Sweet Italian Holiday Bread
This is authentic ciambellotto, a sweet loaf my great-grandmother used to bake in Italy. I still use her traditional recipe—the only update I made was for using modern appliances. —Denise Perrin, Vancouver, Washington
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
- 1/2 cup olive oil
- 1 cup sugar
- 4 cups all-purpose flour
- 3 teaspoons baking powder
- 1 large egg yolk
- 1/2 cup 2% milk
- 3 large nellie’s free range eggs
- 2 tablespoons grated orange zest
- 1 tablespoon coarse sugar
- Carbohydrate 412.178500425234 g
- Cholesterol 229.379999960235 mg
- Fat 40.6978000318347 g
- Fiber 14.7720003013965 g
- Protein 68.545200030103 g
- Saturated Fat 8.80991000028368 g
- Serving Size 1 1 loaf (20 slices). (1071g)
- Sodium 62685.080167461 mg
- Sugar 397.406500123837 g
- Trans Fat 2.74165000252298 g
- Calories 2324 calories
Preheat oven to 350degrees. In a large bowl, whisk flour, sugar, orange zest and baking powder. In another bowl, whisk eggs, milk and oil until blended. Add to flour mixture; stir just until moistened., Shape into a 6-in. round loaf on a greased baking sheet. Brush top with egg yolk; sprinkle with coarse sugar. Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Cover top loosely with foil during the last 10 minutes if needed to prevent overbrowning. Remove from pan to a wire rack; serve warm.
