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Ingredients

Makes two 5 1/4-inch round loaves

• 1 tablespoon plus 1 1/2 teaspoons active dry yeast (two 1/4-ounce envelopes)
• 1/3 cup whole milk, warmed
• 14 ounces unbleached bread flour (about 3 cups), plus more for surface
• 1/4 cup granulated sugar
• 4 large eggs, lightly beaten, plus 1 large egg
• 1 1/2 teaspoons coarse salt
• 10 ounces (2 1/2 sticks) unsalted butter, room temperature
• 5 1/2 ounces bittersweet chocolate, coarsely chopped (1 1/4 cups)
• 1 cup diced candied (glazed) orange peel (nutsonline.com)
• 1/2 teaspoon pure almond extract
• 1/2 teaspoon pure orange extract
• Vegetable oil, for bowl
• 2 teaspoons best-quality unsweetened cocoa powder
• Pearl sugar, for sprinkling (optional; kingarthurflour.com)
• 1/4 cup plus 2 tablespoons sliced almonds, for sprinkling

Description

Emigrants Have Popularized Panettone All Over The World, But This Bread Originated In Milan. The Name Is Thought To Be A Contraction Of Pane (Italian For 'bread'), And Tonio, The Name Of A Poor Baker Who, According To Folklore, Either Used The Bread To Wo

Martha Stewart