Ingredients: |
Ingredients: FOR THE BREAD:
½ c milk, warmed to 100F
¼ c sugar
2 ¼ tsp active dry yeast, (1 packet)
4 - 5 c unbleached all-purpose flour, divided
1 tsp salt
1 orange, zested and juiced (roughly ½ c juice)
2 eggs, lightly beaten
¼ c unsalted butter, melted and cooled
½ tsp ground anise, or pure anise extract
FOR THE BRAID:
6 raw eggs, dyed if desired
1 egg, beaten with 1 tsp water
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Directions: |
Directions:Making the Dough:
In a small bowl, mix the warm milk with the sugar, until dissolved. Add the yeast and set the mixture aside until it begins to foam slightly, 5-10 min.
While the yeast is hydrating, in a large bowl, mix together 3 c all-purpose flour and the salt. Set aside.
In a medium bowl, whisk together the orange juice and zest, the beaten eggs, melted butter, and anise. Set aside.
Add the yeast mixture and orange juice mixture to the flour, stirring until moistened. Add the remaining flour to the dough, a little at a time, mixing until the dough comes together.
Turn the dough out onto a lightly floured surface and knead for 5-10 minutes, until soft and smooth.
Place the dough in a clean, oiled bowl, turning to coat the dough with oil. Cover the dough with plastic wrap or a damp tea towel, and set in a warm (70-75F), draft-free place to rise for 1 hour.
Shaping the Ring:
Once the dough has doubled turn it out onto a lightly floured surface.
Divide the dough into 3 equal pieces and gently roll each into an 24” rope. (If the dough springs back on you, cover the ropes with a damp towel and let rest for 5-10 minutes to relax the gluten. Then try rolling them out again.)
Pinch one end of all three ropes together and braid the strands loosely. Shape the braid into a ring on a parchment-lined baking sheet.
Gently tuck the dyed, raw eggs into the braid. (Be sure to place them on top, or slightly closer to the center of the ring, as opposed to near the outer edge, as the eggs tend to roll to the outer edge of the ring during the final rising time.)
Gently brush the ring with the beaten egg and water egg wash, being careful around the dyed eggs (the moisture from the egg wash tends to make the dye run).
Let the ring rise until puffy and nearly doubled, 45 minutes - 1 hour.
Baking the Bread:
Near the end of your rising time, preheat the oven to 350F.
Bake the bread for 25 minutes, until the ring is golden and sounds hollow when tapped gently.
Let the bread cool on the baking sheet for at least 10 minutes before transferring to a wire rack to cool completely. |
This recipe for Pane Di Pasqua (Italian Easter Bread) is from