Originating from Milan, Italy, panettone (pahn-EHT-toh-nee) is served during Christmastime and other special occasions. Rich and wonderful, the fruit-and-nut filled bread is served for breakfast or dessert.

Ingredients

• 1 cup milk
• 2 eggs
• 1/2 cup butter (no substitutes), cut up
• 3-3/4 cups bread flour
• 1/2 cup granulated sugar
• 1 tablespoon finely shredded lemon peel
• 1 teaspoon anise seed
• 1/2 teaspoon salt
• 4-1/2 teaspoons active dry yeast (2 packages)
• 1 cup dried tart cherries
• 3/4 cup pine nuts
• Nonstick cooking spray
• 1/2 cup golden raisins
• 1 slightly beaten egg
• 1 tablespoon water
• 1 tablespoon pine nuts
• Sifted powdered sugar (optional)

Directions

• Add the first 11 ingredients to a 2-pound bread machine according to the manufacturer's directions. Select the dough cycle.
• Meanwhile, coat an 8x3-inch springform pan or souffle dish with cooking spray. For collar, cut a piece of clean brown wrapping paper into a 25x6-inch strip. Fit the collar around the inside of prepared pan, overlapping slightly. Coat the inside of collar with cooking spray. Set aside.
• When cycle is complete, remove dough. Punch down. On a lightly floured surface, gently knead in raisins. Shape dough into a ball. Place in collared pan and flatten slightly to cover bottom of pan. Cover; let rise in a warm place for 45 to 60 minutes or until nearly double.
• Stir together the 1 egg and the water; brush over top of loaf. Sprinkle with the 1 tablespoon pine nuts. Bake in a 350 degree F oven for 55 to 60 minutes or until a wooden skewer inserted into center of bread comes out clean. If necessary, loosely cover with foil the last 10 to 15 minutes to prevent overbrowning.
• Cool in pan on a wire rack for 10 minutes. Remove from pan; cool completely. If desired, sprinkle with powdered sugar. Makes 12 servings.