Panettone

METHOD

Weigh out and prepare “Fruit” in a bowl and set aside until later.
Pour almond essence, vanilla essence and juice from one lemon into a measuring jug and make liquid up to 200ml with milk. Add the two eggs then beat all the liquid together.
Place White Bread Mix into a mixing bowl, add all the liquid and blend together to form a soft dough.
Knead well for 5 minutes then mix in softened butter and continue kneading until the dough looses its stickiness and becomes elastic again.
Cover with a damp tea towel; lightly oiled plastic or polythene and leave to rest for 10 minutes.
Meanwhile, line the base and sides of two 15cm (6 inch) deep round cake tins with baking parchment or use a Panettone tin which is usually 16cm Dia. x 12cm H.
Remove polythene cover and mix the prepared fruit evenly through the dough. Divide dough equally into two and mould each piece into a ball shape.
Place each piece into the prepared tins, cover loosely with a damp tea towel; lightly oiled plastic or polythene and leave to rise in a warm place until doubled in size.
Bake in lower half of pre-heated oven 200°C (392°F) gas mark 6 for approximately 25 -30 minutes until well risen and golden brown.
Allow to cool for 30 minutes before removing from tins and placing on a cooling wire. When completely cold, pack into airtight polythene bags and store in a cool place for up to one week or deep freeze until required.
Lightly sift over with icing sugar before serving, spread liberally with butter.