Italian Panettone( Christmas Bread Recipe

Name: Italian Panettone( Christmas Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup warm water (105 to 115F); 2 pkgs active dry yeast; 1/2 cup sugar; 2 teaspoons salt; 1/2 cup soft butter or margarine; 3 eggs; 1 egg separated; 51/2 to 6 cups all-purpose flour; 11/2 cups seedless raisins; 1 cup chopped diced citron; 1/2 cup sliced candied cherries; 2 tablespoons butter or margarine, melted; 2 tablespoons sugar

Servings: persons

1 cup warm water (105 to 115F)
2 pkgs active dry yeast
1/2 cup sugar
2 teaspoons salt
1/2 cup soft butter or margarine
3 eggs
1 egg separated
51/2 to 6 cups all-purpose flour
11/2 cups seedless raisins
1 cup chopped diced citron
1/2 cup sliced candied cherries
2 tablespoons butter or margarine, melted
2 tablespoons sugar

1
1. Sprinkle yeast over warm water in large bowl, stirring until dissolved.
2
2. Add 1/2 cup sugar,salt, 3eggs, egg yolk and 3 cups flour; beat with wooden spoon until smooth--about 2 minutes
3
3. Stir in fruit. Graduallyadd remaining flour; mix last of it by hand until dough leaves side of bowl
4
4. Turn out onto lightly floured board; roll to coat with flour. Knead until smooth --5 minutes
5
5. Place in lightly greased large bowl; turn tobring up greased side. Cover with a towel; let rise in warm place (85F), free from drafts, until double in bulk--11/2 to 2 hours. (fruited dough requires longer rising time). 6.Meanwhile grease two 8- or 9 inch layer cake pans or 2 large cookie sheets.
6
7. Punch down dough; turn out onto lightly floured pastry cloth. Divide in half; shape each into a round loaf.
7
8. Place in prepared pans. Brush topa with 2 tablespoons melted butter. Cover with towel; let rise in warm place (85F), free from drafts, until double in bulk 11/2 to 2 hours
8
9 Meanwhile preheat oven to 350F
9
10. With sharpe knife, cut a deep cross in top of each loaf. Combine egg white with 2 tablespoons water; brush over loaves. Sprinkle each wit 1 tablespoon sugar. Bake 40 to 50 minutes, or until golden. Remove from pans immediately, cool well on wire rack, away from drafts

2843

kcal

Calories

Fat

518

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup warm water (105 to 115F), 2 pkgs active dry yeast, 1/2 cup sugar, 2 teaspoons salt, and more.

Yes, Italian Panettone( Christmas Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Italian Panettone( Christmas Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions