I've been working on this recipe for weeks now and I think I'm ready to share it. It's based on my recipe for Hawaiian/Portuguese bread.

As best as I can determine the Portuguese have been baking an egg rich, sweet bread for at least two or three hundred years, maybe longer.

When the Portuguese sailors first went to what is now the Hawaiian Islands they introduced the bread there. Most large supermarkets sell a version of the bread under the brand name King's Hawaiian Bread.

In the meantime in Italy an apprentice baker was working for a master baker named Antonio. The apprentice wanted to impress the boss and he also wanted to marry the boss' daughter. He created an egg rich, sweet bread loaded with candied and dried fruit. The bread was named for the master baker and we call it Panettone. Yes, the apprentice married the daughter but his name is lost in history.

This is not something to try for your first loaf of bread. It's not hard to make but does require some care and attention. I have never been able to do this recipe without doing some adjustments to the flour or liquid. I use the bread machine to do the hard work of mixing and kneading but the bread can be made by hand too.

The basic Hawaiian - Portuguese recipe

INGREDIENTS:
3 large eggs
1 cup buttermilk*
1/2 cup sugar
1/4 cup olive oil
1 teaspoon salt
1 tablespoon lemon zest (optional)
1 teaspoon lemon extract
1 teaspoon vanilla extract
1/2 cup of instant potato flakes
4 cups bread flour**
3 teaspoons instant yeast

* I have also used canned condensed milk with good results
** I use Wheat Montana All Natural White Flour

Directions: Follow the directions for your bread machines dough cycle.
After about five minutes into the mixing process check the dough ball and make adjustments in the flour or liquid as needed.

At the end of the dough cycle transfer the dough to floured surface and slightly knead and roll the dough into a long "log". Transfer this log to an angel food fluted cake pan.

I use a no stick pan. If your pan is not no stick you should grease it very lightly.
In the pan I overlap the ends and do my best to join them.

I have even carefully dumped the dough back onto the kneading surface and slapped it around until the ends are joined and the dough is evenly distributed.
After the dough is in the bread pan for the last time, let it rise until doubled.
Bake in a preheated oven at 350 degrees F. for about 30 minutes
or until the interior of the bread is 190 to 200 degrees.

This bread tends to get very brown so you might want to use an aluminum foil tent the last fifteen minutes.

CHRISTMAS BREAD
Printer version of this recipe

Assemble about 2 1/2 to 3 1/2 cups of dried and candied fruit,
Dark and golden raisins, dates, figs, candied cherries (red and green), candied pineapples,
or anything you want to use, and 1/2 cup chopped nuts.
Chop up the fruit into 1/2 inch pieces.
Soak the dried fruit (not the candied fruit) in rum or brandy.
At the end of the dough cycle restart the machine and dump in the fruit and nuts.
Let it mix until most everything is incorporated into the dough.
Turn off the machine and once again make your log and bake the bread.

The Christmas bread can be glazed or iced.
It keeps well, but is so good it most likely won't last long.
Use as much fruit as your dough will absorb.
Many folks don't like fruit cake because it's too heavy.
This is a great alternative.
You can also use the recipe and idea for a raisin bread or a cinnamon swirl bread with or without raisins or fruit.
Enjoy and let us know if you try this and how it turned out for you.

Just a few notes on the Christmas bread.

The traditional bread was baked in special round molds.
Coffee or large juice cans can also be used.
If you use a can grease the inside or put a round sheet of paper paper on the bottom of the can.
You can also bake this as free form round loaves.
You can even divide the dough and make two free form loaves or use two loaf pans.
The same also applies to the Hawaiian bread.
If you don't have a thermometer use a long straw or piece of uncooked spaghetti to test the bread.
Just stick the straw or spaghetti into the thickest part of the dough and make sure it comes out dry.
The bread will also sound hollow when you thump it when it is done.
You might want to use a slightly higher temperature (375 degrees) to bake the loaf with all the fruit.
I've done it both ways and the bread makes a little faster.