8 Serves
70 Mins
In a large mixing bowl, combine the bread flour, active dry yeast, and sugar.
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FrenchVitamin K
0 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
139 µg / 400 µgCalcium
24 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
19 mg / 420 mgPhosphorus
103 mg / 1,250 mgPotassium
106 mg / 4,700 mgSodium
48 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
30 µg / 55 µgFiber
2 g / 28 gSugar
28 g / 50 gSaturated Fat
9 g / 20 gCholesterol
112 mg / 300 mgCaffeine
0 mgNet Carbs
72 gAlcohol
0 g
Incorporate the eggs and softened butter into the dry mixture to form a soft, cohesive dough.
Knead the dough thoroughly using a stand mixer until it becomes smooth, elastic, and pulls away from the sides of the bowl.
Gently fold in the candied fruit until evenly distributed throughout the dough.
Transfer the dough into a prepared Panettone mold and allow it to rise in a warm place until it has doubled in size.
Bake in a preheated oven until the top is golden brown and the loaf sounds hollow when tapped.
8
g20
g4
g
American