Pane Di Mattina Alla Siciliana
A bread recipe for Pane Di Mattina Alla Siciliana.
Ingredients
- 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 1/3 c Scalded milk
- 1 1/4 cups buttermilk
- 1 ts Fennel seeds
- 4 Eggs
- 1 tb Grated lemon rind
- 1/2 ts Salt
- 1 tb Whipping cream
- 1 Egg yolk
Instructions
- 1
brush olive oil over surface of a large stainless steel bowl.
- 2
Put yeast and 1 teaspoon sugar in bottom of bowl add 1 cup of scalded milk and stir to dissolve the yeast. Set aside for 10 minutes then add 1-1/2 cups flour and remaining milk.
- 3
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.
- 4
While dough rises soak currents and raisins in Marsala for at least 1 hour.
- 5
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.
- 6
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.
- 7
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.
- 8
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.
- 9
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 ho