Penettone For Bread Machine

• 1 cup milk Warm, 70 F
• 1 egg
• 2 tablespoons butter or margarine, cut up
• 1 teaspoon salt
• 3 cups all purpose flour
• candied pineapple or cup Coursely chopped dried
• citron cup Chopped candied
• 3/4 teaspoon anise seed Ground
• 2 teaspoons bread machine yeast
• 3/4 cup icing sugar
• 1 tablespoon milk
• 1/2 teaspoon vanilla

1. Measure all ingredients into bread machine pan in order suggested by manufacturer, adding pineapple and citron with flour. Process on basic/white bread cycle; use medium/normal crust colour setting. Do not use timed-bak e feature. Remove bread from pan; cool on wire rack. GLAZE: Stir together icing sugar, milk and vanilla until smooth. Drizzle glaze evenly over loaf.
2. Check dough after 5 minutes of mixing; it should form a soft, smooth ball around the blades. If dough is too stiff or dry, add additional liquid, 1 tsp. at a time, until dough is of the right consistency. If dough is to o soft or sticky, add additional bread flour, 1 tsp. at a time.

milk, egg, butter, salt, flour, candied pineapple, citron, anise seed ground, bread machine yeast, icing sugar, milk, vanilla

Taken from www.yummly.com/recipe/Penettone-For-Bread-Machine-1668636 (may not work)