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Holiday Breads
Pane alla Genovese
Genoese Bread/Pane alla Genovese (made without yeast; using cake flour, butter and eggs; flavored with brandy)
Originated from: Genoa, Liguria, Italy
Occasion: Special times
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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Ingredients

1 3/4 cup cake flour
2 cups powdered sugar
1/4 teaspoon salt
4 eggs
2 tablespoons brandy
1 cup butter, softened



Directions

Mix all ingredients together well, except butter; work in butter gradually.

Pour batter into a buttered and lightly floured pan to about 1/4-inch thickness.

Bake in a moderate oven (350 degrees F.) about 45 minutes.




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.

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