Serves: 12
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Serving Size: 1 slice
1 1/2-Pound Recipe
___ cup milk
_ egg
_ tablespoons margarine or butter, softened
_ teaspoon salt
_ cups bread flour
_ 1/2 teaspoons anise seeds, crushed
_ teaspoons bread machine or quick active dry yeast
___ cup coarsely chopped dried or candied pineapple
___ cup chopped candied citron, drained
Make 1 ½ Pound Recipe with bread machines that use 3 cups flour, or make 2 Pound Recipe with bread machines that use 4 cups flour.
Measure carefully, placing all ingredients except pineapple and citron in bread machine pan in the order recommended by the manufacturer. Add pineapple and citron at the Raisin/Nut signal.
Select Basic/White cycle. Use Medium or Light crust color. Do not use delay cycles. Remove baked bread from pan, and cool on wire rack.
1 Slice: 170 Calories (25 calories from fat); 3g fat (1g saturated); 20mg cholesterol; 250mg sodium; 33g carbohydrate (2g dietary fiber); 5g protein
SUCCESS TIP: We found from our testing that the same amount of yeast is needed for both the 1 ½-pound and 2-pound loaves.
SUCCESS TIP: If your bread machine doesn't have a Raisin/Nut signal, add the pineapple and citron 5 to 10 minutes before the last kneading cycle ends. Check your bread machine's use-and-care book to find out how long the last cycle runs.
DID YOU KNOW? Panettone (pronounced pan-uh-TOH-nee) is a sweet yeast bread that originated in Milan, Italy. Since it is made in a tall cylindrical shape, the vertical bread machine pan is perfect for this bread. Panettone is traditionally served at Christmastime but also at other celebrations such as weddings and christenings. This bread makes a great holiday gift, wrapped in clear cellophane and tied with a big red bow, just as they do in Italy.
From "Betty Crocker's Best Bread Machine Cookbook, The Goodness of Homemade Bread the Easy Way." Text Copyright 1999 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
From "Betty Crocker's Best Bread Machine Cookbook." Text Copyright 1999 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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