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.
fruit cake mixture
yeast, active dry
mixed dried fruit
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.