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Panetonne - Bread machine version

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1/2 cup milk, tepid

1/2 cup water, tepid

1 tsp caster sugar

2 tsp yeast

3 cups white-bread flour

2 table spns castor sugar

pinch of salt

2 egg yolks

75g (3oz) butter, melted and cooled


To Finish

50g (2oz) mixed peel, chopped

100g (3 1/2 oz) raisins

finely grated zest of 1 lemon

beaten egg for brushing (egg white from eggs above is fine)



Pour the tepid milk and water into a largish mixing bowl. Add 1 tsp caster sugar, 2 tsp dried yeast, 1 cup white-bread flour. Mix well and cover with cling film, leave in a warm place for 1-2 hours. (play on forum while waiting).


When this mixture has risen and is quite bubbly, pour it into the bread machines baking pan and add the rest of the white-bread flour, the caster sugar, salt, egg yolksand butter. Use the DOUGH program (mine has one for Pasta Dough which works well).


When the dough is ready, transfere it to a lightly floured surface, need in the mixed peel, raisins and lemon zest until they are well incorporated. (I added these about 3 mins before the end of the final need in the bread machine).


Press the dough into a well buttered 7 inch round cake tin (I used a saucepan with a metal handle). Cover with oiled cling film and leave in a warm place to prove. Brush top with egg when risen.


Bake in a preheated oven 220 degC / 425 degF / GM 7 for 10 mins.

Reduce heat to 180 / 350 / GM4 and continue baking for 15 mins (mine took 30 so test with a skewer) until golden brown and has a hollow ring when tapped, (just like you do with bread). Transfer to a wire rack to cool.


The finished result was very good but not as sweet as the ones you can buy. I will add a little more sugar next time. :D I think the small hole in the middle was because I didn't mould it to well before baking :oops:

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