Sailor's bread (Pane del marinaio) from The Italian Baker, Revised Edition: The Classic Tastes of the Italian Countryside--Its Breads, Pizza, Focaccia, Cakes, Pastries, and Cookies by Carol Field

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TrishaCP on February 15, 2020

    This turned out great even though I neglected to follow the shaping instructions and had overly flattened it out. The butteriness was welcome and along with the fennel seed, surprising and delicious. I made this to use up my overstock of candied peel at the end of the holiday season, but I will be marking this down to make again next year.

  • ashallen on December 21, 2019

    The texture and shape of this bread reminds me a bit of American-style Irish soda bread, but it's more buttery and stuffed full of raisins, candied citron and orange peel, nuts, and fennel seeds. I was surprised by how much I liked the fennel seed in combination with the fruit. Wonderfully aromatic flavors - every bite's a bit different and it smells like the winter holidays. Not cloyingly sweet. I used golden raisins (worked well), homemade candied orange peel and candied citron, and slivered almonds instead of pine nuts. I was low on fennel seeds and ended up using 1 scant tablespoon - worked fine - seems like it'd be OK without fennel seed if it's not available. Took longer than 40 minutes to bake, but that might have been because I was opening the oven door to check it! My dough was moister than the recipe seemed to imply it'd be. I was worried it'd be too sticky to knead by hand, but it came together well with floured hands/counter. The final loaf rounds are ~5.5 inches diameter.

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