Sponsored by:

Comment, blog & share photos

Log in | Become a member
The Honolulu Advertiser
Posted on: Wednesday, November 28, 2007

Make panettone yourself for less guilt

 •  Cheers beer to cooking with

By Elaine Magee

Q. Every Christmas I see the delectable panettone bread at the supermarket (in pretty boxes made in Italy) and I read the nutrition label and I'm shocked by the grams of fat. Do you have an alternative?

A. The same thing happens to me each Christmas. This bread tends to be high in fat because they use lots of egg yolks and literally sticks of butter making it. But, of course, we don't need to. In this breadmachine version, I use 2 tablespoons of canola oil, some lowfat milk, two higher omega-3 eggs and half whole-wheat flour.

If you can't find mixed dried fruit or glazed holiday fruit, you can substitute 1/3 cup dried cherries or cranberries, plus 1/3 cup currants or chopped citron and 1/3 cup coarsely chopped maraschino cherries (or any mixture thereof).

A traditional panettone bread recipe contains around 335 calories, 12 grams of fat, 7 grams saturated fat and 77 milligrams cholesterol per serving.


  • 3/4 cup low-fat milk, at room temperature

  • 2 tablespoons canola oil

  • 2 large eggs, beaten (higher omega-3 if available)

  • 2 teaspoons vanilla extract

  • 2 tablespoons lite pancake syrup, or honey

  • 1 1/2 cups whole-wheat flour

  • 1 3/4 cups all-purpose or bread flour

  • 2 teaspoons finely chopped lemon or orange zest

  • 1 1/2 teaspoons salt

  • 2 teaspoons rapid-rise or bread-machine yeast (or 1 packet; .25 ounce)

  • 1 cup chopped mixed dried fruit or coarsely chopped glazed holiday fruit (the kind found in see-through tubs in the produce section in fall)

    Place all the ingredients except the yeast and dried fruit in the bread-machine pan in the order recommended by the manufacturer (which is generally in the order listed above liquid first, then solids). Make a well in the center of the mixture and pour in the yeast. Cover. Select the "dough" setting and press "start."

    Ten minutes before the end of the dough cycle (set your kitchen timer), uncover and sprinkle the mixed dried fruit or holiday fruit over the top of the dough. When the cycle is over, you might need to knead in whatever fruit hasn't been incorporated.

    With lightly oiled or floured hands, shape dough into a round (about 8 inches wide and 3 inches high) and place on a foil-lined or nonstick cookie sheet.

    Cover the bread with a light, dry towel and let rise in a warm place. Meanwhile, preheat oven to 350 degrees. When the bread has doubled in size, bake until golden brown (about 30 minutes.)

    Makes 18 slices.

  • Per slice: 127 calories, 4 g protein, 22.5 g carbohydrate, 2.5 g fat, .4 g saturated fat, 1.2 g monounsaturated fat, .7 g polyunsaturated fat, 24 mg cholesterol, 2.1 g fiber, 201 mg sodium. Calories from fat: 18 percent. Omega-3 fatty acids: .3 g. Weight Watchers points: 2. Omega-6 fatty acids: .4 g

    Elaine Magee is a registered dietitian. Learn more at www.recipedoctor.com.