Last year, I made a bread maker version of the Italian Christmas bread, panettone, for the children, to go along with our study of the Italian legend of Befana (the old woman so busy around her house, she misses a chance to see the Christ Child).
Apparently, I hadn't yet discovered Tony dePaola's retelling of the legend of the first panettone, Tony's Bread. I came across the story of the baker, his daughter, and the nobleman who wants to marry her, this year, in my search for Christmas picture books, with recipes included. Unfortunately, even though this is one of those stories, that begs to have a recipe included - it does not.
So, it was back to the bread maker for us.
This year, I had some candied fruit on hand, and added a half a cup of it to the recipe. I also discovered the fruit can be added right on top of the flour, without having to wait to catch any beeps for add-ins (so much easier). I chucked a handful of nuts into mine, I don't think that's traditional, but I like nuts. In the end, the taste might be more Montana than Milan, but that won't stop it from becoming a tradition around here.
Bread Machine Panettone (by a total non-Italian)
1/2 cup warm water
1/4 cup, fresh squeezed, orange juice
1/4 teaspoon orange zest
1/4 cup butter, cubed
1 and 1/8 teaspoons vanilla extract
1/8 teaspoon anise extract
3 and 1/4 cups flour (bread flour, if you have it)
2 tablespoons white sugar
2 tablespoons dry milk powder (you can use milk instead, just add it with the wet ingredients)
1 and 1/2 teaspoons salt
2 teaspoons yeast
1/4 cup golden raisins, and craisins, or any mixture of dried fruit
1/2 cup candied fruit (like the stuff for fruitcake)
1/4 cup chopped nuts (totally optional).
Add the ingredients to the bread machine in the order they are listed. Select light crust for white, and start the machine.
It's great to be a homeschooler.