I have found in other recipes...it can be cured easily with a 1/4 cup sugar or honey. The time i...
11/26/2005
This was a fantastic recipe! I used 5 1/2 cups of flour, and instead of the dried raisins and currants I used candied fruit (fruit-cake fruit). It was the BEST recipe for Panettone I have ever...
1/9/2001
a nice moist bread! adding whole wheat flour also gives it a nice texture. It rose up high and we ate the whole thing in a couple of days. An excellent bread, great with butter and jam. :)
1/1/2007
Great low sodium recipe! I increased the sugar to 1/3 cup and the fruits to a total of 3/4 cup. I then soaked the raisins and currents in triple sec (about 1 tbsp) and microwaved it briefly to s...
8/6/2004
I love that you just have to slap this into a round cake pan and it turns out looking kind of like a big mushroom. Very easy to make and tastes good. I think this would be a good recipe for a be...
1/20/2006
Really good and the recipe is very easy! I made at least 10 of these during the holiday season. I like it with more fruit so I've also used dried cranberries and golden and regular raisins. I ha...
12/19/2000
This Panettone turned out wonderfully! Thank you so much for the clear and cincise directions!!
12/17/2003
This bread is wonderful! I made it last Christmas for our family breakfast and have been asked to make it again this year - I think it's become one of our "new traditions"! Don't let the idea of...