Golden Pandolce

Name: Golden Pandolce
Cuisine: Italian
Ingredients: 4 cups bread flour; ⅓ cup sugar; ¼ cup chopped pine nuts; 1½ teaspoons salt; ¾ teaspoon aniseed, crushed; 2½ teaspoons SAF yeast or 2¾ teaspoons bread machine yeast; 2½ teaspoons SAF yeast or 2¾ teaspoons bread machine yeast; 1 tablespoon sugar, for sprinkling; ¾ cups golden raisins; 3 tablespoons Marsala; ⅔ cup milk; ⅔ cup water; ⅓ cup olive oil; 1½ tablespoons orange-flower water; 1½ teaspoons vanilla extract; 1 teaspoon salt; 3 tablespoons chopped pine nuts; ¼ cup sugar; 3 cups bread flour; 1½ tablespoons butter, cut into 8 pieces, for topping; 2¼ teaspoons SAF yeast or 2¾ teaspoons bread machine yeast; 2¼ teaspoons SAF yeast or 2¾ teaspoons bread machine yeast; ½ teaspoon aniseed, crushed; ½ cup milk; 1 tablespoon flour; 2 tablespoons Marsala; ½ cup golden raisins; 1 teaspoon vanilla extract; 1 tablespoon orange-flower water; ¼ cup olive oil

Preparation info

Makes
2
round loaves

Difficulty
Easy

Appears in

The Bread Lover's Bread Machine Cookbook

By Beth Hensperger

Published 2000

About

From the north of Italy, the original home of the early Etruscans, comes this delicate fruit and nut bread that is good for Easter or Christmas. Pandolce simply means “sweet bread” in Italian. I love the rustic shape of its decorative top; it reminds me of a court jester’s cap. Serve this for brunch with some fresh goat cheese and honey.

Ingredients

Europe
Italy
Vegetarian
Bread
Mediterranean

Ingredients

Method