Panettone; Raisin Bran Bread - Charlescraft NBR BBM3 Instruction Manual

This recipe originated in Italy where it is still a favorite holiday fruit bread.
INGREDIENTS
Water, 80° F
Egg, large
Vanilla Extract
Butter or Margarine
Bread Flour
Sugar
Salt
Active Dry Yeast
Raisins
Mixed Fruit and Peel
Slivered Almonds
Grated Lemon Peel
Warm from the breadmaker or toasted, a great way to start the day.
INGREDIENTS
Water, 80° F
Honey
Butter or Margarine
Raisin Bran Cereal
Raisins
Bread Flour
Dry Milk
Salt
Ground Cinnamon
Active Dry Yeast
S w e e t B r e a d R e c i p e s
P a n e t t o n e
1 Pound Loaf
4 fl oz (½ c)
1
¼ tsp
2 tbsp
2 c
2 tbsp
½ tsp
1 ½ tsp
¼ c
¼ c
1 tbsp
1 tbsp
R a i s i n B r a n B r e a d
What better bread to wake up to in the morning!
1 Pound Loaf
7 fl oz (¾ c + 2 tbsp)
2 tsp
1 tbsp
1 c
⅓ c
2 c
1 ½ tbsp
¾ tsp
¾ tsp
1 ½ tsp
1 ½ Pound Loaf
4 ½ fl oz ( ½ c + 1 tbsp)
2
½ tsp
¼ c
3 c
¼ c
½ tsp
½ tsp
½ c
½ c
2 tbsp
2 tbsp
1 ½ Pound Loaf
9 ½ fl oz (1 c + 3 tbsp)
1 tbsp
2 tbsp
1 ½ c
½ c
2 ⅔ c
2 tbsp
1 tsp
1tsp
2 tsp
2 Pound Loaf
8 fl oz (1 c)
2
½ tsp
3 tbsp
4 c
3 tbsp
1 ½ tsp
2 ¼ tsp
½ c
½ c
3 tbsp
2 tbsp
2 Pound Loaf
12 fl oz (1 ½ c)
3 tbsp
2 tbsp
2 c
¾ c
3 ¾ c
2 tbsp
1 ½ tsp
1 ½ tsp
2 ¼ tsp
2 5