Braided Blonde Bread Machine Panettone
Braided Blonde Bread Machine Panettone
If you’re looking for an easy twist on classic Panettone, this Braided Blonde Bread Machine Panettone recipe is a great option! Make the dough in a bread machine, shape into a braid and bake. Or, bake the loaf right in the bread machine. So good.
About this bread:
Panettone, traditionally, is a bread originating from Italy that is enjoyed at both Christmas and Easter. This recipe is not a true traditional panettone, but a more simple and slightly tweaked version of it. You get the flavours and sweetness of a panettone bread, but in this tasty bread machine version. It’s so so delicious.
Bake it or Shape it!
Panettone breads aren’t usually braided, but I like to shape and braid the dough then bake it in my oven. This is just a personal preference. But you can absolutely bake this bread right in the bread machine.
Bread Machine Blonde Panettone Recipe Tips
- MILK: Use room temperature milk, 2% or 3%.
- YEAST: Use fresh instant yeast, also called Bread Machine Yeast and Rapid Rise Yeast.
- ABOUT THE ADDITIONS: For more traditional flavours use fresh orange and lemon zest, candied peel and candied citron. In a pinch I use candied cherries instead of the peel and citron (like in this particular loaf).
- ANISE: Don’t have anise? Don’t worry, you can leave it out or substitute it with ground cinnamon.
- NUTS: Have a nut allergy? Feel free to leave out the slivered almonds.
- BAKING: You can either bake this bread right in the bread machine or in your oven. The difference will be in the shape: in the bread machine you will have a ‘rectangular’ loaf, but if you prefer you can shape the dough into loaf and bake it in your oven (this is my preferred method).
- PREPARE THE BAKING SHEET: Lightly grease a large baking sheet with butter.
- WHEN IS THE BREAD DONE BAKING? The bread loaf will sound hollow when you tap the top, and the top should be golden brown.
- FREEZING: This bread freezes well. Just make sure to let the bread cool completely before freezing. Freeze the bread in large freezer bags.
- SLICING TIP! Don’t try to slice into your bread too soon after baking or you’ll squish it.
Serving Suggestion:
This bread is perfect for Christmas brunch! And if you have next day leftovers it makes a fantastic French toast.
Braided Blonde Bread Machine Panettone
Ingredients
Panettone Bread:
- 1/2 cup milk at room temperature
- 2 large eggs at room temperature
- 1/2 tsp salt
- 3 tbsp liquid honey
- 1/4 cup butter, cut into 1 inch cubes
- 2 1/2 cups all purpose or bread flour
- 1 tbsp bread machine or instant yeast
- 1 tbsp grated orange zest
- 1 tbsp grated lemon zest
- 1 tsp anise seeds (optional)
- 1/2 cup golden raisins
- 1/2 cup mixed candied peel (see notes)
- 1/3 cup candied citron (see notes)
- 1/4 cup silvered almonds
Egg Wash:
- 1 large egg yolk
- 1 tbsp water
Instructions
- Add all of the ingredients EXCEPT for the raisins, peel, citron and almonds, to the bread machine, in the order listed above.1/2 cup milk, 2 large eggs, 1/2 tsp salt, 3 tbsp liquid honey, 1/4 cup butter, cut into 1 inch cubes, 2 1/2 cups all purpose or bread flour, 1 tbsp bread machine or instant yeast
- BAKING IN THE MACHINE OPTION: If you are baking the bread in the bread machine, select Sweet Cycle.
- Add the raisins, peel, citron and almonds at the "add ingredient" signal. OR
MAKING THE DOUGH ONLY: I did not bake my bread in the bread machine, so I selected the "Dough" cycle. Here's How To:
- When the dough cycle is up, remove the dough, and knead in the raisins, peel, citron and almonds.1 tbsp grated orange zest, 1 tbsp grated lemon zest, 1 tsp anise seeds, 1/2 cup golden raisins, 1/2 cup mixed candied peel, 1/3 cup candied citron, 1/4 cup silvered almonds
- Let the dough rest and rise on a floured surface for 15 minutes, covered with a bowl or damp tea towel.
- After this time, split the dough into 3 pieces, and roll it out into long ropes, about 1 inch thick.
- On a parchment lined baking sheet braid the ropes, pinching the ends together.
- Let the bread braid rise in a warm space, covered with a damp tea towel, for 30-45 minutes, or until doubled in size.
- In the meantime preheat your oven to 350 degrees F.
- When the dough has doubled in size, add an egg wash to make the crust shiny. Just mix together 1 tbsp water with 1 egg yolk, and brush the surface of the bread.1 large egg yolk, 1 tbsp water
- Bake for 25 to 30 minutes, until the bread sounds hollow when you tap the bottom.
- Let cool on a wire rack for at least 15 minutes before slicing.
Notes
Have a delicious day!
Reprinted with permission from Robert Rose Inc. Excerpted from 300 Best Bread Machine Recipes by Donna Washburn & Heather Butt © 2012 Robert Rose Inc. This book was gifted to me by www.robertrose.ca. All rights reserved: May not be reprinted without publisher permission.
Fabulous! Could you e-mail me some of that Pannetone?
OMYGOSH…these all look so good. I would love to have a bread machine…..someday….sigh
Your photos just blow my skirt up….you do know how to use that camera. 🙂
made this and it was awesome!!!!
That looks so yummy AND pretty!! Yum!!
i think i would like something in south nampa. i also think i would love to go on a snhppiog trip and learn how its really done. thanks, robin nava