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Holiday Breads
Italian Christmas bread
Fruited Christmas Bread (Italian holiday bread, made with yeast dough, flavored with raisins, citron, walnuts and nutmeg)
Originated from: Italy
Occasion: Christmas
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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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.

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