About this recipe:This panetonne is not only delicious, but also extremely rich. It has the addition of double cream and dark rum, for that extra indulgence. This recipe calls for both a bread maker and a conventional oven. Serve for breakfast, with a black coffee.
Makes: 2 (23x13cm) loaves
4 tablespoons milk
4 tablespoons double cream
4 tablespoons dark rum
1/4 teaspoon vanilla extract
75g unsalted butter, softened
50g caster sugar
3/4 teaspoon salt
1 1/2 teaspoons lemon zest
1 tablespoon yeast
85g mixed crystallised fruit, such as pineapple, cherries, papaya etc
75g golden raisins
4 tablespoons chopped almonds (optional)
1 egg white, room temperature
2 tablespoons water
50g caster sugar
50g flaked almonds (optional)
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Place the milk, cream, rum, vanilla extract, butter, eggs, sugar, salt, lemon zest, flour and yeast into the tin of a bread machine in the order listed. Set machine to Bread Dough for a 675g loaf; press start. When dough has been kneaded 10 minutes, add the crystallised fruit, raisins and chopped almonds and continue to knead.
Grease two 23x13cm loaf tins. When the kneading and rising cycles of the bread machine have completed, remove the dough. Turn out onto a lightly floured board and divide into two equal portions. Spread dough into prepared bread tins. Cover loosely with cling film; allow to rise for 1/2 hour.
Preheat an oven to 180 C / Gas 4. Whisk together the egg white, water, 50g sugar and the flaked almonds. Spoon mixture evenly over loaves.
Bake in preheated oven until a knife inserted into the centre of a loaf comes out clean, about 35 minutes. Cool on rack for 5 minutes before slicing. Serve warm or at room temperature.
Have tried this recipe and used two teaspoons of yeast and general purpose flour, rather than strong flour. It was very good. Just a little more fruit I think and then it wopuld be perfect. - 20 Jan 2014