It's usually shaped in a ring and served at breakfast. It typically has raisins in it and icing on top. This delicious and fragrant rye bread is usually flavored with molasses, anise seed, and orange peel. Despite its exquisite flavor, it's hard to find in the United States. This simple, crusty bread hails from Puglia, Italy, and is great for making sandwiches or dipping into olive oil.
Some producers flavor it with olives or cheese.
It's often cut into thin slices and used for appetizers. Russian Easter bread See kulich . Most of it is made with both rye and wheat flours. There are dozens of varieties, ranging from light tan to almost black. It's especially good with seafood.