Recipe - Venetian Panettone

for 1 One half pound loaf
1/3 cup Water
2 lg Eggs
2 lg Egg yolks
One fourth pound Butter or margarine
2 One half cup Allpurpose flour
3 tablespoon Sugar
One half teaspoon Salt
1 pack Active dry yeast
2 tablespoon Grated orange peel
1 tablespoon Grated lemon peel
1 One half teaspoon Vanilla
One fourth cup Golden raisins
One fourth cup Sliced almonds

1. Add ingredients to bread machine pan according to manufacturer's
directions.

2. Select sweet or basic cycle.

2. When fruit and nut signal sounds (or 5 minutes before end of last
kneading), add golden raisins and cut or sliced up almonds.

3. Remove baked loaf from pan at once. Cool loaf on a rack at least 15
minutes before slicing. Serve hot, warm, or cool.

NOTES : Sunset Magazine, March 1998
Posted to MCRecipe Digest by "Chateau Stripmine" chateaustripmin@mcn.net
on Feb 15, 1998