Pane Bolognese

Bologna Bread

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


  • 1 lb. of cornflour
  • 6 ozs. of sugar
  • 6 ozs. of butter
  • ozs. of raisins
  • 2 ozs. of chopped nuts
  • 1 oz. of candied peel in thin strips
  • a pinch of cream of tartar and of bicarbonate of soda
  • 2 eggs
  • 6 tablespoons of milk.


Mix the flour and sugar, make a well and add the butter and the egg. Add the warm milk gradually, with the cream of tartar and the soda, working the paste into a stiff dough. Then add the raisins, the nuts and the candied peel. Mix thoroughly and shape into two somewhat flat loaves, brush over with beaten yolk of egg and bake in a moderate oven.