Italian Sweet Breakfast Bread
I could live without many things, but the thought of living without …. BREAD…. seems hardly worth doing. Yeah — it’s got carbs. But there’s a reason it’s survived centuries as the staff of life.. A slight change of pace today.
And besides…. everything in moderation. Right?
It would be nice if I could figure out ways to make some of these things in small enough batches that you end up with just the right amount for breakfast for two retirees, but I don’t seem to be able to do that.
Enjoy
P.S.: any of these breads that use the technique of making the dough and then refrigerating it overnight or so-many-hours tend to have a more mature and hearty flavor. I also do this with my pizza dough — making it today and then using it (I make enough for 2 pizzas) tomorrow and the day following.
Italian Sweet Breakfast…
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