Side Pannel
Pane Di Mattina Alla Siciliana
Pane Di Mattina Alla Siciliana
- Recipe Submitted by ADMIN on 09/26/2007
Category: Breads
Ingredients List
- 1 ts Olive oil
- 1 pk Active dry yeast
- 1/2 c +1ts sugar
- 1 1/3 c Scalded milk cool to 100F
- 6 1/2 c Unbleached flour;approximate
- 1/4 c Dried currents
- 1/3 c Golden raisins
- 1/3 c Marsala
- 1/2 c Unsalted butter
- 3 tb Shortening
- 1 1/2 ts Fennel seeds
- 4 Eggs
- 1 tb Grated lemon rind
- 1/2 ts Salt
Directions
EGG WASH
1 tb Whipping cream
1 Egg yolk
1/2 tb Marsala
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
disolve 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. this is Sicily's answer to the moring danish. recipe from The Coles
group's, California Culinary Academy Italian cooking at the academy.
1 tb Whipping cream
1 Egg yolk
1/2 tb Marsala
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
disolve 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. this is Sicily's answer to the moring danish. recipe from The Coles
group's, California Culinary Academy Italian cooking at the academy.
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