Panettone is a traditional Italian sweet bread recipe.
It is eaten year round, but is especially popular during the holidays.
Whether it’s eaten fresh or toasted, with just a bit of butter, this bread is heavenly. It’s a must try for bakers.
Panettone is considered a Christmas bread by Italians, although Italian specialty stores will often carry it year round.
Panetone is a slightly sweet yeast bread filled with raisins and candied fruit. I remember my Grandma baking it for us and eating it spread with soft, sweet butter. Absolutely fabulous!
This is a wonderful Italian bread recipe that will be enjoyed all year round. It makes a great breakfast bread and is a perfect afternoon snack or tea bread.
Panetone is baked in round baking tins. If you don’t have coffee tins, use something else that is round and a bit tall, like a deep spring form pan.
If you like making yeast breads and want something just a touch sweet, try this panettone. I think you will really like it.
Panettone Bread
Ingredients
- 2 envelopes dry yeast
- 1/2 cup lukewarm water
- 1 teaspoon sugar
- 1 1/2 cups milk, lukewarm
- 3 eggs, beaten
- 1/3 cup sugar
- 1/4 cup butter, soft
- 1 1/2 teaspoons salt
- 1/4 teaspoon allspice
- 6 cups all-purpose flour
- 1/2 cup raisins
- 1/2 cup mixed candied fruit, chopped
- 1/3 cup almonds, chopped
- 1/3 cup candied lemon peel, finely chopped
Instructions
- Dissolve the yeast in 1/2 cup lukewarm water with 1 teaspoon of sugar. Let stand until it begins to rise and foam. In a separate bowl, combine the milk, eggs, 1/3 cup sugar, butter, salt and allspice. Mix well. Add the yeast mixture and gradually mix in the flour. Cover with a damp cloth and let rise 30-45 minutes in a lukewarm oven.
- Stir the dough down. Add the raisins, candied fruit, almonds and lemon peel. Knead until well mixed. Divide the dough into 4-5 equal parts. Place in well greased coffee tins and let rise for 30-40 minutes until nearly to the top of the tins.
- Preheat the oven to 350ºF.
- Bake for 45-50 minutes in preheated oven. Let stand 5 minutes before removing the panetone from the tins. Let cool and wrap in plastic wrap or tin foil.
Nutrition
The recipe makes one large panetone bread.
Tips:
- If you don’t like candied fruit, omit it and substitute more raisins. It will still taste great. It just won’t be exactly like the traditional Italian bread.
- Make sure the water that you add to the yeast is really just lukewarm. Too hot and it will kill the yeast, too cool and it won’t activate the yeast.
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This panettone recipe is just one of our wonderful sweet bread recipes. Find them all here.
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