Nannie Ruby’s Dago Bread: A Sicilian Family Treasure

The aroma alone transports me. It’s Christmas Eve, the air thick with anticipation, the scent of pine needles mingling with the yeasty warmth emanating from the oven. This isn’t just any bread; it’s Nannie Ruby’s Dago Bread, a recipe passed down through generations of Sicilian women. I can still picture my husband’s grandmother, her hands dusted with flour, patiently guiding me through each step, a silent promise of family and tradition baked into every loaf. Now, decades later, I bake this bread, and that same comforting aroma fills my home, a fragrant link to my past and a delicious tradition I’m honored to continue.

Recipe Overview

• Prep Time: 1 hour 30 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours
• Yield: 4 loaves
• Dietary Type: Vegetarian

Ingredients

• 8 cups all-purpose flour
• 3 1/2 tablespoons honey
• 4 cups warm water
• 1 1/2 (1/4 ounce) packages fast rising yeast
• 4 teaspoons salt
• 3 tablespoons olive oil
• Butter (for greasing the work surface)
• PAM (or other cooking spray, for greasing the pans)
• Egg whites (for brushing, optional)

Equipment Needed

• Large mixing bowl or KitchenAid mixer with dough hook
• Measuring cups and spoons
• Baking pans (for 4 loaves)
• Clean kitchen towel
• Floured surface

Instructions

1. In a large bowl or the bowl of a stand mixer, mix together the flour, yeast, and salt.
2. In a separate container, dissolve the honey in 1 cup of warm water. Ensure the water isn’t too hot, or it could kill the yeast. Lukewarm is ideal.
3. Add the remaining 2 cups of warm water and the olive oil to the honey mixture.
4. Pour the liquid mixture into the dry ingredients. Mix by hand or with a KitchenAid mixer using the dough hook attachment. Mix until a shaggy dough forms.
5. Knead the dough for about 5 minutes. If using a stand mixer, knead on medium-low speed. If kneading by hand, turn the dough out onto a lightly floured surface and knead until smooth and elastic.
6. Place the dough in a bowl that has been lightly coated with olive oil. Turn the dough to coat it with oil, preventing it from drying out during the rising process.
7. Cover the bowl with a clean kitchen towel and place it in a warm, draft-free area to rise for about 50 minutes, or until doubled in size. A slightly warm oven (turned off!) works well.
8. Remove the dough from the bowl and knead it a second time on a floured surface for about 2 minutes to release any large air bubbles.
9. Return the dough to the oiled bowl, turning to coat. Cover and let rise a second time for about 30 minutes. This second rise contributes to a lighter, more airy texture.
10. Knead the dough a third time – gently, for about 2 minutes. This final kneading ensures a consistent texture throughout the loaf.
11. Divide the dough into four equal parts.
12. Smear butter generously on your work surface. The butter adds richness and flavor to the crust.
13. Knead each dough ball with your fingertips on the buttered surface, incorporating the butter into the dough.
14. Roll up each ball of dough like a jelly roll, creating a tight log shape. Add more butter to the work surface as needed to keep the dough from sticking and to infuse it with flavor.
15. Place each rolled dough log into a greased loaf pan. We use PAM cooking spray to grease the pans, but you can also use butter or shortening.
16. Let the dough rise again in the pans for about 30 minutes. Cover the loaves with a dishcloth to prevent them from drying out.
17. Bake in a preheated oven at 350 degrees Fahrenheit for 20 minutes.
18. Lower the oven temperature to 300 degrees Fahrenheit and bake for an additional 10 minutes, or until the loaves are golden brown and sound hollow when tapped on the bottom.
19. Brush the tops of the loaves with slightly beaten egg whites for a glossy, golden finish (optional).

Expert Tips & Tricks

• Yeast Activity: Ensure your yeast is active by proofing it first. Dissolve the yeast and honey in the warm water and let it sit for 5-10 minutes. If it foams up, it’s good to go!
• Butter Incorporation: Don’t be shy with the butter on the work surface! The more butter you incorporate, the richer and more flavorful the crust will be.
• Temperature Check: Use an oven thermometer to ensure your oven is accurate. Baking times may vary depending on your oven.
• Doneness Test: The best way to check for doneness is to insert a toothpick into the center of a loaf. If it comes out clean, the bread is done.

Serving & Storage Suggestions

Nannie Ruby’s Dago Bread is delicious served warm with a drizzle of olive oil, a sprinkle of salt and pepper, just like my family has enjoyed it on Christmas Eve for generations. It’s also fantastic for making sandwiches, toast, or as an accompaniment to soups and stews.

• Storage: Store the bread at room temperature in an airtight container for up to 3 days. For longer storage, wrap tightly in plastic wrap and freeze for up to 2 months.
• Reheating: To reheat, wrap the bread in foil and bake at 350 degrees Fahrenheit for 10-15 minutes, or until warmed through. You can also toast individual slices.

Nutritional Information

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	1063.2 kcal	N/A
Calories from Fat	114 g	11%
Total Fat	12.7 g	19%
Saturated Fat	1.8 g	9%
Cholesterol	0 mg	0%
Sodium	2337.5 mg	97%
Total Carbohydrate	206.9 g	68%
Dietary Fiber	7.3 g	29%
Sugars	15.8 g	63%
Protein	26.9 g	53%

Variations & Substitutions

• Whole Wheat: Substitute up to half of the all-purpose flour with whole wheat flour for a nuttier flavor and added fiber.
• Herb Infusion: Add fresh or dried herbs like rosemary, thyme, or oregano to the dough for a savory twist.
• Garlic Bread: Brush the baked loaves with garlic butter for a classic garlic bread.
• Vegan Option: Replace the egg white wash with olive oil or plant-based milk for a vegan-friendly version.

FAQs (Frequently Asked Questions)

Q: Why is it called “Dago Bread”?
A: The term “dago” is an outdated and offensive slur used to refer to people of Italian descent. While the name is a part of this recipe’s history, it’s important to acknowledge its problematic nature and consider using a more respectful name, like “Italian Bread” or “Sicilian Bread.”

Q: Can I use active dry yeast instead of fast-rising yeast?
A: Yes, you can. Use the same amount of active dry yeast, but you may need to let the dough rise for a longer period.

Q: What if my dough doesn’t rise properly?
A: Make sure your yeast is fresh and active. Also, ensure the rising environment is warm and draft-free. Cold temperatures can inhibit yeast activity.

Q: Can I freeze the dough instead of baking it right away?
A: Yes, you can freeze the dough after the first rise. Wrap it tightly in plastic wrap and freeze for up to 2 months. Thaw completely in the refrigerator before proceeding with the recipe.

Q: My bread is browning too quickly. What should I do?
A: Tent the loaves with foil during the last part of baking to prevent them from browning too much.

Final Thoughts

Nannie Ruby’s Dago Bread is more than just a recipe; it’s a piece of history, a tangible connection to generations past. The act of baking this bread is an act of love, a way to honor those who came before us and to create new memories with those we cherish today. I encourage you to try this recipe, to feel the dough in your hands, to breathe in the intoxicating aroma, and to share the warmth and goodness with your own family and friends. Perhaps, like me, you’ll find that this simple loaf of bread becomes a cherished tradition, a reminder of the enduring power of family and the magic of a well-loved recipe.