Italian Christmas savory bread…

These are two delightful Italian Christmas bread recipes—one savory and one sweet! Here’s a translation and some slight changes to align with your preferences for American measurements and terminology.

Italian Christmas Savory Bread

This traditional Italian bread, is often made during Christmas and is considered a specialty in Italy, particularly in upscale restaurants. It belongs to the “rustic bread” family.

Ingredients for 3 loaves:

• 4 cups rye flour
• 3.5 oz fresh yeast
• 3/4 cup water
• 4 medium onions
• 2 tbsp butter
• 2 tbsp salt
• 1/2 tbsp freshly ground black pepper
• A pinch of cloves (clove powder or whole)

Instructions:

1. Sift half of the flour into a large bowl. Repeat the process, just like making any hearty bread dough. Add the salt, pepper, cloves, and the remaining flour. Knead the dough until it begins to form bubbles.
2. Finely chop the onions. Sauté half in butter, then incorporate both the sautéed onions and the raw ones into the dough.
3. Shape the dough into three loaves (about 12-14 inches long). Place them on a baking tray dusted with flour and let them rise for 30 minutes, covered.
4. Brush the top of the loaves with water, score them diagonally, and bake at 400°F (200°C) for about 30 minutes, on the bottom rack of the oven.

Fruit Christmas Bread

A festive fruit-studded Christmas bread, perfect for gifting or serving during the holiday season.

Ingredients:

• 1 cup lukewarm milk
• 1.4 oz fresh yeast
• 2 tbsp granulated sugar
• 5 1/2 cups all-purpose flour
• 1/2 cup powdered sugar
• 1 pinch of salt
• 2 packets vanilla sugar (or 2 tbsp)
• 1 cup butter, softened
• 1 cup candied orange peel
• 1/4 cup candied lemon peel
• 5 dried apricots, finely chopped
• 1/4 cup candied pineapple
• 2 tbsp rum
• 1 tsp ground cinnamon
• A pinch of grated nutmeg

Instructions:

1. In a bowl, dissolve the yeast with the sugar in the lukewarm milk.
2. In a large mixing bowl, combine the flour, powdered sugar, vanilla sugar, salt, cinnamon, and nutmeg. Add the crumbled butter and mix well.
3. Add the risen yeast mixture and the chopped dried and candied fruits to the dough. Knead the dough until smooth (it should be slightly sticky).
4. Let the dough rise for about 20 minutes in a warm place.
5. Once risen, punch down the dough, shape it into a loaf, and place it in a greased loaf pan. Let it rise again for about 20 minutes.
6. Preheat the oven to 350°F (180°C). Bake the bread for 50-60 minutes until golden and cooked through.
7. Let the bread cool before slicing.