Ingredients
9 cups flour
2 teaspoons salt
1 teaspoon cinnamon, ground
1 teaspoon grated lemon rind
6 eggs, beaten
1/2 cup nut meats, ground
4 cups sugar
1 3/4 cups butter, melted and cooled
1 1/2 yeast cakes
1/4 cup lukewarm water
3/4 cup lukewarm milk
6 eggs, hard-boiled
Directions
Sift flour and add cinnamon, salt and grated rind.
Stir butter, nuts and sugar into the eggs and blend thoroughly until smooth.
Crumble yeast into lukewarm water, and add egg mixture, blend well, then combine with flour mixture gradually, stirring constantly for about 15 minutes.
Set aside, covered, and low to rise to double in bulk, then knead down two or three times and let rise again.
Form into 3 loaves, reserving a little dough for later use.
Place 2 of the hard-boiled eggs in center top of each loaf, and cover with 2 strips of the reserve dough about the size of a banana.
Let rise again in a warm place until each loaf is double in size.
Brush tops with egg yolk and bake in a moderate oven (375 Degrees F.) for about 30 minutes.
Makes 3 loaves.
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.... Photo: Mary Melfi. |
