Recipe - Penettone For Bread Machine

1 cup Warm milk (70 F)
1 lg Egg
2 tablespoon Butter or margarine, cut up
1 teaspoon Salt
3 cup All purpose flour
1/3 cup Coursely chopped dried or
candied pineapple
1/3 cup Chopped candied citron
Three fourths teaspoon Ground anise seed
2 teaspoon Bread machine yeast

GLAZE
Three fourths cup Icing sugar
1 tablespoon Milk
One half teaspoon Vanilla

Measure all ingredients into bread machine pan in order suggested by
manufacturer, adding pineapple and citron with flour. Process on
basic/white bread cycle; use medium/normal crust colour setting. Do not use
timedbak e feature. Remove bread from pan; cool on wire rack. GLAZE: Stir
together icing sugar, milk and vanilla until smooth. Drizzle glaze evenly
over loaf.

Check dough after 5 minutes of mixing; it should form a soft, smooth ball
around the blades. If dough is too stiff or dry, add additional liquid, 1
tsp. at a time, until dough is of the right consistency. If dough is to o
soft or sticky, add additional bread flour, 1 tsp. at a time.
There you go. This recipe is from an advertisement insert in a magazine
from Fleishmann's Bread Machine Yeast. Hope it works for you. I haven't
tried it yet.
Posted to EATL Digest 08 Jan 97

From: Devon Rae Abrey dabrey@NETCOM.CA

Date: Thu, 9 Jan 1997 17:03:16 0500