This is an Italian Christmas bread. This recipe is only suitable for the bread machine. I have tried it many times successfully, you will love it.
This my second year making this recipe. My old fashioned Italian parents loved it. It just needs a little tweeking. At my mothers suggestion, I substituted a product called "vanillina" powder for the vanilla extract. This is available in small packets and you will need 3 or 4 of them. This will produce the missing "aroma" that was mentioned in a previous review. It does rise too high in the machine so I always pull off a lump after the second rise ( a bit smaller than a tennis ball) and discard it or bake it in the oven as a small bun. I used dried (or candied) mixed peel as the fruit along with some golden raisins. This is what you often find in store bought panettone - 30 Nov 2005 (Review from Allrecipes US | Canada)
Terrific recipe! I added 1/4 tsp each of lemon extract and almond extract. I used golden and brown raisins and candied lemon peel. - 23 Dec 2001 (Review from Allrecipes US | Canada)
This recipe came out great! I substituted fiori di sicilia (1/2 tsp.) for part of the vanilla for a more authentic flavor. This sure beats paying $10 for every loaf. - 22 Dec 2001 (Review from Allrecipes US | Canada)