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
- 4 cups all-purpose flour
- 1 cup sugar
- 2 tablespoons grated orange zest
- 3 teaspoons baking powder
- 3 large eggs room temperature
- 1/2 cup 2% milk
- 1/2 cup olive oil
- 1 large egg yolk lightly beaten
- 1 tablespoon coarse sugar
- Preheat oven to 350°.
- 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 until a toothpick inserted in center comes out clean, 45-50 minutes. Cover top loosely with foil during the last 10 minutes if needed to prevent overbrowning.
- Remove from pan to a wire rack; serve warm.