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
2 eggs
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.
We did Befana and Italy yesterday, too!
ReplyDeleteI sometimes wonder if I had a bread machine if I would make bread more often. Then I think of how often I actually bake.
ReplyDeleteSounds (and I bet smells) lovely!
ReplyDelete(Oh, and I bet you have seen this done before, but if you wanna use your bread maker and not have a big "block" of bread, just use the dough setting and then bake the bread in a regular loaf pan in your oven. It comes out so much softer than the regular bread maker, and yet it is SO MUCH MORE EASY to do it this way!) ;0)
Your pannetone looks very Italian to me. My mom fell victim to the temptation of the bread machine a few years back. She baked fantastic breads... and ate them. A year later she was 30 pounds heavier. I decided not to give in to this temptation, because I really love bread and other dough creations too!
ReplyDeleteRaising a Happy Child - Ya, putting on 30 bread pounds would be quite easy for me, too. I have to really watch it! But, it smells so good :)
ReplyDeleteI have never had panettone. Also, I own a bread machine and never use it!
ReplyDeleteChristy - There's no time like the present!
ReplyDeleteI love Tomie De Paola, and your bread looks gorgeous. :-)
ReplyDeleteBoy, does that look beautiful!
ReplyDeleteCan't say I've ever had Panettone either. Candied fruit in bread is a hard sell for me. But the rest of it sounds delicious! :)
ReplyDeleteI've never had Panettone but yours looks really inviting. I also wanted to thank you for the two posts of holiday books.
ReplyDeleteThis legend sounds the same as the Russian one. Thanks for pointing me toward Italy for our Christmas around the World next year!
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