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Italian Easter bread
Easter Surprise Bread/ Pane Sorpresa Pasqualino (with yeast dough, flavored with nuts, grated lemon and cinnamon)
Originated from: Italy
Occasion: Easter
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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Ingredients

For recipe see "Holiday Breads"



Directions




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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