Panettone Recipe - Italian Bread Tradition


	Panettone Recipe No yeast This panettone recipe has no yeast - 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. Because this is an authentic Italian Bread Recipe and sells well at Christmas time here in America, I felt compelled to post it since it's a sweeter bread. (Even though it's not necessarily an Italian Dessert Recipe.) Back in the day we used to buy this from our local baker. And once they 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. Bottom line 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 page for ideas. Thanks for stopping by - Lisa Website Owner of Italian Dessert Recipes Panettone Recipe Yield :1 Loaf Ingredients: * 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 Procedure: * 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 about 1 hour What can I leave out? 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 What can I substitute for the pine nuts? 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. Citron, raisins and cherries - all of them? Really? 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. Back to the top of the panettone recipe Other Italian Breads Apricot Bread Recipe Blueberry Coffee Cake Recipe Date Bread Italian Easter Bread Orange Bread Recipe Panettone Recipe Recipe For Pumpkin Bread Fathers Day I can already tell you the main recipes that are viewed on Italian Dessert Recipes during the last few weeks before Fathers Day - CHOCOLATE desserts, CHOCOLATE CAKES, CHOCOLATE cheesecake - basically anything chocolate. Not sure why we think men need chocolate. But, it's a cyclical. I see it every year - all my chocolate dessert recipes get the highest viewings. So, to give you some ideas - here's what most of us cook for our men on Fathers Day: Recipe for Chocolate Cheesecake (I love this because it uses sour cream, and makes the chocolate have the bittersweet deep end flavor Chocolate Walnut Cake Chocolate Buttermilk Cake (Uses 3 sticks of butter - I make this about 4 times a year!) And if you don't want chocolate? Another great holiday cake, that I make for celebrations: Italian Rum Cake (Give yourself a day ahead of time to make this. It needs to soak about 24 hours to flavor.) Lisa Would you like to share this page? You know how to do it! Thanks for sharing the sugar love! Contact Me Privacy Policy About
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Recipes on this site are from family cookbooks, family traditions, or intentional adaptations from traditional recipes to add an Italian flair. If a recipe was adapted or used from another cook - it is mentioned on the recipe page and the recipe author is given credit.