Name: Triestine Bread
Yield: 4 loaves, 1 pound 4 ounces (570 g) each
Ingredients: 2 teaspoons (10 g) salt; 2 egg whites (¼ cup/60 ml); ½ ounce (15 g) or 1 tablespoon (15 ml) fresh compressed yeast; 1 cup (240 ml) warm milk (105° to 115°F/40° to 46°C); 5 teaspoons (15 g) granulated malt extract or 2 tablespoons (30 ml) honey; 1½ ounces (40 g) fresh compressed yeast; 8 ounces (225 g) bread flour; 2 ounces (55 g) granulated sugar; Grated zest of 1 lemon; 4 ounces (115 g) finely ground blanched almonds; 1 teaspoon (5 ml) orange flower water; powdered sugar; 2 eggs; 1 pound 8 ounces (680 g) bread flour; 4 ounces (115 g) Candied Orange Peel, finely chopped; 4 ounces (115 g) unsalted butter, at room temperature; 3 ounces (85 g) granulated sugar; 1 ounce (30 g) sliced almonds; 4 ounces (115 g) glacéed or candied red cherries, finely chopped; 4 ounces (115 g) sliced almonds

Preparation info

4
loaves, 1 pound 4 ounces each

Difficulty
Easy

Appears in

The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

About

Triestine is basically panettone made in a different shape. Instead of being baked in a tall, cylindrical form, this variation is made as a freestanding round loaf. The top and sides are coated with a ground almond mixture, then covered with sliced blanched almonds. After proofing, the loaves are heavily dusted with enough powdered sugar to completely cover the nuts. During the oven-spring, this coating breaks apart, leaving a beautiful contrast with a seasonal look resembling snow-covered