Panettone #6

1 Loaf

Ingredients

Quantity Ingredient
⅔ cup Water, warm
2 tablespoons Butter or margarine, cut up
1 large Egg - scant 1/4 cup
2¼ cup Bread flour
1 tablespoon Powdered dry milk
1 teaspoon Salt
1 teaspoon Sugar
¾ teaspoon Anise seed
½ teaspoon Lemon peel*; freshly grated
½ teaspoon Orange peel*; freshly grated
1½ teaspoon Fleischmann's bread machine yeast
½ cup Red & green candied cherries whole-
⅓ cup Sun*maid raisins or currants
¼ cup Almonds; slivered
1 cup Water, warm
3 tablespoons Butter or margarine, cut up
1 large Egg - scant 1/4 cup
3¼ cup Bread flour
2 tablespoons Powdered dry milk
1½ teaspoon Salt
2 teaspoons Sugar
1 teaspoon Anise seed
¾ teaspoon Lemon peel*; freshly grated
¾ teaspoon Orange peel*; freshly grated
2¼ teaspoon Fleischmann's bread machine yeast
¾ cup Red & green candied cherries whole
½ cup Sun*maid raisins or currants
⅓ cup Almonds; slivered
1 *dried peel may be substituted

Directions

1 LB. LOAF

1½ LB. LOAF

SOURCE: Sun-Maid Raisin (On the Rise) Breads, Bread Machine Recipes cookbooklet, copyright 1995 by the Sun*Maid Growers of California. MM format by Ursula R. Taylor.

Measure carefully, adding ingredients in bread machine pan in the order recommended by the manufacturer - except cherries, raisins or currants and almonds. Select Sweet or Basic/White cycle. Use Light or Medium crust color. Add red and green candied cherries, raisins or currants, and almonds at the raisin/nut cycle or 5 minutes before last kneading cycle ends. The dough becomes VERY SOFT and WET in appearance at this point! DO NOT add flour, as the bread will become tough.

Remove baked bread from pan and cool on wire rack. PER SERVING: 260 calories, 7 g protein, 45 g carbohydrate, 4 g fat, 2 g dietary fiber, 345 mg sodium, 2 mg iron. Each one pound loaf makes 8 servings.

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