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“This fruited Italian holiday yeast bread has been a favorite of my family as long as I can remember. I learned to make it from my grandfather, whose mother made this for him as a child in Sicily.”
4hrs 50mins
2 loaves

Ingredients Nutrition


  1. Sprinkle yeast over water in a large bowl.
  2. Add 1/2 cup of sugar, salt, 1/2 cup butter, 3 eggs, egg yolk, and 3 cups of flour; beat with a wooden spoon till smooth - about 2 minutes.
  3. Stir in fruit; gradually add remaining flour mixing in the last of it by hand until the dough leaves the side of the bowl.
  4. Turn out onto a lightly floured board; roll to coat with flour. Knead until smooth - about 5 minutes.
  5. Place in a lightly greased large bowl; turn to bring up greased side. Cover with a towel, let rise in a warm place, (85F), free from drafts until double in bulk; about 1 1/2 to 2 hours.
  6. Meanwhile, grease two 8 or 9 inch cake pans or two large cookie sheets.
  7. Punch down dough; turn out onto lightly floured pastry cloth, divide in half and shape into round loaves.
  8. Place in prepared pans, brushed tops with 2 Tbsp melted butter. Cover with a towel and let rise in a warm place , free from drafts, until double in bulk - 1 1/2 to 2 hours.
  9. Preheat oven to 350°F.
  10. With a sharp knife, cut a deep cross in the top of each loaf. Combine eggwhite and 2 Tbsp water, brush over loaves. Sprinkle each with 1 Tbsp sugar. Bake 40 to 50 minutes or until golden.
  11. Remove from pans immediately and cool well on a wire rack away from drafts.

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