|Start to Finish:||1½-2 hours|
|Hands-on Time:||20-30 minutes|
|Yield:||One 2 lb./900 g loaf|
Marking religious holidays and life events by enhancing everyday bread with rare delicacies goes back a long way in Europe. The tradition survives most clearly in the stollen of Germany, the panettones of Italy, Lithuania’s Kaledu Pyragas (Christmas Bread), the zelten of South Tyrol and in this richly fruited Ketzapiren, which comes from Tegernsee in the Bavarian Alps, not far from the Austrian border.