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Panettone (Italian Sweet Loaf)

Directions & Advice:

  • Add moist ingredients first, and dry ingredients last.
  • Make a well in the flour to hold the yeast, and always keep the yeast away from the salt and water before the mixing process begins.
  • When the bread is finished, let it cool completely on a wire rack. Then store it in an airtight container.
  • Do not refrigerate bread. It tastes best when stored at room temperature or in the freezer.
  • Specially formulated bread machine flour such as King Arthur for Bread Machines or Gold Medal Better for Bread works best.
  • Specially formulated yeast such as Fleischmann's Bread Machine Yeast works well.
  • Bake settings for this bread recipe: Sweet, Light, and Rapid or Regular Rise. Yields a 1 lb. loaf.


  • 1/2 cup soymilk
  • 1 tablespoon nonhydrogenated margarine
  • 1/4 cup firm silken tofu, mashed
  • 2 tablespoons unbleached, granulated sugar
  • 1 tablespoon grated orange peel
  • 1/2 teaspoon salt
  • 3/4 teaspoon vanilla extract
  • 1/2 teaspoon anise seed
  • 2 cups unbleached bread flour
  • 2 teaspoons yeast
  • 1/3 cup dried pineapple, cut into very small pieces
  • 3 tablespoons sliced or slivered almonds