Fried Dough with Sugar and Cinnamon
Makes 1 Large Loaf
Inspiration for this bread comes from the many breads I have joyfully eaten all over Italy. From craggy-looking loaves of crusty Pugliese olive bread to the airy bread of Ferrara called manina (little hand), Italian breads have always held a fascination for me. This bread is studded with toasted pumpkin seeds and cracklings of crispy Italian bacon (pancetta), and perfumed with specks of fresh sage.
Almost a meal by itself, it complements a bowl of homemade tomato soup perfectly. It is the bread to serve on your Thanksgiving table, and it is unmatched in its versatility as a sandwich bread for egg salad, grilled vegetables, cold chicken, or roast beef.
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