Application Guide
Table Of Contents
- Title Page
- Copyright Page
- Acknowledgments
- America’s New Bread Box
- Orientation
- Batterie de Cuisine: Know Your Bread Machine
- Making Bread
- Daily Breads: White Breads and Egg Breads
- White Breads
- Egg Breads
- One-Pound Loaves
- Pasta Doughs from Your Bread Machine
- Earth’s Bounty: Whole Wheat, Whole-Grain, and Specialty Flour Breads
- Whole Wheat Breads
- Rye Breads
- Specialty Flour Breads
- Multigrain Breads
- Gluten-Free Breads
- Traditional Loaves: Country Breads and Sourdough Breads
- Country Breads
- Sourdough Breads
- All Kinds of Flavors: Breads Made with the Produce of the Garden, Orchard, and Creamery
- Herb, Nut, Seed, and Spice Breads
- Savory Vegetable and Fruit Breads
- Cheese Breads
- Mixes and Some Special Breads Created from Them
- Stuffing Breads
- Circle, Squares, and Crescents: Pizzas and Other Flatbreads
- Sweet Loaves: Chocolate, Fruit, and Other Sweet Breads
- Breakfast Breads
- Coffee Cakes and Sweet Rolls
- Chocolate Breads
- Holiday Breads
- Express Lane Bread: No-Yeast Quick Breads
- Jams, Preserves, and Chutneys in Your Bread Machine
- Appendix 1 Bits and Pieces: Crumbs, Croutons, Crostini, and Toasted Appetizers
- Appendix 2 To Eat with Your Bread: Spreads, Butters, Cheeses, and Vegetables
- Appendix 3 Resources
- General Index
- Recipe Index
VENETIAN PANETTONE Makes 1 large or 2 small loaves
Panettone is a Christmas bread that is made all over Italy. It has a traditional Italian
combination of orange peel, citron, and raisins in an airy egg bread dough. While
panettone was known and eaten in the Middle Ages, it had a different shape than it
does now. It looked like an Irish soda bread, a round freeform loaf with a cross on top.
It was first baked in a tall cylindrical mold by a Milanese baker in 1921, and it is this
shape that is common today.
Fiori di Sicilia, available from The Baker’s Catalogue, is a combina-
tion of vanilla and citrus combination of vanilla and citrus flavors, a traditional Sicil-
ian touch to panettone that gives an aroma of vanilla and flowers. Vanilla extract will
also do nicely here.
This bread is perfect for brunch with cappucino or tea. Day-old
panettone is good sliced into thick fingers and baked in a single layer on an ungreased
baking sheet at 300ºF for 45 minutes, or until pale golden and crisp. Similar to bis-
cotti, these dry toasts can be served as an accompaniment to fresh fruits, sorbets, and
gelatos.
1
1
/
2
-POUND LOAF
1
/
2
cup golden raisins
1
/
3
cup orange confit or minced dried apricots
2 tablespoons minced dried pineapple or candied citron
1 cup water
2 tablespoons honey
5 tablespoons unsalted butter, melted
3 large egg yolks
2
1
/
2
teaspoons vanilla extract or Fiori di Sicilia 3 cups
bread flour
3 tablespoons vanilla sugar
1
1
/
2
teaspoons salt
2 teaspoons SAF yeast or 2
1
/
2
teaspoons bread machine
yeast Sifted confectioners’ sugar, for dusting
843