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Pane Bolognese
Pane Bolognese/Bologna Bread (Cornflour sweet loaf, flavored with raisins nuts and candied peel)
Originated from: Bologna, Revenna, Emilia-Romagna
Occasion: Any time & special times
Contributed by: Taken from "Recipes of All Nations" (1936)

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For dough
1 pound cornflour
1 egg
6 tablespoons of milk
3/4 cup of sugar
3/4 cup of butter
2/3 cup of raisins
1/2 cup of chopped nuts
1 oz. of candied peel in thin strips
pinch of cream of tartar
pinch of bicarbonate of soda

For brushing
Beaten yolk of 1 egg


Mix the flour and sugar, make a well and add the butter and the egg.

Add the warm milk gradually, with the cream of tartar and the soda, working the paste into a stiff dough.

Then add the raisins, the nuts and the candied peel.

Mix thoroughly and shape into two somewhat flat loaves, brush over with beaten yolk of egg and bake in a moderate oven.


The recipe in this entry was taken from "Recipes of All Nations" which was compiled and edited by Countess Morphy. It was published in New York by W.M.H. Wise & Company in 1936. For the complete copyright-free cookbook visit www.archive.org. Photo: Mary Melfi.

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