Italian Holiday Bread Recipe
Yield: 2 LoavesRecipe by luhu.jp
Ingredients:
2 T: Yeast,
1/2 cup: Brown sugar,
1/2 cup: Warm water, 100-115 F.
1/2 cup: Butter, melted
5: Eggs, 2 whole+3 yolks
1 t: Salt,
4 cup: All-purpose flour,
GLAZING MIXTURE
1: Egg yolk,
2 t: Flour,
2 t: Sugar,
2 t: Water,
Directions:
Dissolve yeast and 1/2 cup brown sugar in the water and allow to
proof. Stir in the melted butter, 2 whole eggs plus 3 egg yolks,
salt, and blend well. Add the flour, 1 cup at a time, beating in
well.
Turn the dough out on a floured surface and knead in additional flour
until you have a soft velvety dough with no trace of stickiness.
About 5 minutes of kneading should be enough.
Divide the dough into equal portions. Flatten and shape into round
loaves. Place on a greased baking sheet and cover with a tent of
aluminum foil and let rise in a warm, draft-free spot until doubled
in bulk (about 1-2 hours). Mix up the glazing mixture and brush over
the tops of the two loaves. You can add a few decorative slashes
with a sharp knife and sprinkle with a little brown sugar if desired.
Bake at 325 F. for 35-40 minutes, or until the bread sounds hollow
when rapped on top and sides with your knuckles. Cool on rack before
slicing.
Source from luhu.jp
proof. Stir in the melted butter, 2 whole eggs plus 3 egg yolks,
salt, and blend well. Add the flour, 1 cup at a time, beating in
well.
Turn the dough out on a floured surface and knead in additional flour
until you have a soft velvety dough with no trace of stickiness.
About 5 minutes of kneading should be enough.
Divide the dough into equal portions. Flatten and shape into round
loaves. Place on a greased baking sheet and cover with a tent of
aluminum foil and let rise in a warm, draft-free spot until doubled
in bulk (about 1-2 hours). Mix up the glazing mixture and brush over
the tops of the two loaves. You can add a few decorative slashes
with a sharp knife and sprinkle with a little brown sugar if desired.
Bake at 325 F. for 35-40 minutes, or until the bread sounds hollow
when rapped on top and sides with your knuckles. Cool on rack before
slicing.
Source from luhu.jp