The panettone with the bread machine is truly an excellent alternative idea and also quick.
I had been wanting to try making panettone with the bread machine for a long time and so even if a little incredulous, I tried!!!
In about 3 and a half hours you have a nice panettone ready to eat!!!
Just insert all the ingredients and follow the instructions of the bread machine, maybe adding chocolate like I did, or candied fruits and raisins that don’t really thrill me!!!
I must say though that if you do the whole process with the bread machine, you will obviously get the classic rectangular shape, or in the second version to get a classic shape.
Regardless of the shape you choose, the taste is excellent and the softness too.
I made it both doing everything up to cooking with the bread machine and in the second version with final baking in the oven with the classic shape.
I recommend buying this fantastic Panasonic bread machine as I did and creating the most varied recipes.
Of course, you can also make this recipe without a bread machine, kneading by hand and being careful with the rising.
Approx. 748 Kcal per person
- Difficulty: Easy
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 40 Minutes
- Portions: 8 people
- Cooking methods: Bread Machine
- Cuisine: Italian
- Seasonality: Christmas
Ingredients for Making Panettone with the Bread Machine
- 14 oz Manitoba Flour
- 6 tablespoons Sugar
- 3.5 oz Butter
- 1.8 oz Butter to add later
- 2 Medium Eggs
- 1 1/2 teaspoon Salt
- 2 teaspoons Dry Yeast
- 7.5 fl oz Whole Milk
- 1 pouch Vanilla, or ½ teaspoon of liquid vanilla
- 3.9 oz Dark Chocolate Chips or Shavings
- 0.7 oz Powdered Sugar
Tools
- 1 Bread Machine bread machine
Preparation of Panettone with the Bread Machine
Preparation
In the bread machine’s basket insert the kneading blade, add the flour, sugar, salt, butter cut into pieces (1.8 oz), previously beaten eggs, warm milk, and dry yeast.
Dough and Cooking in the Bread Machine
Turn on the machine setting it to program 13 (of my Panasonic bread machine), medium crust, XL size, turn it on and wait for about fifty minutes for the beep to add ingredients.
When the beep sounds, add the remaining 1.8 oz of butter in pieces, chocolate chips or shavings, and at this point press the start button again and the machine will work for about 2 and a half hours including cooking.
At the end of cooking, the machine will emit a sound again and at that point, you can remove the panettone from the machine.
Let cool and serve with a dusting of powdered sugar if you like.
Bread Machine Dough and Oven Baking
Once you have put everything in the basket, as we did above in the first phase, set the dough program, on my machine button 28 which lasts about 45 minutes, press start and let it work.
In the meantime prepare the chocolate chips or cut the dark chocolate into shavings.
When it has finished, unplug and leave the dough in the machine for about twenty minutes, then pour it onto a lightly floured work surface, roll it out to create a large rectangle, spread the shavings or chocolate chips over it, and fold the rectangle over itself
….then close the edges inside, almost as if making pastry folds.
Take a 1 kg paper panettone mold and put the dough in it, press it slightly to level the dough a bit and let it rise for about an hour.
After time has passed, bake on the lowest shelf of the preheated static oven at 392° F with a glass of water, after 5 minutes remove it and make a cross cut on the top of the panettone and in the center of this cross cut place the remaining 1.8 oz of butter.
Rebake and cook for about 45 more minutes.
Baking times vary depending on the oven, always check the cooking by inserting a wooden stick, if it comes out dry and clean, the panettone will be cooked.
If it seems to be cooking too much on the surface, lower the temperature by 10 degrees and continue cooking for a few more minutes.
The panettone should be cooled hanging upside down without the bottom resting anywhere, but you should organize yourself with suitable skewers.
Baking times vary depending on the oven, always check the cooking by inserting a wooden stick, if it comes out dry and clean, the panettone will be cooked.
If it seems to be cooking too much on the surface, lower the temperature by 10 degrees and continue cooking for a few more minutes.
The panettone should be cooled hanging upside down without the bottom resting anywhere, but you should organize yourself with suitable skewers.
Let cool and decorate as desired, or simply dust with powdered sugar.
Follow me on Facebook Pinterest Twitter Instagram Youtube Telegram
If you want to stay updated, subscribe to the newsletter
by clicking here
