Title: Panettone #1
Categories: Breadmaker Bread Main
Yield: 1 Loaf

1 LB. LOAF
2/3	c	Water, warm
2	tb	Butter or margarine, cut up
1	lg	Egg - scant 1/4 cup
2 1/4	c	Bread flour
1	tb	Powdered dry milk
1	ts	Salt
1	ts	Sugar
3/4	ts	Anise seed
1/2	ts	Lemon peel*; freshly grated
1/2	ts	Orange peel*; freshly grated
1 1/2	ts	Fleischmann's bread machine yeast
1/2	c	Red & green candied cherries whole-
1/3	c	Sun*maid raisins or currants
1/4	c	Almonds; slivered
1 1/2 LB. LOAF
1	c	Water, warm
3	tb	Butter or margarine, cut up
1	lg	Egg - scant 1/4 cup
3 1/4	c	Bread flour
2	tb	Powdered dry milk
1 1/2	ts	Salt
2	ts	Sugar
1	ts	Anise seed
3/4	ts	Lemon peel*; freshly grated
3/4	ts	Orange peel*; freshly grated
2 1/4	ts	Fleischmann's bread machine yeast
3/4	c	Red & green candied cherries whole
1/2	c	Sun*maid raisins or currants
1/3	c	Almonds; slivered
1		*dried peel may be substituted

SOURCE: Sun-Maid Raisin (On the Rise) Breads, Bread Machine Recipes cookbooklet, copyright 1995 by the Sun*Maid Growers of California. MM format by Ursula R. Taylor.

Measure carefully, adding ingredients in bread machine pan in the order recommended by the manufacturer - except cherries, raisins or currants and almonds. Select Sweet or Basic/White cycle. Use Light or Medium crust color. Add red and green candied cherries, raisins or currants, and almonds at the raisin/nut cycle or 5 minutes before last kneading cycle ends. The dough becomes VERY SOFT and WET in appearance at this point! DO NOT add flour, as the bread will become tough.

Remove baked bread from pan and cool on wire rack. PER SERVING: 260 calories, 7 g protein, 45 g carbohydrate, 4 g fat, 2 g dietary fiber, 345 mg sodium, 2 mg iron. Each one pound loaf makes 8 servings.

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