Our bread machine book has one but we haven't tried it because no one at home likes Panettone. It is kneaded in the bread machine but baked in coffee can in the oven.

Ingredients for 1-lb loaf:
1/4 cup milk
2 eggs
3 TBSP butter
3 TBSP sugar
1/2 tsp salt
1 tsp grated lemon peel
1 tsp vanilla
1/2 tsp anise seed
2 cups bread flour
2 tsp yeast
3 TBSP pine nuts
2 TBSP golden raisins
1/4 cup chopped candied fruit
1 TBSP flour

1-1/2 pound loaf:

6 TBSP milk
3 eggs
4-1/2 TBSP butter
4-1/2 TBSP sugar
3/4 tsp salt
1-1/2 tsp grated lemon peel
1-1/2 tsp vanilla
3/4 tsp anise seed
3 Cups bread flour
1 TBSP yeast
4-1/2 TBSP pine nuts
3 TBSP golden raisins
1/3 cup chopped candied fruit
1 TBSP flour

Method:
Put all ingredients except pine nuts, raisins, fruit, and the last tablespoon of flour in bread pan in order suggested by your bread machine instructions. Set for white bread, dough stage, press start.

The high sugar content interferes with the rising action of the yeast, so it is kneaded after the first rising. Remove the dough and punch down. Toss candied fruit with 1 TBSP of flour, then gently knead the fruit, raisins, and pine nuts into the dough. Put the dough in a buttered pan and turn so all sides are greased. Panettone is traditionally baked in a tall, cylindrical pan. Use a 1-pound coffee can or a 5-cup souffle dish for a smaller loaf and a slightly oversized loaf pan or an 8-cup round casserole dish for the larger one. Set it in a warm place , covered loosely, and let rise until doubled in volume.

Bake in preheated 350F oven until golden and skewer inserted comes out clean, 30 minutes.

I suppose you can use the bread machine to bake but you may want to add the candied fruit, nuts, and raisins during the last kneading cycle. Hope this will work for you.

Al

Several years ago I made panettone in my bread machine and sent it to a cousin in another state as part of his Christmas package of goodies. Can't remember which bread machine cookbook it came from. Came out pretty good.

Here's one from my friend Betty Webb in Ontario:

PANETTONE FOR ABM

1/2 cup milk
1/2 cup water
1 tsp. vanilla
2 Tblsp. butter or margarine, cut up or softened
1 large egg
1 tsp. salt
3 cups flour (or use 1 cup whole wheat and 2 cups bread flour)
1/3 cup chopped glace cherries and candied fruit
1/3 cup chopped candied pineapple
2 Tblsp. sugar
1 Tblsp. cardamom
1-1/2 tsp. finely shredded orange peel (may use lemon or lime)
1 pkg. active dry yeast

Add ingredients to bread machine pan in the order suggested by manufacturer; adding fruits and peel or peels with the flour. (You could use chopped almonds in place of the pineapple if desired). Makes 1-1/2 lb. loaf.
NOTE:- Use the 1-pound recipe if your machine pan holds 10 cups or less of water.
Recommended bread cycle:- Basic/white with light or medium color setting.
If desired drizzle with Almond icing after cooling.

Almond icing:
Stir together 1/2 cup sifted icing sugar, 1/4 tsp. almond extract, and enough milk (about 2 to 3 tsp.) to make icing of drizzling consistency.

Recipe by Betty Webb .

You can use any panettone recipe for an ABM. I've even used sourdough and starter/sponge recipes. (I have a Zo and use a custom cycle without the pre-heat.)

The main limitation is capacity, so assuming you have a bread machine with a 2-pound loaf capacity, limit your recipe to 7 cups flour or less. (I'm assuming the panettone is not baked in the machine.) For smaller machines, proportion accordingly.

Carol