Venetian holiday bread (Veneziana) from The Italian Baker, Revised Edition: The Classic Tastes of the Italian Countryside--Its Breads, Pizza, Focaccia, Cakes, Pastries, and Cookies by Carol Field

Where’s the full recipe - why can I only see the ingredients?

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

  • twoyolks on January 01, 2019

    The bread had a nice crumb with a flavor that was heavy on the citrus. By itself, it felt like it was missing something. It did make a nice bread pudding.

  • Zosia on January 22, 2015

    Lovely, sweet, yeast-raised bread, like a fruit-free panettone with a crunchy sweet almond crust and a most airy and delicate crumb. The shaped dough doubles in size during the final proof, then doubles again during baking so make sure you use the recommended pan size though it may appear too large at the start. A one day bread made without a biga, I'm not sure of its shelf life but it will make fantastic french toast.

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