Reviewed: Oct. 10, 2009

I was in a rush making this and added the egg yolks to the dough machine anad saved the whites for the top crust. I also didnt add in the fruit. Turned out fantastic as my new every day bread. My friends and family ove it.

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Colleen

Cooking Level: Professional

Home Town: Hales Corners, Wisconsin, USA

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Reviewed: Mar. 1, 2009

I just made this for the first time last night and it turned out perfect. I immediately cut a slice and it was wonderful. I highly recommend this if you need a bread quickly.

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KLEONARD1977

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Reviewed: Jan. 23, 2008

I did not care for this recipe.I have to say, I use my bread machine all the time so nothing went wrong with that. This bread is nothing like Panettone, it's not sweet at all and the amount of dried fruit does not even come close. Mine tasted salty.

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Miri

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Reviewed: Jan. 1, 2008

This is delicious! I made it on the spur of the moment, so had to make a couple substitutions. I used AP flour instead of bread flour, 1 packet of active dry yeast instead of bread machine yeast, and the only dried fruits I had were raisins and dates. It still turned out REALLY good, very moist, lightly sweet bread. I don't think this loaf will survive the day! Thanks for the recipe!

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ShariV

Cooking Level: Expert

Home Town: Rochester, New York, USA

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Reviewed: Dec. 28, 2007

Delicious!! I did alter the recipe slightly...I used craisins, chopped walnuts and orange zest in place of dried fruit mixture.

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Jamie

Cooking Level: Expert

Home Town: Calhoun, Tennessee, USA

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Reviewed: Dec. 17, 2007

Wonderful, light, better than regular fruit cake! My machine is too small for the full recipe so I split the dough in half and put each in one pound coffee cans to bake in a 350 degree oven for 25 minutes. It's like getting two loaves for the work of one.

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LACHESIS23

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Reviewed: Nov. 30, 2007

This Panettone is wonderful!!!! My 10 year old daughter does not eat Panettone and decided to try this one, she came for seconds! I followed the recipe exactly and it was perfect. The only addition I made was "Agua de Azahar" a typical vanilla like ingredient for Panettones, if you have the chance of getting it, add 1 1/2 tsp, you will not regret it! Maybe next time I will bake 5 to 10 minutes less in order to avoid a "crunchy" crust and will try adding nuts and almonds since my husband loves them. For the holidays I plan on glazing it and decorating with festive cherries. Thank you for the recipe! This will be the only Panettone in my house from now on!

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DH

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Reviewed: Nov. 27, 2007

This is really delicious. I did modify the recipe a little. I increased the amount of sugar to 1/4 cup and used 1 teaspoon of Fiori de Sicillia instead of the vanilla. I like lots of fruit and it seemed a bit shy of the amount of fruit I like so I'll increase the fruit to 3/4 cup next time I make it. It makes a very tender loaf and I will give this as a gift to some of my friends.

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MRSJPVAN2

Cooking Level: Expert

Home Town: West Los Angeles, California, USA

Living In: Pinole, California, USA

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Reviewed: Nov. 3, 2006

an excellent tasty bread rose beautifully i added 1/4 cup of nibbed almonds. will make it again.

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mags

Cooking Level: Expert

Home Town: Middlesbrough, Yorkshire, England, U.K.

Living In: Middelburg, Mpumalanga, South Africa

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Reviewed: Apr. 17, 2006

A very easy recipe that makes a beautiful loaf! Do not expect a heavier, very sweet bread. The flavor and texture are light, and definitely pleasant. The slices are excellent with butter, and are a special treat when toasted. I used a combination of golden raisins and dried currants, and increased the total amount of fruit to 3/4 cup. I used double-strength pure vanilla extract to boost the flavor. Again, a VERY nice bread that I will definitely make again.

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Corinne

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Reviewed: Nov. 30, 2005

This my second year making this recipe. My old fashioned Italian parents loved it. It just needs a little tweeking. At my mothers suggestion, I substituted a product called "vanillina" powder for the vanilla extract. This is available in small packets and you will need 3 or 4 of them. This will produce the missing "aroma" that was mentioned in a previous review. It does rise too high in the machine so I always pull off a lump after the second rise ( a bit smaller than a tennis ball) and discard it or bake it in the oven as a small bun. I used dried (or candied) mixed peel as the fruit along with some golden raisins. This is what you often find in store bought panettone

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CAPISTRANO1955

Cooking Level: Expert

Living In: Toronto, Ontario, Canada

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Reviewed: Nov. 23, 2005

I will definately try this recipe again. Great Flavour. Crust was a little too brown for my liking so next time I will watch it closely. Did one loaf in breadmaker and the others in the oven. Both turned out!!

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DEB_RICHDE

Cooking Level: Expert

Home Town: Calgary, Alberta, Canada

Living In: Smiths Grove, Kentucky, USA

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Reviewed: Dec. 28, 2004

Very good recipe. Thank you Sandra

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Juliana

Cooking Level: Expert

Home Town: Placerville, California, USA

Living In: Fort Polk, Louisiana, USA

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Reviewed: Dec. 16, 2004

Excellent bread for the holidays. The only problem I had was that it rose too high and the top of the loaf pressed up against the glass. When I took the loaf out, the top was sticky and doughy. I think it's because I used the fruit cake mix (chopped cherries, lemon peel and pineapple) rather than dried mixed fruit. There must have been a lot of extra sugar in what I used, which made it rise too high. I will continue to use this but cut back the sugar in the recipe to 1 and 1/2 tbsp.

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JENNIFER72_00

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Dec. 4, 2004

Sad to say I didn't love it. This was fine; it turned into a nice loaf of bread all right, well shaped, and that even with me adding the fruit right at the beginning (you don't need to wait for the kneading cycle in my experience). I used the kind of fruit you put in fruit cake and that could be the problem, I'm not sure what is meant by dried mixed fruit. However, the whole thing was lacking that panettone flavour to it...no aromatic, stays in your mouth flavour. It was like a sweet white bread with fruit. Bit disappointed. I may try rum or lemon extract instead of the vanilla.

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OCTOVUS

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Reviewed: Nov. 28, 2004

I made this last night, and it is a very simple recipe. Since I used mostly dehydrated Winesap apples and a few raisins, I did add (very gradually) a scant 2 Tbs. of water during the knead cycle. Also added a scant 1/4 cup of slivered almonds. Decreased the unsalted butter to 3 Tbs., the vanilla to 1-1/4 tsp., the bread flour to 3 cups, the salt to 1 tsp. Also decreased the yeast to 1-1/2 tsp. of regular old fashioned Active-Dry. While this turned out very well (not dry, and plenty salty), it lacks flavor. I will use it for panettone bread pudding. If you own an aging West Bend breadmaker that makes a regular (not square) loaf of bread (mine goes back to late 1997), the panettone recipe in the "Recipes and Instructions" manual is far superior. It calls for candied fruit, not dried.

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COOKER476

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Reviewed: Jul. 23, 2003

Not bad in itself, but way too dry to be a real panettone. Will not make it again. Sorry

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IVANDIEPART

Cooking Level: Expert

Living In: Brussels, Brussels, Belgium

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Reviewed: Jun. 9, 2003

The bread was NOTHING like I buy at my bakery. I know the recipe got raving 5 star reviews so my only assumption is that I did something wrong or my bread machine sucks. I followed the recipe and set my cycle to "sweet". The bread is edible but too dry and not sweet enough. The bread tasted as if there was too much yeast or the bread reacted to fast-much to the yeast. Perhaps I should have used anothe setting on my machine other then sweet (it seemed to allow to much time for the bread to rise). I will give the recipe another shot and do it by hand and bake it in a loaf pan. I used the panettone to make bread pudding. Mixed 2 cups milk, 2 eggs, 1tsp vanilla, 1/2 cup sugar onto panettone bread crumbs. Then sprinkled brown sugar and whipping cream (not whipped) on top, basked at 350 for 30 minutes. YUMMMY.

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SEYMA_BENNETT

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Reviewed: Apr. 4, 2003

This bread is wonderful! I used a combination of golden raisins, chopped dates, and currants, and it tastes so good! The texture is great, too. I would definitely recommend making this bread--and don't just wait for Christmas! It may be a Christmas bread, but it is very tasty anytime!

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PSYCHELLE

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Reviewed: May 8, 2002

Very good with or without the dried fruit.

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LOUISE CANADA

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