3 1/4 cups flour
1 package (2 1/4 teaspoons) quick-rise instant dry yeast
1 1/2 teaspoons salt
2 teaspoons sugar
1/2 cup lukewarm milk
2 eggs
3/4 cup boiled potatoes, mashed
1/2 cup butter, melted
1 cup Parmesan Reggiano cheese, grated

Proof yeast in lukewarm milk (Takes about 5 minutes for the bubbles to form, if the bubbles don't form the yeast isn't good enough).

Combine mashed potatoes, melted butter, grated Parmesan Reggiano cheese, eggs and proofed yeast. Mix very well.

Mix flour with sugar and salt together.

Combine seasoned flour with the mashed potato mixture and work into a malleable dough.

Knead for about 5 minutes.

Form into a ball, and place in a greased bowl.

Cover and keep in a warm place.

When the dough doubles in volume (about 1 to 2 hours) remove, and knead for a few minutes.

Form the dough into a log.

Place the log in a well-greased ring mold, and combine the ends together.

Bake in a 375 degree oven for about 30 minutes.

Serve warm (After the bread cools, it dries very quickly and loses its pleasant taste. Parts left over should be re-heated or toasted prior to serving.).

Because I am fascinated by Feast Day Italian dishes I tried out this recipe, hoping that the spiritual aspect associated with this bread might somehow help heal my troubled soul (Yes, fanatical home cooks have souls, even if their hungry bodies do a good job of hiding them). Anyway, google images for this bread generally show it shaped like a typical Italian round-shaped bread, without a hole in the center, and if there is a hole it is a very small one. Possibly different versions of this bread can be found in various parts of Italy. All I know is that I tried this recipe and found it difficult to get right. I myself used more flour than asked for as I found the dough far too soft. I also used less Parmesan cheese than demanded as it is rather expensive, so in all honesty I am not 100 per cent sure this recipe is the best one for this festive bread. Those with baking know-how can alter the recipe, or find one on the internet that best suits their tastes. Personal notes and photo: Mary Melfi.

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