Recipe courtesy Gale Gand



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Average Rating:

Total Reviews: 3

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  • on January 31, 2012


    I cannot believe people had trouble with this recipe. When you have trouble rising, make sure your yeast is active, and make sure it's rising in a warm place.
    This is the best sweet bread I have ever had. My family begged for it. I made one version just like the recipe, then another for my Mother with no candied fruit (she hates that stuff. She ate her entire loaf in less than a week. I don't eat a lot of sweets, and even made the best bread pudding I've ever had out of leftovers. It's easy to make --- I didn't have a mold so used two loaf pans. It was still beautiful, but I had to watch the baking to make sure it got done. Dont miss out on this incredible Triestine because some had trouble with it! I found it easy!!!

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  • on December 02, 2011


    This recipe should be rated for "intermediate pastry chefs" or "very experienced home cooks", that said, this is a bread to lust after. This is an expensive bread to make, but worth the expense. I think the other thing about this recipe is that unless you don't follow the recipe and rising times carefully, you will be unhappy. The crust and crumb are delicious! The powered sugar is almost like candy on the almonds. I am not fond of citron but I like it in this bread. Try it toasted, with butter! This is definitely for a special occasion or to give as a gift. I have never seen it at a Bakery in the U.S. so the only way to get it is to make it, or get it as a gift.

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  • on November 21, 2011


    I am really disappointed. I wanted to make this for Christmas gifts and even ordered the paper molds on the internet. In addition, the ingredients are not cheap. I spend an entire Sunday on this project and the final two rising just did not rise. I would love to know what I did wrong!

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