Italian Christmas Bread
Italian Christmas Bread
2 packages yeast
1/4 cup water, lukewarm for compressed yeast, warm for dry
1 cup milk
2/3 cup sugar
1 teaspoon salt
3/4 cup soft butter or margarine
About 7 cups sifted all-purpose flour
4 eggs
1 egg, separated
1 1/2 teaspoons vanilla
1/2 cup golden, seedless raisins
1/3 cup finely chopped blanched almonds
1/3 cup chopped candied citron
1/3 cup finely chopped candied lemon peel
1 Tablespoon water
Soften yeast in 1/4 cup water.
Scald milk. Add sugar, salt and butter. cool to lukewarm.
Add two cups flour and beat well. Add softened yeast and mix well.
Cover and let rise in warm place until mixture is bubbly, about one hour. Stir down.
Beat 4 whole eggs and one egg yolk, reserving one egg white for glaze. Add eggs and vanilla to dough. Beat well. Add enough more flour to make a soft dough.
Turn out on lightly floured board or pastry cloth. Gradually knead in raisins, almonds and candied fruits.
Continue kneading until smooth and satiny.
Place in greased bowl. Cover and let rise until doubled, about 1 1/2 hours.
When light, punch down.
Divide dough into two equal portions and let rest 10 minutes. Shape each portion into round loaf and place in well-greased eight-inch round pans. Or, place on round into greased ten-inch tube pan.
Combine egg white and water. Brush tops of loaves generously with egg-white mixture.
Let rise until doubled, about one hour.
Brush with egg-white mixture again and bake in moderate oven, 350 degrees, 35 to 40 minutes.
Note: Because of the volume of this dough, preparation will be easier if the flour is beaten in with an electric mixer at low speed. Use it again as long as possible for the second addition of flour. The last 1 1/2 to 2 cups of flour must be mixed in with a wooden spoon.
2 packages yeast
1/4 cup water, lukewarm for compressed yeast, warm for dry
1 cup milk
2/3 cup sugar
1 teaspoon salt
3/4 cup soft butter or margarine
About 7 cups sifted all-purpose flour
4 eggs
1 egg, separated
1 1/2 teaspoons vanilla
1/2 cup golden, seedless raisins
1/3 cup finely chopped blanched almonds
1/3 cup chopped candied citron
1/3 cup finely chopped candied lemon peel
1 Tablespoon water
Soften yeast in 1/4 cup water.
Scald milk. Add sugar, salt and butter. cool to lukewarm.
Add two cups flour and beat well. Add softened yeast and mix well.
Cover and let rise in warm place until mixture is bubbly, about one hour. Stir down.
Beat 4 whole eggs and one egg yolk, reserving one egg white for glaze. Add eggs and vanilla to dough. Beat well. Add enough more flour to make a soft dough.
Turn out on lightly floured board or pastry cloth. Gradually knead in raisins, almonds and candied fruits.
Continue kneading until smooth and satiny.
Place in greased bowl. Cover and let rise until doubled, about 1 1/2 hours.
When light, punch down.
Divide dough into two equal portions and let rest 10 minutes. Shape each portion into round loaf and place in well-greased eight-inch round pans. Or, place on round into greased ten-inch tube pan.
Combine egg white and water. Brush tops of loaves generously with egg-white mixture.
Let rise until doubled, about one hour.
Brush with egg-white mixture again and bake in moderate oven, 350 degrees, 35 to 40 minutes.
Note: Because of the volume of this dough, preparation will be easier if the flour is beaten in with an electric mixer at low speed. Use it again as long as possible for the second addition of flour. The last 1 1/2 to 2 cups of flour must be mixed in with a wooden spoon.
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