Instructions: Joan Stewart, Lindas supervisor, good naturedly agreed to test this bread time and time again until her Italian taste buds pronounced it close enough to the real thing to be acceptable. True panettone is much drier than this bread, a texture that is difficult to achieve in a bread machine. But pop a slice of this exquisite bread in your toaster and youll sweeten your home with the fragrance of anise every morning. Bellissimo

1. Place ingredients in bread pan, except nuts, raisins, citron, candied orange peel, and additional bread flour, using the least amount of liquid listed in the recipe. Select LIGHT CRUST setting and RAISIN/NUT cycle. Press START.

2. Observe the dough as it kneads. After 5 to 10 minutes, if it appears dry and stiff or if your machine sounds as if its straining to knead it, add more liquid 1 tablespoon at a time until the dough forms a smooth, soft, pliable ball that is slightly tacky to the touch.

3. In a small bowel, toss together the nuts, raisins, candied fruits, and additional bread flour. Add to the bread pan at the beep.

4. After the baking cycle ends, remove bread from the pan, place on a cake rack, and allow to cool for 1 hour before slicing.

CRUST: Light

Bake Cycle: Raisin/nut

OPTIONAL BAKE CYCLES: Standard/Whole Wheat/Sweet Bread/Rapid Bake

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