Venetian Panettone

Name: Venetian Panettone
Ingredients: 1/3 cup water; 2 large eggs; 2 large egg yolks; 1/2 cup (1/4 lb.) butter or margarine; 2 1/2 cups all-purpose flour; 3 tablespoons sugar; 1/2 teaspoon salt; 1 package active dry yeast; 2 tablespoons grated orange peel; 1 tablespoon grated lemon peel; 1 1/2 teaspoons vanilla; 1/4 cup golden raisins; 1/4 cup sliced almonds

13 ingredients

4 steps

Ingredients

1/3 cup water
2 large eggs
2 large egg yolks
1/2 cup (1/4 lb.) butter or margarine
2 1/2 cups all-purpose flour
3 tablespoons sugar
1/2 teaspoon salt
1 package active dry yeast
2 tablespoons grated orange peel
1 tablespoon grated lemon peel
1 1/2 teaspoons vanilla
1/4 cup golden raisins
1/4 cup sliced almonds

Directions

1

Add ingredients to bread machine pan according to manufacturer's directions.
2

Select sweet or basic cycle.
3

When fruit and nut signal sounds (or 5 minutes before end of last kneading), add raisins and almonds.
4

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