RECIPE of the MONTH
ITALIAN EASTER BREAD
These traditional holiday loaves are made in several easy steps
over about 18 hours. We recommend doing steps one through four
on the first day, since step four includes an eight- to ten-hour
rising that, ideally, could be done overnight. Then finish the
next day. You can use two buttered and floured nine-inch-diameter
springform pans instead of the dove-shaped paper molds.
Step 1 (Starter)
3 tablespoons plus 1 teaspoon cool water
1/4 teaspoon sugar
1 1/2 teaspoons dry yeast
7 tablespoons unbleached all purpose flour
Step 2
2/3 cup unbleached all purpose flour
4 large egg yolks
3 tablespoons cool water
2 teaspoons sugar
Step 3
6 tablespoons (3/4 stick) unsalted butter, room temperature (very
soft), cut into 6 pieces
5 tablespoons sugar
2 large egg yolks
2 tablespoons lukewarm whole milk
1 tablespoon honey
2 1/4 cups unbleached all purpose flour
Step 4
1/2 cup cool water
1 1/2 teaspoons dry yeast
2 cups unbleached all purpose flour
1 cup (2 sticks) unsalted butter, room temperature (very soft),
cut into 12 pieces
6 tablespoons sugar
4 large egg yolks
3 tablespoons lukewarm whole milk
2 teaspoons vanilla extract
1 1/2 teaspoons fine sea salt
1 1/2 cups chopped candied orange peel* (about 10 ounces)
Step 5
1/2 cup (about) all purpose flour
2 dove-shaped paper baking molds (size C3)
Step 6 (Glaze and baking)
1 cup sugar
1/2 cup whole unblanched almonds
3 large egg whites
1/4 teaspoon almond extract
1 1/3 cups sliced almonds
Powdered sugar
For step 1 (Making starter):
Combine water and sugar in bowl of heavy-duty mixer. Stir in yeast.
Let stand until yeast dissolves, about 10 minutes. Using rubber
spatula, mix in flour (dough will be firm). Cover bowl with plastic
wrap. Let starter rise until puffy, about 45 minutes. (Initially,
the starter, or biga is firm and compact, but it softens and becomes
puffy and spongy after rising.)
For step 2:
Attach dough hook to mixer. Add all ingredients in step 2 to starter.
Beat until blended, scraping down sides of bowl often, about 5
minutes (dough will be soft and thick). Scrape dough off hook;
remove hook. Cover bowl with plastic. Let dough rise at room temperature
until puffy and bubbly on top, about 1 hour. The dough will look
thick, shiny, and slightly puffed.
For step 3:
Reattach clean dough hook. Add first 5 ingredients in step 3 to
dough; beat until blended. Add flour. Beat at low speed until
smooth, scraping down bowl and hook often, about 5 minutes (dough
will be firm and compact). Scrape dough off hook; remove hook.
Cover bowl with plastic; let dough rise at room temperature until
lighter in texture and slightly puffed, about 3 1/2 hours. The
dough will double in volume and become lighter in texture but
less glossy.
For step 4:
Reattach clean dough hook. Mix water and yeast in small cup. Let
stand until yeast dissolves, about 10 minutes; add to dough. Add
1 1/3 cups flour, half of butter, sugar, and 2 yolks; beat until
dough is smooth, about 3 minutes. Scrape down dough hook and sides
of bowl. Add remaining 2 yolks, milk, vanilla extract, and salt.
Beat at low speed until blended, about 3 minutes. Scrape down
hook. Add remaining 2/3 cup flour, remaining butter, and orange
peel. Beat dough until well blended, about 5 minutes. Scrape dough
into very large (at least 4-quart) buttered bowl. Cover with plastic.
Let dough rise at room temperature until doubled and indentation
remains when 2 fingers are pressed about 1/4 inch into dough,
8 to 10 hours.
For step 5:
Sprinkle 1/2 cup flour onto work surface. Scrape dough out onto
floured work surface (dough will be soft and sticky). Gently toss
dough in flour until easy to handle. Brush away excess flour.
Divide dough into 3 equal pieces. Divide 1 piece in half; shape
each half into 10-inch-long log. Arrange 1 log crosswise in each
paper baking mold, curving ends to fit. Roll each remaining dough
piece into 11-inch-long log, slightly tapered at ends. Place 1
log across dough in each mold. (If using 2 springform pans, divide
dough in half; place half in each prepared pan). Cover molds (or
pans) with plastic. Let stand at room temperature until dough
rises to top of each mold and indentation remains when 2 fingers
are pressed about 1/4 inch into dough, about 3 1/4 hours.
For step 6 (Glaze and baking):
Position rack in bottom third of oven and preheat to 375°F.
Finely grind sugar and whole almonds in processor. Add egg whites
and almond extract; blend 10 seconds. Peel plastic off dough in
molds. Spoon half of almond glaze over top of each. Sprinkle each
with sliced almonds. Sift powdered sugar over. Slide rimless baking
sheet under molds; slide molds directly onto oven rack.
Bake breads until brown on top and slender wooden skewer inserted
into center comes out clean, about 45 minutes. Cool breads completely
on rack. (Can be made ahead. Wrap; let stand at room temperature
up to 2 days or freeze up to 1 week.)
* Candied orange peel can be found in some specialty foods stores.
Dove-shaped paper baking molds can be found at Sur La Table (800-243-0852)
and some other cookware stores, or you can order the molds, along
with fine-quality candied orange peel, from Emporio Rulli (888-887-8554).
Makes 2 loaves.
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