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Pane di Pasqua
Italian Easter Bread/Pane di Pasqua (using yeast; flavored with citron, raisins and angelica)
Originated from: Italy
Occasion: Easter
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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4 cups flour
3/4 teaspoon salt
1/2 cup sugar
1 tablespoon citron, chopped fine
1 tablespoon angelica, chopped fine
4 egg yolks
1 tablespoon orange peel
1/2 cup white raisins
1/2 (scant) cup butter, melted
2 yeast cakes
1 cup lukewarm milk

Egg wash
Egg yolk with a little milk added


Scald milk and cool to lukewarm; pour over crumbled yeast and stir until yeast is dissolved, then beat in the egg yolks and gradually add flour seasoned with salt and sugar, mixing well after each addition.

Mix butter and fruit, and combine with dough; turn out onto a floured board and knead until smooth and elastic.

Place in a large bowl, cover with a wet towel and let rise until double in bulk.

Set the bowl in a pan of hot water so dough will rise fast.

Divide dough into small loaves and place them in greased loaf pans, brush with melted butter and let rise again over a pan of hot water, until double in bulk.

Brush tops with egg yolk with a little milk added, and bake in a moderate oven (375 degrees F.) for about 35 minutes.

Let cool before slicing.

Makes 2 loaves.


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.... Photo of store-bought pane di pasqua: Mary Melfi.

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