This recipe comes from Italy by way of Argentina. Maxwell Mowry of Charleston got this recipe when he lived in Buenos Aires in the early l970s. Since there are more people of Italian ancestry in Argentina than of Spanish ancestry, it is not surprising to find panettone there, where it is called in Spanish pan dulce, meaning ‘sweet bread.' At Christmas in Argentina, pan dulce is eaten accompanied by sparkling apple cider. Houseware shops in Argentina sell special tall cylindrical springform pans to bake the pan dulce, but an empty, greased 1-pound coffee can may be used.
YIELD
2 LbPREP
15 minCOOK
3 hrsREADY
4 hrsIngredients
Directions
Add ingredients to machine pan in the order suggested by manufacturer. If dough is too dry or stiff, or too soft or slack, adjust dough consistency with a little milk or flour as needed.
Recommended cycle: Basic white bread, light color setting.
Using a zojirushi bbccx20, I produced several breads to give away to friends and family as Christmas gift. And now they are asking for more ;)
What do you mean by "fruit cake Mixture" as opposed to dried mixed fruit?
Fruit cake mixture is candied or glaced as shown at http://www.thenutfactory.com/fruit/fruit-menu.asp while dried mixed fruit may not be so sweet.
Do you use both the fruitcake mixture and mixed dried fruit?