photo credit: one perfect bite
I usually post recipes as I make them, so I can measure the ingredients for y'all. I'm more of an eyeball the ingredients kinda cook by nature. Looking back through the blog, I realized I'm not giving you much time before holidays for recipes. D'oh. Easter is on its way and y'all will be planning what your making, so I thought I'd get some Easter recipes published on the blog for my friends well ahead of time.They may not be traditional, but they're a part of my family's unique culture. Just like with any recipe I post for y'all, make changes as you see fit. This isn't like some holy book of recipes here. ;o) Make it your own and you'll enjoy it more!
I first had panettone from a local shop in Assisi, Italy for Easter, 2001. This bread was so yummy good and unexpected. At first, I thought it was going to taste like any old fruity bread (think fruitcake), but it was sweet and dense without being gross like the cake my great grandmother used to serve me with hot tea the few times I visted her when I was a little girl. I've purchased the Italian breads like the one pictured (usually the ones pushed by Nestle) and they're fine, but they don't come close to the yummy goodness of that bread we had in Assisi. This recipe sure does though.
Like with all of my bread recipes, the bread machine makes this super easy to make. I recommend looking through what I use and then considering any substitutions you might want to make. I use almond extract, but you might prefer lemon extract. You can really make it your own when it comes to the candied fruits and nuts. I like raisins, cranberries, and dried apricots. You might like dried cherries. I use almonds. You might like pine nuts. You can't go wrong when changing those details. If you want to stick to authentic (as much as a bread machine recipe from a damn Yankee in Georgia can be authentic), add citron, orange, and lemon peel.
My recipe will give you a tall loaf, but it won't be as tall or dome shaped as what you can buy. Here's a little secret for you- when I first tried panettone in Assisi, it wasn't tall and dome shaped either. This bread is usually made at Christmas and New Year in Italy, but we're terrible about having whatever we want, whenever we want it and, since I first had panettone at Easter, I associate it with this holiday and this time of year. I make it for Christmas, Easter, and sometimes, just because. ;o) Enjoy, y'all! Peace, B.
Like with all of my bread recipes, the bread machine makes this super easy to make. I recommend looking through what I use and then considering any substitutions you might want to make. I use almond extract, but you might prefer lemon extract. You can really make it your own when it comes to the candied fruits and nuts. I like raisins, cranberries, and dried apricots. You might like dried cherries. I use almonds. You might like pine nuts. You can't go wrong when changing those details. If you want to stick to authentic (as much as a bread machine recipe from a damn Yankee in Georgia can be authentic), add citron, orange, and lemon peel.
My recipe will give you a tall loaf, but it won't be as tall or dome shaped as what you can buy. Here's a little secret for you- when I first tried panettone in Assisi, it wasn't tall and dome shaped either. This bread is usually made at Christmas and New Year in Italy, but we're terrible about having whatever we want, whenever we want it and, since I first had panettone at Easter, I associate it with this holiday and this time of year. I make it for Christmas, Easter, and sometimes, just because. ;o) Enjoy, y'all! Peace, B.
Add the following ingredients to the pan of your bread machine in this order:
3/4 cup warm water
3 tablespoons butter
3 tablespoons vegetable oil
2 eggs
1/2 teaspoon almond extract
3 cups bread flour
1 & 1/2 teaspoons salt
4 tablespoons sugar
2 1/4 teaspoons yeast
1 cup candied fruits (I use raisins, cranberries, & apricots.)
1/2 cup almond slivers
Set on white bread cycle; light crust. Just before serving, I dust the loaf with powdered sugar, because I grew up in Mobile and we dust every thing with powdered sugar.
3/4 cup warm water
3 tablespoons butter
3 tablespoons vegetable oil
2 eggs
1/2 teaspoon almond extract
3 cups bread flour
1 & 1/2 teaspoons salt
4 tablespoons sugar
2 1/4 teaspoons yeast
1 cup candied fruits (I use raisins, cranberries, & apricots.)
1/2 cup almond slivers
Set on white bread cycle; light crust. Just before serving, I dust the loaf with powdered sugar, because I grew up in Mobile and we dust every thing with powdered sugar.
