Italian holiday bread
2 loaves
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Yeast |
| ½ | cup | Brown sugar |
| ½ | cup | Warm water (100-115 F.) |
| ½ | cup | Butter, melted |
| 1 | Egg yolk | |
| 2 | teaspoons | Flour |
| 5 | Eggs, 2 whole+3 yolks | |
| 1 | teaspoon | Salt |
| 4 | cups | All-purpose flour |
| 2 | teaspoons | Sugar |
| 2 | teaspoons | Water |
Directions
GLAZING MIXTURE
Dissolve yeast and ½ cup brown sugar in the water and allow to proof. Stir in the melted butter, 2 whole eggs plus 3 egg yolks, salt, and blend well. Add the flour, 1 cup at a time, beating in well.
Turn the dough out on a floured surface and knead in additional flour until you have a soft velvety dough with no trace of stickiness.
About 5 minutes of kneading should be enough.
Divide the dough into equal portions. Flatten and shape into round loaves. Place on a greased baking sheet and cover with a tent of aluminum foil and let rise in a warm, draft-free spot until doubled in bulk (about 1-2 hours). Mix up the glazing mixture and brush over the tops of the two loaves. You can add a few decorative slashes with a sharp knife and sprinkle with a little brown sugar if desired.
Bake at 325 F. for 35-40 minutes, or until the bread sounds hollow when rapped on top and sides with your knuckles. Cool on rack before slicing. Submitted By ROBERT WHITE On 04-20-95