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Fritters
fried bread
Fried Bread/Pane Fritto (Fried yeast dough, rolled in sesame seeds, sprinkled with table sugar)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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Ingredients

Basic bread recipe
1/4 cup olive oil
1 cake yeast
1 tablespoon salt
6 1/4 cups flour
2 cups or more lukewarm water

Additions
Sesame seeds

Olive oil for frying

Sugar for sprinkling



Directions

Take a loaf before baking and cut it into slices, roll in sesame seed and fry in deep olive oil.

When these are brown and crisp, arrange them on a platter, sprinkle with sugar and serve them hot.


Notes

This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... P.S. Rose L. Sorce notes in this recipe: "My mother was a very busy woman, for there were eleven of us, not counting my Pop, to wash and iron for as well as to bathe and to feed. It required many a short-cut to keep her hungry brood fed. Consequently, if her batch of bread wasn't baked when we dashed home for lunch, she would quickly make fried bread for us. She would take a loaf before baking (see basic bread recipe) before baking and cut it into slices, roll in sesame seed and fry in deep olive oil. When these were brown and crisp, she would arrange them on a platter, sprinkle with sugar and serve them hot. Mm-mm-muh! were they good! I didn't notice any of the grown-ups lagging when fried bread was served, either. Try it with a glass of fresh milk. I'll guarantee you will enjoy it." Photo: Mary Melfi.

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