Panettone
World Marmalade Festival 2008: News and competition results from a uniquely English event in Cumbria >>>
Carrs
Sauce Flour is an easy-to-use multi- purpose flour for making sauces and gravies, find out more at Carrs Sauce Flour >>A former loaf of the Month (December 2007)
< back to full list of Bread Recipes | Print This Recipe
Recipe for Panettone
- 400g Carrs Breadmaker Strong White Flour
- 1½tsp Fast Action Dried Yeast
- 50g Golden Caster Sugar
- 1tsp Salt
- Finely Grated Rind of 1 Lemon
- 100g Melted Butter
- 210ml Milk
- 3 Egg Yolks
- 1 tsp Vanilla Extract
- 100g Finely Chopped Candied Peel
- 75g Jumbo Raisins
- Icing Sugar
Method
1. Follow the manufacturers’ instructions regarding the order of liquid/dry ingredients, and set your machine to the dough setting.
2. Butter a 6” (15cm) round non-stick cake tin. Shape the prepared dough into a ball and place in the prepared tin. Cover with oiled cling film and leave to rise in a warm place for about 45 minutes or until the dough reaches the top of the tin.
3. Preheat the oven to 180°C (350F, gas 4). Remove film and bake in preheated oven for 35-40 minutes.
4. Leave to cool in tin before turning out onto a wire rack. Sprinkle with sifted icing sugar and serve.
- Panettone can be served as a dessert, accompanied by sweet wine; it's also delicious toasted and spread with butter, or used in place of bread in a bread and butter pudding.
