Side Pannel
Italian Sweet Bread
- Prep Time: 2 hours 30 mins
- Cooking Time: 60 mins
- Serves: 3 braided loaves
Italian Sweet Bread
- Recipe Submitted by maryjosh on 01/24/2017
Ingredients List
- 1 package (8 grams) active dry yeast (2¼ teaspoons)
- 1 cup milk, lukewarm
- 1 tablespoon sugar, granulated
- 5 eggs, room temperature
- 1 cup sugar, granulated
- ½ cup vegetable oil
- zest of one orange
- 1-1/2 cups of potato (about 2 medium,russet),peeled, boiled and riced
- 6 cups (appoximately) flour,all purpose,sifted
- Egg wash:
- 1 egg, slightly beaten
- 1 tablespoon milk
Directions
Dissolve yeast in warm milk. Add 1 tablespoon of sugar and stir. Set aside for 10 minutes.
Meanwhile, in a large mixing bowl (of stand mixer) whisk eggs at medium speed until nice and frothy (3-4 minutes).
Add sugar. Continue to whisk for another 3-4 minutes.
Whisk in the oil and orange zest.
Combine yeast mixture with riced potatoes. Add to egg mixture and whisk together.
Add half of flour mixture and mix on low speed for about one minute.
Switch to dough hook and add the rest of the flour.
Mix for about 5-8 minutes until smooth and elastic. Alternately, you can knead by hand.
Line large cookie sheet with parchment paper. Set aside.
Place the dough in a lightly greased bowl. Make sure to turn dough in order to completely coat the dough with the grease.
Let rise for about 1 hour or until doubled in size.
Punch dough.
Cover and let rise for about 30 minutes or until double in size.
Punch dough again.
Divide in 6 portions if making round loaves or in 3 portions if making braided bread.(Continue to divide each section in 3).
For braided bread: roll each section into a log (about 10 inches long and 1½ inch thick); start making a braid with the three strands. Tuck ends underneath the braid.
Place on prepared cookie sheet.
Cover with clean tea towel and let rise for about 30-45 minutes or until double in size.
Preheat oven to 350 ° F.
Brush loaves with egg wash (whisk egg and milk together).
Bake small round loaves for about 25-30 minutes; bake braided loaves for about 50-60 minutes. Depending on your oven, you might want to place a sheet of aluminum paper loosely over the loaves, to prevent them from over browning.
Cool on wire racks.
Meanwhile, in a large mixing bowl (of stand mixer) whisk eggs at medium speed until nice and frothy (3-4 minutes).
Add sugar. Continue to whisk for another 3-4 minutes.
Whisk in the oil and orange zest.
Combine yeast mixture with riced potatoes. Add to egg mixture and whisk together.
Add half of flour mixture and mix on low speed for about one minute.
Switch to dough hook and add the rest of the flour.
Mix for about 5-8 minutes until smooth and elastic. Alternately, you can knead by hand.
Line large cookie sheet with parchment paper. Set aside.
Place the dough in a lightly greased bowl. Make sure to turn dough in order to completely coat the dough with the grease.
Let rise for about 1 hour or until doubled in size.
Punch dough.
Cover and let rise for about 30 minutes or until double in size.
Punch dough again.
Divide in 6 portions if making round loaves or in 3 portions if making braided bread.(Continue to divide each section in 3).
For braided bread: roll each section into a log (about 10 inches long and 1½ inch thick); start making a braid with the three strands. Tuck ends underneath the braid.
Place on prepared cookie sheet.
Cover with clean tea towel and let rise for about 30-45 minutes or until double in size.
Preheat oven to 350 ° F.
Brush loaves with egg wash (whisk egg and milk together).
Bake small round loaves for about 25-30 minutes; bake braided loaves for about 50-60 minutes. Depending on your oven, you might want to place a sheet of aluminum paper loosely over the loaves, to prevent them from over browning.
Cool on wire racks.
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