Bread Machine Fruit Bread (Panettone)

The shape of the machine-baked loaf may not be the usual domed round, but the texture and flavour are spot on. You can substitute different dried fruits for the golden raisins, just cut larger fruits, such as apricots and cherries, into raisin-size pieces so they won’t weigh down the dough. Some people prefer candied lemon peel to the orange peel; if you don’t have (or like) either, just omit the peel altogether. Make this a day or two ahead for a delicious, relaxing Christmas morning breakfast.

Wet Ingredients:
½ cup whole milk, room temperature (125 mL)
¼ cup butter, cut into ½" cubes, room temperature (50 mL)
2 large eggs, room temperature
3 Tbsp. pure liquid honey (45 mL)
1 Tbsp. orange zest, freshly grated
1 Tbsp. lemon zest, freshly grated

Dry Ingredients:
1 tsp. sea salt (5 mL)
1 tsp. anise seed
2½ cups bread flour, spooned and leveled
1 Tbsp. bread machine yeast

Add Ins:
½ cup golden raisins, soaked in warm water until plump
½ cup mixed candied peel
⅓ cup mixed candied citron

Unplug the bread machine and remove the bread pan.

Put all ingredients, in the order listed, in the bread pan fitted with the kneading paddle. Secure the bread pan in the bread maker. Select the MENU button with the following program settings:

MENU: Sweet
CRUST: Light or Medium
LOAF: 1.5 lbs

Press CONFIRM then the START/STOP button to mix, knead, rise and bake. Add the fruit to the Add-In Tray or wait until the machine signals for add-ins.

When the cycle is complete, remove the bread pan from the machine and transfer the bread to a wire rack to cool completely before slicing.