EASTER BREAD
Pane di Pasquale
Ingredients
+/- 4 c. Unbleached all-purpose flour
1 c. Instant mashed potato flakes
1 c. + 1 tbsp. Buttermilk, half-and-half or light cream, warmed to 110-115º F, divided
1 tbsp. Granulated sugar
1 tsp. Kosher salt
+/- 1 tbsp. Orange zest
4 large Eggs, divided (3 for the dough, and 1 for the egg wash later)
2 tbsp. + Extra virgin olive oil, the extra for greasing the bowl
1/2 tsp. Orange extract
+/- 1/2 c. Corn meal
Directions
• In the bowl of a stand mixer fitted with the paddle (or beaters), place the yeast, sugar and warmed buttermilk. Allow to foam up for about 5 minutes.
• Turn the mixer to low, and add the mashed potato flakes and 1 cup of the flour.
• Mix until just combined, then stop the mixer and switch out the paddle for the dough hook.
• Add three of the eggs, turn mixer to medium-low, and add another cup of flour, mixing until well incorporated.
• Add 1 cup of the milk, the salt and olive oil, and another cup of flour, and continue mixing.
• Add the orange extract and orange zest, continuing to mix.
• Add one more cup of the flour, and mix until the dough begins to become smooth and pulls cleanly away from the side of the bowl. Use more flour if the dough is too wet to do this. Use a bit more buttermilk if the dough becomes too dry.
• Dust hands with a bit of corn meal.
• Oil a bowl, and dump the dough into it, tossing it to coat the dough with a bit of oil.
• Cover tightly with plastic wrap, and place in a warm place to rise, until about doubled in size, 30-45 minutes or so.
• Uncover and punch down the dough once.
• Recover, return to the warm place, and allow to rise again for about 30 minutes.
• Preheat oven to 400º F.
• Dust a board and your hands with some corn meal.
• Dump the dough onto the dusted board, and knead for 1-2 minutes.
• Divide the dough in to 2 even portions, and shape into 2 rounds.
• Cut a cross (X) into the top of each loaf, about 1/2” deep.
• Line 2 baking sheets with parchment paper, place one loaf on each, and let rise in a warm place for another 10-15 minutes.
• Bake for 8-9 minutes
• Whisk together the remaining egg with the tablespoon of the remaining buttermilk.
• Remove the loaves from the oven, and brush each loaf with the egg wash until well coated.
• Return to the oven and bake another 8-9 minutes, until a deep golden color. Flicking your thumb and index finger on the top of each loaf should produce a hollow thumping sound.
• Remove the loaves to a cooling rack, and allow to cool to a temperature that is easily handled.
• Serve warm, or place in plastic bags and refrigerate or freeze. If refrigerated, reheat in a warm (275º F) oven for about 5 minutes before serving. If from frozen, defrost before reheating.
Wow: an Old World recipe for this holiday bread that I gave a little shot in the arm. Delicately sweet with a citrus drawl from the South!
I don’t use them, but if you want to take it further South, top with chopped pecans (or similar nuts), after brushing with the egg wash, and continue baking as directed.
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