This panettone recipe is a tradtional Italian Bread Recipe . One thing that makes it quicker than a lot of bread is - it has no yeast! Yay gotta like that. But I do want to say it's not a total walk in the park either. There's several ingredients and liqueurs- and the process has a few more steps than buying a make-a-bread-from-a-box recipe.
I felt compelled to post this - since it's a sweeter bread. (Even though it's not necessarily an Italian Dessert Recipe. ) When I was little my mom and grandma used to buy this from our local baker. And once our bakery sold out - that was it for the day. You never knew when the bakery was going to close on any given day. Nowadays - in America people don't even know what a local baker is.
With times changing today panettone is sold in World Market, Target, and the "likes". They're not bad - but the loaves taste "blah" . If you want to spend a few more dollars - the higher end grocery stores and gourmet shops usually carry decent loaves.
But there is nothing like home made bread. Or really home made anything made from ingredients you can identify and pronounce. Although a panettone recipe doesn't use yeast - it's got all those nice Italian liqueurs that gives it a hint of yeast-i-ness.
If this wasn't the kind of bread you were looking for - check out my Italian Bread Recipes in the photo gallery below. Click on the picture and it will take you to the recipe page.
Happy Baking -
* 2 cups butter softened
* 1 1/2 cups of sugar
* 4 eggs
* 1 cup milk
* 1 Tablespoon vanilla
* 1 Tablespoon brandy
* 1 Tablespoon rum
* 1 Tablespoon grated lemon peel
* 1 Tablespoon anise (see options below)
* 4 cups flour
* 4 teaspoons baking powder
* 1 teaspoon salt
* 1 cup raisins
* 1/2 cup chopped citron
* 1/2 cup chopped glazed cherries
* 1/2 cup pine nuts
* Preheat the oven to 350 degrees
* Cream together butter and sugar
* Add the eggs one at a time - beating well after each addition
* Add the milk, lemon peel, and all the liqueurs (anise, rum, brandy)
* Blend well
* Sift together the flour, baking powder, and salt
* Gradually add to the cream mixture
* Fold in the raisins, citron, glazed cherries, and pine nuts until well blended.
* Pour into a greased and FLOURED 9" inch angel food pan
* Bake for
I mentioned the anise as optional. We use it a lot in Italian Dessert Recipes. It's somewhat like a "black licorice" in flavor. Although purists and foodies would mention there is no black licorice in it at all. But that's the dominant flavor it gives
I've had panettone recipe without pine nuts - or any nuts for that matter. But if you wish to substitute a nut - I'd go with a walnut. And if I may present a non-Italian-nut-substitute - pecans would be nice. We don't bake with them much, but it would be ok..
Don't leave out ANY of these - the citron, raisins, or cherries. That's truly what makes it a panettone recipe. It's a very authentic Italian bread and without them - it's not a panettone.
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