Freeze, tightly wrapped, for longer storage. Store airtight, at room temperature, for several days. Use a knife to loosen the edges, if necessary, and turn the loaf out onto a rack to cool completely before slicing. Remove the bread from the oven, and let it cool in the pan for 5 minutes. The braided loaf will require less time than the round loaf. Reduce the oven temperature to 350☏, tent the bread lightly with aluminum foil, and bake for an additional 30 to 35 minutes, until it's a deep, golden brown and an instant-read thermometer inserted into the center registers 190☏. Place the bread in the oven and bake it for 15 minutes. Whisk the reserved egg white with the water and brush the top of the loaf. To bake the bread: Put your oven rack in a lower position, just below the middle, and preheat the oven to 425☏. Nestle the braid into a lightly greased 9" x 5" loaf pan.Ĭover the loaf lightly, and allow it to rise for 2 hours (or longer, depending on the warmth of your kitchen) the dough should have become noticeably puffy, though it won't have doubled in size. To make a pretty loaf, divide the dough into three pieces roll each piece into a 12" log and braid the logs. The pan should be about 6" to 7" wide, and 3" to 4" deep. To make a traditional round loaf, form the dough into a ball, and place it in a greased pandoro (star) or panettone pan a large souffle dish or another round, deep pan. Cover the bowl with plastic and let rise 2 hours. With the dough hook attachment knead for approximately 1 minute just to combine. Gently deflate the dough, turn it over, return it to the bowl, and allow it to rest/rise for an additional hour again, it may not seem to rise much - that's OK. In the bowl of a stand up mixer whisk together the flour, salt, zest and sugar, make a well in the centre and add the milk and yeast, mix together with a fork. Scrape the dough into a lightly greased bowl, cover the bowl, and set it aside to rest/rise for 1 hour it won't do much. It'll be very sticky stop the mixer to scrape the sides and bottom of the bowl a couple of times during the mixing process.Īdd the cheese, and beat until well combined. Combine flour and the rest of the dough ingredients except the cheese in the bowl of an electric mixer, and beat on medium speed for 10 minutes, until the dough becomes shiny and satiny. It’s worth the time it takes to make and I know it will be a memorable part of your holiday meal.Weigh your flour or measure it by gently spooning it into a cup, then sweeping off any excess. Where ever you live, you can have a taste of Italy during the Easter season with this homemade sweet bread. It can also be frozen in a freezer safe bag for up to 3-4 months. The baked bread should be stored in an airtight bread at room temperature. The best way to know when bread is done baking is to use a thermometer to measure the temperature. If your kitchen is cooler, the dough may take longer to rise. If you are kneading by hand, it will take much longer. This rehydrates them, so they are plump when you add them to the dough. Interesting to know the traditional way is to soak the raisins in a couple of tablespoons of Anicette for an hour before kneading into the dough.Īs with all bread recipes, the time it takes to knead and let the dough rise can vary. I like to soak the raisins in boiling water before adding them to the dough. While it’s warm, brush it with the sugar glaze. I made my monkey bread for Easter Sunday and it was a success Very easy to follow instructions and I was really happy about it. Remove the bread from the pan and let it cool on a wire rack. This golden-brown loaf of bread is a beautiful addition to an Easter dinner – who can resist homemade bread? I know I can’t, and it wouldn’t be Easter without a loaf of this delicious Easter sweet bread. On top, you score a cross, so the loaf breaks open as it bakes. I bake it in a high cake pan to get this shape. You can shape this loaf however you like – I like a tall round loaf that looks like a dome. The bread has the flavor of lemon with the addition of lemon zest, but you could use orange zest, too. Most of the sweetness is from the light glaze brushed on while the loaf is warm. This Italian Easter bread I’m sharing today does not have as much butter as the braided one but is enriched with eggs for a soft, delicious loaf. Another favorite Easter bread recipe is braided brioche bread with colored eggs. This type of yeasted bread is made in many Italian homes for the Easter holiday – including ours! There are many variations, of course, and I’ve made several over the years. This bread is originally from the Northern part of Italy, the Emilia Romagna region. If it’s Easter, it’s time to bake, and, of course, we start with Easter Sweet Bread – a wonderfully soft, golden bread with raisins and a light sugar glaze.
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