How to Make Panettone in a Bread Machine

On this page (10 sections)

1. What ingredients do you need for a bread machine panettone recipe?
2. How do you load panettone dough into a bread machine?
3. How do you knead and proof panettone dough in a bread machine?
4. When should you add raisins and candied citrus?
5. How do you bake panettone in a bread machine?
6. Can you finish bread machine panettone outside the machine?
7. How can you prevent a dense or collapsed loaf?
8. How should you cool and store panettone?
9. Can sourdough starter replace yeast in panettone?
10. What is the best way to make bread machine panettone?

A bread machine panettone recipe works best when you use a rich dough, add fruit after the first kneading stage, and keep the dough within your machine's loaf capacity. The machine can handle the mixing and proofing, while the final shape may be shorter and wider than a tall bakery panettone.

Panettone is an enriched sweet bread made with ingredients such as eggs, butter, sugar, dried fruit, and citrus. For another sweet loaf with warm spice, see this two-pound cinnamon bread recipe.

Its high fat and sugar content makes the dough softer and slower to rise than a plain white loaf.

If your machine has a sweet bread or fruit bread cycle, start there. For more control, use a dough cycle and finish the bake in the machine or in a separate pan that suits the dough.

What ingredients do you need for a bread machine panettone recipe?

You need flour, yeast, eggs, milk or water, butter, sugar, salt, vanilla, citrus zest, and dried fruit for a basic bread machine panettone. For a fruit-and-spice variation, try this apple cinnamon bread recipe.

Candied orange, raisins, and dried cranberries all work, but keep the total fruit amount balanced with the dough.

A practical ingredient list is:

• 3 cups bread flour
• 2 large eggs
• 1/2 cup warm milk
• 6 tablespoons softened butter
• 1/3 cup sugar
• 1 1/2 teaspoons instant yeast
• 1 teaspoon salt
• 1 teaspoon vanilla
• Zest from 1 orange
• 1 cup raisins and candied citrus combined

Use the ingredient order recommended by your bread maker. Many machines place liquids first, followed by flour, sugar, salt, and yeast, but your manual takes priority.

Soak very dry raisins in warm water for about 10 minutes, then drain and pat them dry. Wet fruit can add extra moisture to the dough and make the center harder to bake.

How do you load panettone dough into a bread machine?

Load the ingredients in the machine's recommended order, then use a cycle that gives the rich dough enough kneading and proofing time. Keep the dough below the machine's maximum loaf size, because eggs, butter, and fruit make the dough heavy and expandable.

The dough should form a soft, tacky ball after several minutes of kneading. If it looks dry and breaks apart, add milk 1 teaspoon at a time; if it is soupy, add flour 1 tablespoon at a time.

Don't add all the fruit at the beginning unless the manual specifically allows it. Wait for the fruit-and-nut signal or add the fruit after the first kneading period.

For holiday baking, compare the capacity and programs of the Best Bread Maker For Holiday Baking before choosing a machine for larger batches.

Which bread maker suits this bread machine panettone recipe?

The Breville BBM800XL Custom Loaf Bread Maker Machine suits bakers who want manual control, fruit dispensing, and loaf sizes from 1 to 2 1/2 lb. Its 13 automatic programs include dough/pasta, and its nine custom settings let you save personal recipes.

The automatic fruit and nut dispenser can add raisins or candied citrus at the intended stage. Its collapsible kneading paddle folds before baking, while the smart LCD display shows the progress from dough through baking.

The machine has an 830 watt motor, brushed stainless steel construction, and a 60-minute backup power feature. Hand wash the included collapsible paddle and fixed jam paddle as directed.

Choose it if you want to adjust the dough process or save several versions of a panettone recipe. If you mainly want a brioche-style sweet loaf, see our guide to the Best Bread Maker For Brioche.

How do you knead and proof panettone dough in a bread machine?

Knead the dough until it becomes smooth, elastic, and soft, then let it rise until noticeably puffy but not doubled beyond the pan's safe height. Rich dough often rises more slowly than lean dough, so the machine's timer may not match the dough's actual progress.

If using a standard cycle, watch the dough during the final proof. Stop the cycle if the dough is rising toward the lid or looks likely to spill over during baking.

For a manual method, run the dough setting, check the dough after kneading, and allow additional proofing only when needed. Room temperature, yeast strength, and the amount of butter and sugar all affect the rise.

A machine with custom settings can help you repeat the same timing. Write down the kneading, proofing, and baking choices after a successful batch.

When should you add raisins and candied citrus?

Add fruit after the first kneading stage or when the machine signals for mix-ins. This keeps the fruit from being crushed into the dough and gives the pieces a better chance of staying distinct.

Toss the drained fruit with a small amount of flour if it remains sticky. Use a light coating, because too much extra flour can make the dough firm.

Don't fill the dispenser or dough with more fruit than the machine can handle. Heavy additions can weigh down the dough and make the center dense.

This method also works for a simpler loaf without eggs and butter. See this yeast banana bread recipe for another machine-made sweet loaf.

Our guide to a bread machine fruit bread recipe covers the same fruit-addition timing in a less rich dough.

How do you bake panettone in a bread machine?

Bake panettone on a sweet bread, basic bread, or custom cycle that matches the dough quantity. Use the machine's smallest suitable loaf setting when the recipe amount is modest, because an oversized setting can produce a flatter loaf with a dry crust.

Check the loaf near the end of the baking time. The top should be browned, and the center should feel set rather than wet or loose.

If the crust darkens before the center finishes, use the machine's lightest crust option on the next batch. You can also reduce the recipe size if the dough repeatedly reaches the lid.

Let the loaf cool fully before slicing. Cutting enriched bread while it is hot can compress the crumb and make the center appear underbaked.

Can you finish bread machine panettone outside the machine?

Yes, you can use the machine for mixing and proofing, then bake the dough in a separate pan if you want a taller shape. Move the dough only after it has developed enough strength to hold its form, and avoid pressing out all the gas.

Grease a tall round pan or use a pan designed for panettone. Fill it only partway, then let the dough rise until it approaches the rim without spilling over.

Bake according to the pan's size and your oven's instructions. Since enriched dough browns quickly, check the top during the final part of baking and cover it loosely if needed.

This approach gives you more control over the shape but adds another pan, an oven, and a transfer step. Baking entirely in the bread machine is easier for everyday batches.

How can you prevent a dense or collapsed loaf?

Prevent a dense loaf by measuring accurately, using active yeast, and keeping the fruit amount reasonable. Prevent collapse by avoiding excess liquid, overproofing, and a dough quantity that exceeds the bread pan.

Check the dough during kneading. It should look soft and stretchy, not runny or stiff, and it should gather around the paddle without leaving a thick paste across the pan.

If the loaf rises high and then sinks, reduce the yeast slightly or shorten the final proof. If it barely rises, check the yeast date, liquid temperature, and room temperature before changing the flour.

For more bread-machine basics, follow How to Make Bread in a Bread Machine? before adjusting a rich recipe.

How should you cool and store panettone?

Cool panettone on a rack before wrapping it, because trapped steam can soften the crust and make the crumb gummy. Store the fully cooled loaf in an airtight bag or container at room temperature.

Slice only what you plan to eat soon. Keep the rest wrapped so the cut surface does not dry out.

For longer storage, freeze individual slices in a well-sealed freezer bag. Thaw them at room temperature, then warm them briefly if you prefer a softer texture.

Panettone is best when the fruit stays moist and the crumb remains tender. Excess heat, uncovered storage, and slicing too early can all reduce that texture.

Can sourdough starter replace yeast in panettone?

A sourdough starter can leaven an enriched panettone-style dough, but it needs a different schedule and formula. Starter-based dough usually requires longer fermentation, and the extra liquid and flour must be included in the recipe balance.

A bread machine can mix the dough, but its preset cycle may not allow enough time for sourdough fermentation. Use a custom or dough program if your machine supports one.

If you want a tangier bread, read Can You Make Sourdough Bread in a Bread Machine? before adapting this recipe. The timing and starter strength matter more than the machine brand.

What is the best way to make bread machine panettone?

The best bread machine panettone recipe uses a soft enriched dough, delayed fruit additions, and a loaf size that leaves room for expansion. Choose a standard cycle for convenience, or use custom settings when you want to control proofing and baking more closely.

Pick a machine with a fruit dispenser if you want automatic mix-in timing. Pick a custom-program machine if you expect to refine the dough over several batches.

Start with less fruit rather than more, watch the final proof, and cool the loaf completely before slicing. For more seasonal ideas, see How to Make Holiday Breads in a Bread Machine.

Frequently asked questions

Can you make panettone in a bread machine?

Yes, you can make panettone in a bread machine by using a rich bread dough program, adding dried fruit at the correct time, and choosing a loaf size that fits the machine. The result may be shorter and wider than traditional panettone, but the flavor can still be rich and festive.

What setting should you use for bread machine panettone?

Use a basic or sweet bread setting if your machine has one, then select a loaf size that matches the dough amount. If the machine allows manual programs, adjust kneading, proofing, and baking so the enriched dough has enough time to rise without overflowing.

When should you add fruit to panettone dough?

Add raisins, candied citrus, and other fruit after the first kneading stage or when the machine signals for mix-ins. Adding fruit too early can break it apart during kneading, while adding it too late may leave the pieces unevenly distributed.

Why did my bread machine panettone collapse?

A collapsed bread machine panettone may have too much liquid, too much yeast, an overfilled pan, or a proofing time that is too long for the room temperature. Measure carefully, keep the dough below the machine's maximum capacity, and reduce the yeast slightly if the loaf repeatedly rises and falls.