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Prepared during Epiphany. It is normally eaten the night of January 5th each year during the traditional bonfire. This is my version of the traditional sweet bread.

Ingredients: 400 g boiled squash, 4 tbsp sugar, ½ glass of milk, 600 g all-purpose flour, 60 g cornmeal, 2 cakes of fresh yeast, pinch of salt, 100 g raisins, 150 g dried figs, 10 g fennel seeds.
To prepare: First prepare a soft polenta using the cornmeal by cooking the meal in boiling water for 5 minutes. Cool.
In another bowl, dissolve the yeast in lukewarm milk. Add the cold, sieved squash, the sugar, salt, all-purpose flour and soft polenta. Then add the chopped dried figs, raisins and fennel seeds.
Place the mixture in a rectangular cake pan (either buttered or lined with baking paper) and let rise in a warm place for 2 hours.
When it has doubled in volume, place in a 230-250°C oven for 30 minutes until the crust is golden brown.
Recommended wine:
Torcolo Igt Veneto Orientale