Panettone is a classic Italian cake traditionally made for Christmas. It’s a light and fluffy fruit-cake. Most fruit cakes I’ve had in my time had the consistency of concrete, but Panettone is different. One of the things that makes it so light is the use of a yeast starter that’s allowed to ferment overnight. This starter is why a Panettone has a such a soft and tender texture. This step is sometimes referred to as “proofing.”
Add all of the ingredients to the bread pan in the order indicated in the ingredients list but reserve the fruits and nuts until the machine beeps for the addition of fruits and nuts or place in the fruit and nut hopper.
Select the basic dough setting.
When the kneading cycle is almost complete, add the fruits and nuts at the beep or let the hopper do the work.
When the dough has risen remove it from the bread pan. This will result in the dough punching down.
Lightly spray the interior of the form with an oil spray for cooking.
Shape the dough into a ball and gently drop the dough into the form and cover and allow to rise for 1 to 2 hours.
Preheat the oven to 400 degrees Fahrenheit/204 degrees Celsius and bake the Panettone for 10 minutes.
Reduce the oven heat to 375 degrees Fahrenheit/190 degrees Celsius for an additional 10 minutes.
Reduce the heat to 350 degrees Fahrenheit/176 degrees Celsius and bake for a final 25 minutes.
If you notice the top browning too quickly, tent it with aluminum foil.
When done, remove it from the oven and let it cool completely in the form. Some bakers prefer to let the loaf cool on its side on a soft pillow. (seriously) This is done to prevent the delicate interior from collapsing in on itself although that doesn’t often happen. If you’re nervous about that… go find a pillow.
To serve, peel away the paper form and slice.
It will last 7 days if wrapped or longer if refrigerated or frozen.