"This traditional Italian Christmas bread is suited for dessert, afternoon tea or breakfast. Enjoy!" — Lacey Lynn
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1 (.25 ounce) package
active dry yeast
warm water (110 degrees F/45 degrees C)
nonfat plain yogurt
grated lemon zest
unbleached all-purpose flour
Fantastic recipe! My only negative comment is that I too found it a little less sweet than what I have found in other recipes...it can be cured easily with a 1/4 cup sugar or honey. The time is worth it!
Took TOO long to make. Really not much flavor.
This was a fantastic recipe! I used 5 1/2 cups of flour, and instead of the dried raisins and currants I used candied fruit (fruit-cake fruit). It was the BEST recipe for Panettone I have ever had! Tante Grazie, que benissimo!
a nice moist bread! adding whole wheat flour also gives it a nice texture. It rose up high and we ate the whole thing in a couple of days. An excellent bread, great with butter and jam. :)
Great low sodium recipe! I increased the sugar to 1/3 cup and the fruits to a total of 3/4 cup. I then soaked the raisins and currents in triple sec (about 1 tbsp) and microwaved it briefly to speed up the absorption. I recommend letting it rest for a few hours prior to use. Delicious low fat & low sodium gift for those who can't enjoy the usual holiday excess. Oh yes, I also ended up using quite a bit more flour (5-6 cups) to get a workable dough. But it's important to keep the dough slightly sticky so that the bread doesn't come out too dry. BTW, this stuff makes super French toast when dipped in the usual egg/milk mixture with a touch of vanilla. Very nice!
I love that you just have to slap this into a round cake pan and it turns out looking kind of like a big mushroom. Very easy to make and tastes good. I think this would be a good recipe for a beginning bread baker to try out.
Really good and the recipe is very easy! I made at least 10 of these during the holiday season. I like it with more fruit so I've also used dried cranberries and golden and regular raisins. I have also added orange zest in addition to the lemon zest.
This Panettone turned out wonderfully! Thank you so much for the clear and cincise directions!!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 210
** Calories from Fat: 20
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