Bolognese Sweet Bread
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- g wheat flour
- g icing sugar
- g butter
- g zibibbo raisins
- g pine nuts
- g candied citron
- g cream of tartar
- g bicarbonate of soda
- eggs
- dl milk
Instructions
- Heap sugar and flour with a well; add butter, eggs and warm milk holding the cream of tartar and bicarbonate.
- Knead to a homogeneous dough, then work in the pine nuts, candied citron and raisins evenly.
- Shape into two shuttle-form loaves just over a finger high, glaze with egg yolk, and bake at once.