Italian Holiday Bread Sallye Food

SWEET ITALIAN HOLIDAY BREAD

Steps:

• Preheat oven to 350°. In a large bowl, whisk flour, sugar, orange zest and baking powder. In another bowl, whisk eggs, milk and oil until blended. Add to flour mixture; stir just until moistened., Shape into a 6-in. round loaf on a greased baking sheet. Brush top with egg yolk; sprinkle with coarse sugar. Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cover top loosely with foil during the last 10 minutes if needed to prevent overbrowning. Remove from pan to a wire rack; serve warm.

ITALIAN BREAD USING A BREAD MACHINE

Steps:

• Place flour, brown sugar, warm water, salt, olive oil and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
• Deflate the dough and turn it out onto a lightly floured surface. Form dough into two loaves. Place the loaves seam side down on a cutting board generously sprinkled with cornmeal. Cover the loaves with a damp cloth and let rise, until doubled in volume about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
• In a small bowl, beat together egg and 1 tablespoon water. Brush the risen loaves with egg mixture. Make a single long, quick cut down the center of the loaves with a sharp knife. Gently shake the cutting board to make sure that the loaves are not sticking. If they stick, use a spatula or pastry knife to loosen. Slide the loaves onto a baking sheet with one quick but careful motion.
• Bake in preheated oven for 30 to 35 minutes, or until loaves sound hollow when tapped on the bottom.

PANETTONE

Steps:

• Dissolive 1 teaspoon sugar in warm water in large bowl.
• Sprinkle in yeast, let stand 10 minutes, then stir well.
• Add 1/2 cup sugar, melted butter, salt, lemon rind and 2 cups flour.
• Beat with wooden spoon or electric mixer. (I use mixer with dough hook).
• Add 2 cups more flour and eggs; beat 3 minutes.
• Add enough of remaining flour to make a soft dough.
• Knead dough on floured board until smooth and elastic (about 8 minutes.) (if using dough hook you may not need to.) Place in lightly greased bowl.
• Turn dough to grease top, cover with towel or plastic wrap.
• Let rise in warm place until doubled (about 2 hours).
• Punch down.
• Turn out on lightly floured board and knead in nuts and fruit.
• Divide dough into 2 equal portions.
• Shape into round loaves and place into well greased 8 inch round, deep, cake pans.
• Cover with tea towel and let rise in warm place until doubled (about1 1/2 hours).
• Bake 350 degrees for 35 to 45 minutes.
• Cover with foil if browning occurs.
• Remove from pans immediately.
• Brush lightly with melted butter.
• Can be iced with a powdered sugar icing.

ITALIAN HOLIDAY BREAD (SALLYE)

Steps:

• 1. Place ingredients in bread machine in exact order as listed in ingredients.
• 2. Set bread machine to basic/white cycle and medium crust. •••Do not use delay cycle.
• 3. Check dough after it has mixed well. If it is too dry, add liquid 1 teaspoon at a time until a soft, smooth ball forms around the blade. If it is sticky, add 1 teaspoon flour at a time until smooth ball forms around the blade.
• 4. Start bread machine and cook until cycle is complete.
• 5. Remove from bread machine onto serving platter and drizzle your choice of glaze over it (optional).