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This Italian bread is similar to a fruitcake and traditionally served during the holidays. The Christmas treat is typically baked into a tall, cylindrical shape (empty coffee cans work great as baking pans). While its origins are sketchy, one legend holds that in the late 1400s, a young Milanese nobleman fell in love with the daughter of a baker named Toni and created "Pan de Toni" to impress his love's father.

Recipe by Cooking Light November 1999

Gallery

Credit: Becky Luigart-Stayner

Recipe Summary

Yield:
2 loaves (8 servings per loaf) (serving size: 1 slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare marinated fruit, combine first 4 ingredients in a small bowl; let stand 1 hour. Drain fruit in a sieve over a bowl, reserving fruit and 2 teaspoons liqueur separately.

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  • To prepare dough, dissolve yeast and 1/4 teaspoon granulated sugar in warm water in a small bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Combine 1/2 cup flour and next 6 ingredients (1/2 cup flour through egg yolk) in a large bowl; beat at medium speed of a mixer 1 minute or until smooth. Add yeast mixture and 1/2 cup flour; beat 1 minute. Stir in marinated fruit, 2 1/2 cups flour, and pine nuts. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.

  • Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, about 1 1/2 hours. Dough will not double in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.)

  • Punch dough down; let rest 5 minutes. Divide in half, shaping each into a ball. Place balls into 2 (13-ounce) coffee cans coated with cooking spray. Cover and let rise 1 hour.

  • Preheat oven to 375°.

  • Uncover dough. Place coffee cans on bottom rack in oven, and bake at 375° for 30 minutes or until browned and loaf sounds hollow when tapped. Remove bread from cans, and cool on a wire rack. Combine reserved 2 teaspoons liqueur and 1 teaspoon butter; brush over loaves. Sprinkle evenly with turbinado sugar.

Nutrition Facts

211 calories; calories from fat 28%; fat 6.6g; saturated fat 1.3g; mono fat 2.7g; poly fat 2.1g; protein 4.5g; carbohydrates 33.8g; fiber 1.4g; cholesterol 27mg; iron 1.9mg; sodium 137mg; calcium 19mg.
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