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Easy Bread Machine Panettone Bread

This Panettone Bread is an easy and delicious bread recipe. Let your bread machine do all the mixing and kneading then shape the dough into a braided loaf and bake it in your oven.

This Panettone bread is a slightly sweet bread with a hint of lemon flavour. It’s perfect served with brunch, Mother’s Day and Easter.

Easter Panettone Bread

Make the Dough in a Bread Machine

I love bread. There is just nothing more mouthwatering than a freshly baked loaf smothered in butter!  But the funny thing is I’ve never actually made bread the traditional way, which is strange because I grew up watching my Grandma bake loaves and loaves of home made bread in her kitchen on the farm…there was seriously no better smelling place on Earth than bread day at Grandma’s.  I wish I had learned her bread making magic, but I never did.  So my bread making skills, or lack there of, came from a bread machine that we received as a wedding gift.  I have to admit though, that I love my bread machine…it’s the greatest invention ever.  It takes all the work out of making delicious home made bread, as it kneads and lets the dough rise, then magically bread is created.  But the one thing I really dislike about bread machines is the shape of the loaf after it has baked, so I actually only use the machine to make the dough, then I shape it myself and bake it in the oven.  That’s what I did with this Easter Panettone recipe.

Easter Panettone Bread

Shape and Bake in your Oven

After letting my bread machine make the dough, I removed it then kneaded in the lemon zest and currants before shaping it into a braid.  Then I baked it in my oven, and ended up with at delicious home made loaf of bread that is perfect for Easter brunch.  It’s moist and slightly sweet, with a hint of lemon…so delicious!

Easter Panettone Bread

Recipe Tips:

  • Milk and Butter: Make sure your milk and butter are at room temperature.  Cold ingredients do not stimulate yeast growth, so the dough won’t rise properly.
  • Currants. If you don’t want to use currants you can substitute them with raisins, or any chopped dried fruit.
  • 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 a braid and bake it in your oven (this is my preferred method).
  • Prepare your pan:  I lightly grease a large baking pan (like a cookie sheet).
  • 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 very well. Just make sure to let the bread cool completely before freezing.  I like to freeze my bread loaves in plastic bread bags.
  • Tip!  Don’t try to slice into your bread too soon after baking or you’ll squish it…ask me how I know.
  • What do I serve my panettone bread with? This bread is delicious for brunch! Serve it with this crustless quiche or even simple bacon and eggs.
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Easy Bread Machine Panettone Bread

This Panettone Bread is an easy and delicious bread recipe. Let your bread machine do all the mixing and kneading then shape the dough into a braided loaf and bake it in your oven.

  • Prep Time: 150 minutes
  • Cook Time: 30 minutes
  • Total Time: 3 hours
  • Yield: 1 loaf 1x
  • Category: Bread
  • Method: Baking

Ingredients

Scale
  • 1/2 cup milk
  • 2 eggs
  • 1 tsp salt
  • 3 tbsp liquid honey
  • 1/4 cup butter cut into small cubes
  • 2 1/2 cups all purpose flour
  • 1 tbsp bread machine yeast
  • 2 tbsp grated lemon zest
  • 1/2 cup to 3/4 currants

Instructions

Baking the bread in the bread machine:

  1. Add all of the ingredients EXCEPT for the lemon zest and currants, to the bread machine, in the order listed above.
  2. If you are baking the bread in the bread machine, select Sweet Cycle.
  3. Add the lemon zest and currants at the “add ingredient” signal.
  4. Let your bread machine do the rest.

Making the dough in the bread machine, then shaping and BAKING IN YOUR OVEN:

  1. Add all of the ingredients EXCEPT for the lemon zest and currants, to the bread machine, in the order listed above.
  2. Choose the dough cycle.
  3. When the dough cycle is up, remove the dough, and knead in the lemon zest and currants.
  4. Then let the dough sit on a floured surface for 15 minutes, covered with a bowl.
  5. After this time, split the dough into 3 pieces, and roll it out into long ropes, about 1 inch thick.
  6. On a parchment lined baking sheet, braid the ropes, pinching the ends together.
  7. Let it rise, in a warm place covered with a tea towel, for 45 minutes, or until doubled in size.
  8. In the meantime preheat your oven to 350 degrees F.
  9. When the dough has doubled in size brush the surface of the bread lightly with milk or cream.
  10. Bake for 25 to 30 minutes – until the bread sounds hollow when you tap the bottom.

Keywords: easter bread, easter panettone, panettone, bread machine panettone

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Adapted from 300 Best Bread Machine Recipes by Donna Washburn & Heather Butt

Serve this bread for Easter brunch with a delicious Asparagus Goat Cheese Fritatta!  Head on over to the Kendall-Jackson blog where I’m sharing the recipe today!  It’s a good one!

Asparagus Goat Cheese Fritatta

Looking for more Easter recipes?

Make sure to head over to my post where I’ve put together all of my favourite Easter recipes!  CLICK HERE

Easter Dinner Menu Ideas

PIN IT for later!

Have a delicious day!

I am working with Kendall-Jackson wines to bring you some delicious recipes!  But as always the recipe, my voice, all content, and opinions are mine alone.  Enjoy!

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4 Comments

  1. I don’t think I have bread skills either, to be honest. I knead the doughs in my kitchenaid. I’m not sure how it’d go by hand. I learned to make brioche in pastry school by hand, but it wasn’t traditional kneading. It was a slap the dough down on the counter, then scoop it up with a bench scrapper, and repeat, over and over and over, until the instructor came by and said “you’re done”. Hahaha! I rather enjoyed the slap & scoop method, actually. It was therapeutic because you could really get out all of your frustrations. Plus it was hard work, which was good because we are a lot of freshly baked brioche when we were done 😉

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