Fisherman’s Bread (Pane Del Pescatore)

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Servings: 8 Difficulty: Advanced
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A sweet, aromatic Italian bread studded with candied citrus and fennel seeds
Fisherman's Bread (Pane Del Pescatore recipe image
Fisherman's Bread (Pane Del Pescatore recipe image
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Fisherman’s Bread (Pane Del Pescatore)

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 8 Calories: 645.3

Description

Pane del Pescatore is a traditional Italian sweet bread that balances rich buttery notes with the bright zest of candied orange and lemon peel. The inclusion of fennel seeds adds a subtle, licorice-like aroma that complements the sweetness perfectly. With a tender crumb and a golden crust, this loaf is delightful served warm with a cup of coffee or as part of a festive holiday table. It is simple to prepare using common pantry staples, making it an accessible yet impressive treat for any occasion.

Ingredients

Directions

  1. Preheat oven to 350F (175C).
  2. Combine butter and sugar in a large mixing bowl.
  3. Beat until fluffy, light, and pale in color, about 5-7 minutes on medium speed using an electric mixer.
  4. Add the whole egg and continue to beat, scraping down the sides of the bowl.
  5. Add the egg yolk and beat well, scraping down the sides of the bowl again.
  6. In a separate mixing bowl, stir together flour, baking powder, raisins, candied orange peel, candied lemon peel, and fennel seeds.
  7. Add half of the flour mixture to the butter mixture and mix until the dry ingredients are thoroughly incorporated.
  8. Beat in 2 tablespoons of milk and the Marsala wine.
  9. Add the remaining flour mixture and continue to mix just until a rough, shaggy dough forms.
  10. Turn dough out onto a lightly floured board and knead with lightly floured hands until the dough is soft but still slightly sticky, about 2 minutes.
  11. Divide dough into 2 equal portions.
  12. Shape each portion into a ball and then, using palms of hands, flatten balls into disks about 1 inch thick.
  13. Line a baking sheet with parchment paper or grease with butter.
  14. Place shaped loaves on the baking sheet.
  15. With a small serrated knife, cut a simple shallow grid pattern in the top of each loaf.
  16. Brush tops with the remaining 1 tablespoon of milk.
  17. Bake loaves at 350F (177C) until light golden-brown and a wooden pick inserted in the center comes out dry, 35-40 minutes.
  18. Remove to wire racks to cool completely.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 645.3kcal
% Daily Value *
Total Fat 72.9g113%
Saturated Fat 45.9g230%
Cholesterol 193.5mg65%
Sodium 1.8mg1%
Total Carbohydrate 0.1g1%
Dietary Fiber 0.0g0%
Sugars 0.1g
Protein 0.8g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store cooled bread in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

Substitutions: If you do not have Marsala wine, you can substitute with dry sherry or a splash of orange juice mixed with a little lemon juice.

Tips: Ensure the butter is truly at room temperature for the best creaming results. Do not over-knead the dough, as it is a quick bread style and should remain tender.

Keywords: italian bread, pane del pescatore, fisherman bread, candied orange, candied lemon, fennel seeds, golden raisins, marsala wine, buttermilk bread, holiday baking, christmas bread, italian dessert, citrus bread, home baking, easy bread, vegetarian baking, comfort food, artisan bread, traditional recipe
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