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April 14, 2007 at 1:07 pm #240396
BiggerPiggyBank
Bread Sweet Italian Bolo Pareve
Ingredients:
1 cup all-purpose flour
1-1/2 envelopes (4 tsp.) active dry yeast
1/2 cup warm water (about 105 degrees)For dough:
1 cup sugar
1/2 tsp salt
2/3 cup warm water
grated zest of 1 lemon
grated zest of 1 orange
4 eggs
4 Tbs Olive Oil
2/3 cup raisins
2 Tbs. anise seedTo make the sponge, place the flour in a small bowl. In another small
bowl, stir the yeast into the warm water, then add the mixture to the
flour. Cover with plastic wrap and let rest in a warm place until
frothy and doubled in size, about 30 minutes.To make the dough, in the work bowl of a mixer fitted with the paddle
attachment, combine the flour, sugar, warm water, salt, citrus zests,
eggs and olive oil. Beat to mix well. Add the sponge and beat on low
speed until smooth and elastic, about 5 minutes.
anise seed and mix gently.Turn into an oiled bowl, cover with plastic wrap, and let rise in a
warm place until doubled in size, about 3 hours. Line 2 baking sheets
with parchment paper. Turn the dough out onto a lightly floured
board.Punch down and fold the dough over onto itself a few times.
Divide the dough in half. Using your palms, roll half the dough into
a log 20 to 24 inches long. Place on a prepared baking sheet and
connect the ends of the log to form a circle.
sheet. Cover with a kitchen towel and let rise until doubled in size,
about 3 hours. Preheat oven to 375 degrees.Bake until golden, 35 to
40 minutes. Remove from the oven and transfer to a rack to cool
completely. To store, cool first, then wrap in a plastic wrap and
store at room temperature for up to 5 days.Recipe by Zillah Bahar
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