2 cups milk, scalded
1 cup sugar
1 cake yeast
6 cups flour
5 tablespoons shortening
2 eggs, well beaten
1 1/2 teaspoon salt
1/2 cup raisins
1/2 cup citron, sliced thin
1 cup warlnut meats, chopped coarsely
1 teaspoon nutmeg
1 egg, beaten slightly
Cool milk to lukewarm, crumble in yeast, add 2 cups of flour and beat well.
Cream shortening with sugar, add eggs and beat well; add milk mixture with salt and remaining flour; knead and cover; let rise in a warm place about 1 1/2 hours.
Work in remaining ingredients, and knead on floured board until smooth and elastic.
Place in a greased bowl, rub with olive oil, cover, and let rise until double in bulk; knead again, and shape into loaves not too large.
Arrange loaves on a cooke sheet, brush over lightly with lightly beaten egg, and let rise until double again.
Bake in a moderately hot oven (400 degrees F.) minutes.
Makes 2 large or 4 small 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: Mary Melfi.