Pane Ticinese

A loaf of this traditional Ticino bread usually consists of five sections which are meant to be broken apart with your hands and shared. It is traditionally made with flour, water, yeast, salt, and oil. Before baking, the dough is often brushed with milk or egg wash, resulting in a nice golden brown crust once baked. It is believed that the shape of this bread was brought over to Ticino from Italy, but it became popular throughout Switzerland in the 1950s.