9 Reviews of Panettone Christmas Bread for the Bread Machine

From: Nurslinda

On Mar 15, 2003

This Panettone bread is wonderful. The only change I made was using 2 tablespoons of evaporated milk instead of the powdered milk (I didn't have any.) and added 1/4 cup of dried cherries along with the mixed fruit (I love lots of fruit in my breads). This bread tastes exactly like the Panettone that I bought from the grocery store at Christmas. I'll be making it often. Thanks so much for the recipe.

From: catxx

On Dec 21, 2002

This is scrumptious! Very soft, light and rather cakey, with a beautiful aroma. I do agree a bit more fruit would be nice. This is going to make beautiful French Toast...maybe Xmas morning? I used dairy-free margarine, and soymilk powder, but otherwise stuck to the recipe. Worth every star.

From: Nile

On Feb 25, 2003

I'd give it 5 stars! It turned out beautifully, rising high and light. I added about a cup of chopped raisins and walnuts. I didn't have any butter left, so we spread honey on warm slices... yummm! I tried it another time, but added a cup of wheat flour instead of white... and it didn't work out so well. It turned out heavy and not done enough. Any suggestions?!

From: mummamills

On Nov 23, 2002

my sister gave me one of these every Xmas, an unwanted Xmas gift from her italian boss. I loved them!! SO I was looking forward to trying this. But everything in the bowl, and discovered I didnt have any milk powder, so I put in 2 tablespoons of condensed milk. THEN I didnt hear the beeper , but must have lifted the lid, cause it kept going, minus the fruit It came out perfect looking, so I mixed the fruit with some table margerine and some cinnamon sugar and spread it on a warm slice. Utterly wonderful!! Guess what we are having for Xmas breakfast!! thank you for a great and easy recipe!!

From: *Marli*

On Jun 15, 2003

This bread didn't turn out like the panettone my Italian Nanna used to make ~ however, it was delcious as toast, smothered with butter.

From: MaryMc

On Dec 16, 2002

I thought it was pretty good, but I'm Scots-Irish, what do I know? My Italian-American husband said it wasn't as rich and full of fruit as the ones he always had as a kid. I would at least bump up amount the fruit next time if I make this one again. It was especially good the next day, toasted.

From: Heaven's Kitchen

On May 26, 2009

Very yummy bread. Worthy of 5 stars, but anyone trying this recipe should keep an eye on the bread as it cooks, or it could easily burn. My Zoji doesn't have a "sweet bread" setting, so I used the Basic setting and ended up removing the bread 15 minutes before the end of the baking cycle. It would have been burnt if I hadn't, I think! Even still, the crust was a bit overcooked. No fault of the recipe, though, as the bread itself is delicious. I'll definitely make this one again, but next time I'll just let the bread machine mix the dough and I'll bake the bread in the oven. I might also mention that I also add in the fruit before the machine "beeps" for it. I wait just long enough for the dough ball to come together, and then I add in the extras. I've found from experience that if I wait for the beep, the add-ins never seem to get evenly mixed into the dough as well as I'd like. I may try adding some chopped or slivered almonds with the fruit next time, too!

From: Chef #1413501

On Oct 12, 2009

Excellent !!! The second time I made it I added 4 Tbps of sugar instead of te recommended 2 Tbps to make it a touch sweeter. I also added 1 cup of the fruit instead of the 1/2 cup. The extra sugar, interacting with the yeast, caused the bread to rise to a 2lb size loaf and made it much lighter and fluffier. I cooked it on the sweet bread, 2 lb light setting and it was PERFECT !!!

From: Mia #3

On Sep 27, 2008

I've been looking around for this receipe for the last year. Ever since I tried it at my cousin's home. Her boyfriend had gone to Italy around Christmas time, and brouth backe a few boxes. Its so delicate and light, and not to sweet.. Absalutely lovely. I'm going to buy the ingriedents and try it rght away. Well let you know how it turned out. Thanks again for sharing this reciepe with all of us!!!!!!!!!!!!!!!!!!!!