Bread maker Panettone
Try the famous Italian Panettone with a long and exciting history this Christmas, but give it a modern twist. Less time and effort, but the same incomparable, unmistakable flavour!
Equipment
- Bread maker machine
- Spoon
- Small bowl+fork
- Cooling rack
Ingredients
Basic ingredients
- 400 g organic strong bread flour
- 5 tbsp organic coconut sugar
- 2 tsp dried yeast the suitable for bread makers type
- 1 tbsp organic coconut oil at room temperature
- 2 organic eggs beaten
- 1 tsp sea/rock salt
- 200 ml almond or coconut milk ¾ cup
- 1 tbsp organic orange zest
- 1 tbsp spice mix (ground cinnamon, nutmeg, ginger, clove)
Extras
- 50 g organic butter unsalted
- 1 handful raisins
- 1 handful goji berries organic, sundried
- 2 tbsp cacao nibs
- 1 handful chocolate shreds or dry fruits for decoration
Instructions
- The programme for this bread is Brioche (13, on my device); crust option: light; total time: 3 hours 30 minutes. Check the instruction booklet for your machine to choose the right programme.
- Each bread maker is different; my machine requires adding the dry ingredients first, then all the wet ones on top.
- After 55 minutes, the machine would beep and let me know that it was time to add the extras. Then I have to press the Start button again for the program to continue.
- When ready, carefully remove the pan from the bread maker using oven gloves.
- Remove the Panettone from the pan and allow it to cool completely on a cooling rack before serving.
- Each bread maker functions differently, but the end result will be a fluffy, flavourful Panettone ready in time for your Christmas dinner and a house filled with holidays aromas!
Notes
Bread maker Panettone is best consumed at the Christmas dinner after it has cooled completely. Any leftovers can be stored in a bread box and used within a week.