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Braided Blonde Panettone


Every once in a while I’m sent something for my blog that knocks my socks off.  And recently it was a bread machine cookbook, called 300 Best Canadian Bread Machine Recipes.  See I love bread.  If I could have it my way, and my hips didn’t mind, I would eat bread     all     the     time.  No kidding.  Especially warm with loads of butter…mmmmm

So I thought that perhaps I might like this book, and was I ever right.  I have made 5 recipes already from it (some of them more than once) and every single loaf of bread was amazing.  Delicious.

This book is so good that I wanted to get this post up right away because honestly, I think this book would make a great Christmas gift.

Braided Blonde Panettone

So in keeping with the Christmas theme on my blog this December, I wanted to share with you a festive bread recipe…Panettone.  Panettone, traditionally, is a bread originating from Italy, that is enjoyed at both Christmas and Easter.  This recipe is not a traditional panettone, but a tweaked version of it.

Braided Blonde Panettone

And panettone breads aren’t usually braided, but I braided this one because I don’t like the shape of the loaves that come out of the bread machine.  I like to use the bread machine to make the dough, then I shape the loaves and bake them myself.

This recipe is delicious!  And makes a fantastic french toast!


Braided Blonde Panettone

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Servings: 1 loaf
Author: Jo-Anna Rooney


  • 1/2 cup milk at room temperature
  • 2 eggs at room temperature
  • 1/2 - 1 tsp salt I always use less salt (so I added 1/2 tsp)
  • 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 I left these out
  • 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


  • Add all of the ingredients EXCEPT for the raisins, peel, citron and almonds, to the bread machine, in the order listed above.
  • 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

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, cherries and almonds.
  • Then let the dough sit on a floured surface for 15 minutes, covered with a bowl.
  • 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 it rise, in a warm place covered with a tea towel, for 30-45 minutes, or until doubled in size.
  • In the meantime preheat your oven to 350.
  • When the dough has doubled in size, you can 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.
  • Bake for 25 to 30 minutes - until the bread sounds hollow when you tap the bottom.


Instead of the candied peel and candied citron, I added a generous 1/2 cup of chopped glace cherries.
Follow me on Pinterest!Mention @prettysuburbs so I can see it!

Here are some of the other loaves that I baked from this book, and we loved!

So yum!  And such a good book!  I’m thankful to have been sent it…and anyone who loves their bread machine would love to have this book!

Have a delicious day!

Excerpted from 300 Best Bread Machine Recipes by Donna Washburn & Heather Butt © 2012 Robert Rose Inc. All rights reserved: May not be reprinted without publisher permission.

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  • Reply
    December 14, 2012 at 8:48 AM

    Fabulous! Could you e-mail me some of that Pannetone?

  • Reply
    December 14, 2012 at 7:00 PM

    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. 🙂

  • Reply
    Tracy S
    December 16, 2012 at 5:23 AM

    made this and it was awesome!!!!

  • Reply
    December 17, 2012 at 4:06 PM

    That looks so yummy AND pretty!! Yum!!

  • Reply
    February 11, 2016 at 3:09 PM

    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

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