Text 6311, 123 rader
Skriven 2011-01-27 23:09:00 av JIM WELLER (1:123/140)
     Kommentar till en text av JANIS KRACHT
Ärende: Bread
=============
-=> Quoting Janis Kracht to Dale Shipp <=-

 > I thought that the microwave killed the yeast beasties.

 JK> at 1% power

I find the easiest way to proof bread reliably is to turn on the
oven for exactly one minute, turn off the heat, wait a minute or two
for the coils to cool off and the oven air to finish warming, then
pop in the dough and shut the door, leaving the oven light on.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Colomba Di Pasqua
 Categories: Italian, Breads, Desserts, Easter
      Yield: 16 Servings
 
      1    Scant Tb. or
    1/4 oz pkg. Dry yeast
    1/4 c  Warm water (about 110F)
  1 1/2 c  Mixed powdered milk
    1/4 c  Unsalted butter, softened
    1/2 c  Almond pasted, crumbled
      1 ts Vanilla extract
      3 lg Eggs, lightly beaten
      1 lg Egg yolk
      1 tb Finely grated lemon zest
    1/4 c  Sugar
    1/2 ts Salt
  4 1/2 c  Unbleached all purpose flour
 
  This beautiful bread in the shape of a dove is associated with two
  wonderful Italian legends. The first goes back to 1176, just prior
  to the battle of Legano. Frederick Barbarossa's goal was to
  capture Italy for the Holy Roman Empire. Two doves appeared and
  landed on the battle standards of the Milanese army. The men took
  this manifestation of the Holy Ghost as a sign of protection and
  favor, leading them to defeat Barbarossa and bringing peace to the
  country.
  
  In the second legend, cruel King Albion conquered the city of
  Pavia in 572 after a three year battle and confiscated various
  treasures from the city. He also demanded twelve young virgins.
  Eleven of the girls wept and wailed, unable to accept their fate.
  The twelfth young girl baked a large sweet bread in the shape of
  the dove of peace. When the king called her to him, she presented
  him with her gift. The king was so pleased that he allowed her to
  go free and declared Pavia his capital, sparing it from
  destruction.
  
  Colomba di Pasqua was served for many years to commemorate these
  victories. Today Italians serve it for dessert following Easter
  dinner.
  
  In a large bowl, sprinkle the yeast in the water to soften. Heat
  the milk to 110 degrees F. and add it to the yeast along with the
  melted butter, almond paste, vanilla, eggs, egg yolk, lemon zest,
  sugar, salt, and 2 cups of flour. Beat vigorously for 2 minutes.
  Gradually add the remaining flour 1/4 cup at a time until the
  dough begins to pull away from the side of the bowl. Turn the
  dough onto a floured surface. Knead, adding flour a little at a
  time, until the dough is smooth and elastic.
  
  Put the dough in an oiled bowl and turn to coat the entire ball of
  dough with oil. Cover with a towel and let rise in a warm place
  for 1 1/2 hours. Because of the almond paste, this dough will not
  double in size.
  
  Turn the dough out onto a lightly oiled work surface and divide in
  half. Shape each half into a smooth ball. Cover and let rest 5
  minutes. Shape one ball of dough into a half oval 12" long and 4"
  wide at the center (for the wings). Place in the center of a
  parchment lined baking sheet. Flatten the center slightly so that
  when the next piece of dough is laid across it, it won't be so
  thick.
  
  Shape the other ball of dough into a triangle with an 8" base and
  16" sides (going up and down for the head and body). Keep the
  pintos of the triangle rounded rather than pointed. Center the
  triangle on the flattened part of the half oval with about 3"
  above the oval. Fold the narrow top over to the right to make the
  head. Pinch with your fingers to form a beak on the right side of
  the dough. Fold the other end in the opposite direction to form
  the tail.
  
  Using scissors, cut 2" slits along the bottom edge of the tail and
  wings. Fan them out as for feathers.
  
  Cover with a towel and let rise for 45 minutes.
  
  Preheat oven to 375 degrees F.
  
  Just before baking, beat the egg white until frothy. Lightly brush
  the dove with the egg white. Arrange the thinly sliced almonds
  slightly overlapping on the tail and wings to simulate feathers.
  Use a small bit of an almond to make the dove's eye. Carefully
  brush the almond "feathers" with egg white, then sprinkle the
  entire dove with the sugar.
  
  Bake for 25 minutes until the internal temperature of the bread
  reaches 190 degrees F. Immediately remove the bread from the
  baking sheet and place on a rack to cool.
  
  Note: This bread freezes nicely for up to 6 months. To serve, wrap
  the thawed bread in foil, then reheat in a 375 degree F. oven for
  10 to 15 minutes.
  
  From: Celebration Breads, Recipes, Tales, And Traditions
  By: Betsy Oppenneer
  From: Mignonne
 
MMMMM

Cheers

YK Jim


... Good bread is worth the effort.  That's why there's butter.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)