Valley Fig Growers

Panettone Bread

Yield: 40 lb. Loaves


When it comes to tradition at the holidays, Italian Panettone immediately comes to mind. Served at Christmas and other family celebrations, it is a sweet yeast bread filled with mixed fruits, flavored with anise and drizzled with icing. Fragrant and full of naturally sweet diced figs and nutty pecans, Panettone is perfect to serve as bread, coffee cake or dessert.

Ingredients: Flour (wheat flour, malted barley flour, ascorbic acid, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), Water, Dried Figs, Mixed Fruit, Yeast, Pecans, All-purpose Shortening (partially hydrogenerated soybean and/or cottonseed oil), Eggs, Sugar, Dough Conditioner (dextrose, wheat flour, stearoyl 2 lactylate, monoglycerides, L-cysteine, ascorbic acid, azodicarbonamide, fungal amylase, fungal protease), Salt, Lemon Puree, artificial flavors and spices.

Ingredients Lb. Oz. Method
Sponge dough starter:
Bread Flour 9 lbs.
Water 6 lbs.

Mix 4min on low speed then 8 min on high speed. Retard overnight.

First Stage
Sponge dough starter 12 lbs. 8oz.
Whole eggs 2 lbs. 3oz.
Yeast 4 lbs. 8oz.
High Gluten Flour 7 lbs. 12oz.
Granulated Sugar 1 lb. 4oz.
All purpose shortening 2 lbs. 8oz.
Salt 4oz.
Dough Conditioner 10oz.
Water 2 lbs.

Second Stage
Then add:
Anise Powder 1oz.
Mace 1oz.
Vanilla 2oz.
Lemon Puree 2oz.
Dried Figs (diced) 6 lbs. 8oz.
1/2 Mixed Fruit 5 lbs.
Pecan Pieces 3 lbs.


Mix 1 min on Low. Then 2 min on High speed.
Rest 1 hour at room temp. (72 Degrees)
Cut into 19 oz. pieces
Mold into round loaf
Proof for 30 – 40 min.
Bake at 320 – 330 for 30 min or till golden brown. Ice with white fondant.

If you make this recipe, snap a photo and tag us @valleyfig —we’d love to see what you’re cooking on Instagram and Facebook!