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Panettone for ABM


1 cup very warm water
1/2 tsp. almond extract
1/2 tsp. vanilla
1 egg
5 tablespoon butter or margarine, softened
3 tablespoon non-fat dry milk
5 tablespoon sugar
1/2 tsp. salt
3 cups bread flour
2-1/2 tsp. yeast

Set the machine on light crust, start the machine.
At the alarm add:
1/2 cup rasins, soaked in rum or water and well drained
3 tablespoon dried or candied fruit
2 tablespoon of pine nuts (or pecans)

The batter is rather soft but will thicken and yield a wonderful bread.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.