Rich Panettone

Sam Nemati

"This recipe calls for both a Breadmaker and an Oven, and is more rich and flavorful than most (You just can't find many Panettone recipes that have rum or cream). It took a while to perfect this recipe, but feel free edit it to your own liking! Enjoy this beautiful bread during the Holidays!"
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0 servings
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Original recipe yields 9 servings

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  • Prep

  • Cook

  • Ready In

  1. Place the 1st set of ingredients (from Milk to Yeast) into Breadmaker in the order listed.
  2. Have the Breadmaker set to make a 1.5 lb. loaf of *BREAD DOUGH*.
  3. After the first 10 minutes of the Breadmaker kneading the dough, add the Candied Fruit, Raisins, and Chopped Nuts (if used).
  4. Allow the Breadmaker to continue kneading the dough. Take the dough out after the Breadmaker has finished the rising cycle, and divide into two equal portions.
  5. Spread each piece of dough into a well-greased 9"x5" bread pan. Cover each pan loosely with plastic wrap and allow it to rise for another 1/2 hour in a warm place. Preheat oven to 350 degrees.
  6. Remove wrap and spread a well beaten mixture of the final ingredients on top of both doughs.
  7. Bake for 35 minutes, or until a knife inserted into center of bread comes out clean.
  8. Serve hot after 5 minutes of cooling on a bread rack, or cool completely, wrap in plastic wrap, and freeze until needed.


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