Pane Di Mattina Alla Siciliana
Title: Pane Di Mattina Alla Siciliana
Categories: Breads, Italy
Servings: 2
1 ts Olive oil
1/3 c Marsala
1 pk Active dry yeast
1/2 c Unsalted butter
1/2 c +1ts sugar
3 tb Shortening
1 1/3 c Scalded milk cool to 100F
1 1/2 ts Fennel seeds
6 1/2 c Unbleached flour;approximate
4 Eggs
1/4 c Dried currents
1 tb Grated lemon rind
1/3 c Golden raisins
1/2 ts Salt
----------------------------EGG WASH----------------------------
1 tb Whipping cream
1/2 tb Marsala
1 Egg yolk
Brush olive oil over surface of a large stainless steel bowl. Put yeast and 1 teaspoon sugar in bottom of bowl add 1 cup of scalded milk and stir to dissolve the yeast. Set aside for 10 minutes then add 1-1/2 cups flour and remaining milk. Knead by hand or with mixer and dough hook till dough is soft and silky, about 7 or 8 minutes. Cover and let rise for 5 hours. While dough rises soak currents and raisins in Marsala for at least 1 hour. In a small sauce pan over low heat, melt butter and add 2 tablespoons shortening. add fennel seed, remove from heat and let stand till cool. add eggs one at a time to the fennel seed mixture and mix after each addition then add lemon rind and remaining sugar. Set aside. when dough has risen 5 hours add fennel seed mixture and mix well. add salt and begin adding remaining flour, 1/2 cup at a time. when dough is firm enough to knead turn out onto a lightly floured board and knead till soft and smooth about 10 to 15 minutes, adding as much additional flour as necessary to keep it from sticking. During final 5 minutes knead in raisins and currents. form dough into 2 loaves. use remaining shortening 2 grease 2 nine inch pans place dough in pans cover and let rise till doubled in bulk. this may take as long as 3 hours. preheat oven to 375 brush egg wash on bread 5 minutes before baking. brush again immediately before baking. Bake until loaves are golden brown and sound hollow when tapped about 35 minutes turn out and cool.
Categories: Breads, Italy
Servings: 2
1 ts Olive oil
1/3 c Marsala
1 pk Active dry yeast
1/2 c Unsalted butter
1/2 c +1ts sugar
3 tb Shortening
1 1/3 c Scalded milk cool to 100F
1 1/2 ts Fennel seeds
6 1/2 c Unbleached flour;approximate
4 Eggs
1/4 c Dried currents
1 tb Grated lemon rind
1/3 c Golden raisins
1/2 ts Salt
----------------------------EGG WASH----------------------------
1 tb Whipping cream
1/2 tb Marsala
1 Egg yolk
Brush olive oil over surface of a large stainless steel bowl. Put yeast and 1 teaspoon sugar in bottom of bowl add 1 cup of scalded milk and stir to dissolve the yeast. Set aside for 10 minutes then add 1-1/2 cups flour and remaining milk. Knead by hand or with mixer and dough hook till dough is soft and silky, about 7 or 8 minutes. Cover and let rise for 5 hours. While dough rises soak currents and raisins in Marsala for at least 1 hour. In a small sauce pan over low heat, melt butter and add 2 tablespoons shortening. add fennel seed, remove from heat and let stand till cool. add eggs one at a time to the fennel seed mixture and mix after each addition then add lemon rind and remaining sugar. Set aside. when dough has risen 5 hours add fennel seed mixture and mix well. add salt and begin adding remaining flour, 1/2 cup at a time. when dough is firm enough to knead turn out onto a lightly floured board and knead till soft and smooth about 10 to 15 minutes, adding as much additional flour as necessary to keep it from sticking. During final 5 minutes knead in raisins and currents. form dough into 2 loaves. use remaining shortening 2 grease 2 nine inch pans place dough in pans cover and let rise till doubled in bulk. this may take as long as 3 hours. preheat oven to 375 brush egg wash on bread 5 minutes before baking. brush again immediately before baking. Bake until loaves are golden brown and sound hollow when tapped about 35 minutes turn out and cool.
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