BREADS - ITALIAN EASTER BREAD

Makes 1 loaf.

4 ½ cup flour

1 tablespoon active dry yeast

1 teaspoon salt

½ cup sugar

½ teaspoon nutmeg (preferably freshly ground)

½ teaspoon allspice

½ teaspoon grated lemon peel

2/3 cup skim milk

3 tablespoons butter

3 eggs, lightly beaten

1/3 cup chopped [candied] fruit peel

Egg wash:

1 egg

1 tablespoon water

Combine 2 ½ cups of the flour, the yeast, salt, sugar, nutmeg, allspice, and lemon peel in a large bowl. 

Warm the milk and butter in a saucepan until the butter is melted.  Stir to melt the butter.  Add the milk mixture to the flour mixture.  Stir in the eggs.  Beat vigorously for 10 minutes, gradually adding flour until the dough begins to pull away from the sides of the bowl.

Turn out on a lightly floured surface.  Flatten dough and knead in the fruit peel.  Knead for 8 to 10 minutes, until dough is smooth and elastic, adding flour as necessary to prevent stickiness.

Lightly oil a large bowl.  Place dough in the bowl and turn to coat on all sides.  Cover with plastic wrap and let rise in a warm, draft-free place until doubled in bulk – about 1 hour.

Oil a 10-inch round cake pan.

Punch down the dough.  Divide into 4 pieces, roll each into a tight ball, and place in the cake pan.  Cover with a tea towel [or plastic wrap] and let rise again until doubled in bulk – about 30 [45 minutes to 1 hour] minutes. 

Preheat the oven to 350 degrees.  To make the wash, beat the egg with the water.  Lightly brush on the top of the dough.  Bake about 45 minutes, until nicely browned.  Transfer to a wire rack to cool.

MY NOTE:  (1) 1 ½ cup milk is necessary for this amount of flour (2) I like to add 1/3 cup golden raisins with the candied fruit peel (3) 2 eggs is good enough with 1 ½ cups of milk or if you like to use 3 eggs, reduce the milk to 1 1/3 cups (4) Beat 100 strokes vigorously instead of 10 minutes (5) I sometimes omit the egg wash but it makes the loaf prettier (6) bake for about 50 to 55 minutes.  

From The Secrets of Jesuit Breadmaking by Rick Curry.