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Easter Panettone Bread

This Easter Panettone Bread is not a traditional Panettone, but a tweaked version of it and it’s a delicious one!  This recipe is so easy because you make the dough in your bread machine.

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

After making the dough in my bread machine, I kneaded in the lemon zest and currants before shaping it.  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

This Easter Panettone Bread is not a traditional Panettone, but a tweaked version of it and it’s a delicious one!  This recipe is so easy because you make the dough in your bread machine.

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


  • 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 or bread flour
  • 1 tbsp bread machine yeast
  • 2 tbsp grated lemon zest
  • 1/2 cup to 3/4 currants


  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. OR

** I did not bake my bread in the bread machine, so I selected the “Dough” cycle. Here’s How To:

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

Keywords: easter bread, easter panettone, panettone

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

Easter Panettone Bread

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

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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  • Reply
    March 18, 2016 at 8:03 PM

    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 😉

  • Reply
    Andrew Hopkins
    March 20, 2016 at 7:13 PM

    Total comfort food!! What a great looking breakfast…

  • Reply
    April 1, 2018 at 11:09 PM

    1tbsp bread machine? Is that 1 tbsp of bread machine yeast?

    • Reply
      Jo-Anna Rooney
      April 2, 2018 at 3:01 PM

      Hi Rose! Sorry, yes it should read 1 tbsp bread machine yeast.

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