Venetian panettone

Yield: 1 Servings

Measure Ingredient
\N \N ---for 1 1/2 pound loaf---
⅓ cup Water
2 larges Eggs
2 larges Egg yolks
¼ pounds Butter or margarine
2½ cup All-purpose flour
3 tablespoons Sugar
½ teaspoon Salt
1 pack Active dry yeast
2 tablespoons Grated orange peel
1 tablespoon Grated lemon peel
1½ teaspoon Vanilla
¼ cup Golden raisins
¼ cup Sliced almonds

1. Add ingredients to bread machine pan according to manufacturer's directions.

2. Select sweet or basic cycle. 2. When fruit and nut signal sounds (or 5 minutes before end of last kneading), add golden raisins and sliced almonds.

3. Remove baked loaf from pan at once. Cool loaf on a rack at least 15 minutes before slicing. Serve hot, warm, or cool.

NOTES : Sunset Magazine, March 1998 Posted to MC-Recipe Digest by "Chateau Stripmine" <chateaustripmin@...> on Feb 15, 1998

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