Panettone (using bread machine)

1 tbsp sugar

160 ml warm milk

60g butter

1 egg, beaten

1 tsp vanilla extract

300g bread flour

¾ tsp salt

1½ tsp fast-acting dried yeast

50g dried fruit (such as cranberries, chopped apricots, etc)

50g raisins

2 tsp candied peel

1½ tsp anise or fennel seed

1 tbsp lemon zest, grated

1.  Place the first 8 ingredients into the tin of your bread machine in the order listed. Select the dough cycle.

2.  When the fruit or nut signal sounds add the fruit, lemon zest and anise seed.

3.  Oil and line a 6¾" x 3¼" loose-bottomed cake tin with baking paper. Once the dough cycle of the bread machine is complete, put the dough in the cake tin.

4.  Warm the oven to 40ºC then switch off, put the dough in and allow to rise for an hour.  

5.  Leaving the risen dough in the oven, set the oven to 180ºC and allow to heat slowly rather than preheating. Cook for about 35 minutes. A skewer should come out clean when done.

6.  Allow to cool. Dust the Panettone with icing sugar.

To Give as a Gift: Simply wrap the panettone, leaving the baking paper on, in clear cellophane and tie with a bow.

To Freeze: Panettone can be frozen for up to 3 months if wrapped well in clingfilm, then in tin foil.

Cook's Note:  To make the Panettone solely in the bread machine, place all of the ingredients except for the mixed fruit into the tin of your bread machine in the order listed. Select Sweet bread cycle and use the Medium or Light crust colour. Do not use the delay cycles. Add the fruit when the fruit or nut signal sounds.