Monday, November 9, 2009


Special Italian dessert bread for holidays. This version comes from Auntie Bucksnort.

3 tbl. yeast
1/4 cup sugar
1/3 cup warm water
6 egg yolks
1/2 cup soft butter
1 tsp. vanilla
1/2 tsp. lemon peel
1/2 tsp. salt
3 cups flour
1/3 cup candied citron
1/2 cup raisins (mix dark and light if you wish)

2 tbl. melted butter to brush on crust

Soften yeast in 1/4 cup warm water with a little sugar. Mix the remaining ingredients (except for 2 tbl. butter), adding more flour as necessary to make a soft dough. Knead until smooth, let rise in a greased bowl until doubled.

Form into a round loaf and let rise on a greased cookie sheet until doubled. Bake at 400〫for 10 minutes, then brush with melted butter. Continue baking at 350〫for 30 to 40 minutes until done.

Cool on rack.

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