Golden Milk Bread from Padua

Preparation info

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Appears in

In Nonna's Kitchen

In Nonna's Kitchen

By Carol Field

Published 1997

  • About

When Lucia Rossi Pavanello was growing up in the countryside outside Padua, women made this bread at home and baked it in a wood-burning oven. Most families made it with some water, but Lucia’s family used all milk. What a difference! The soft fine-textured interior is so delicate and golden that it looks like a brioche dough made with butter and eggs. I have made a sponge to open the texture and deepen the taste a bit.

Lucia’s mother tested