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Pane Di Mattina Alla Siciliana

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Recipe

This is Sicily's answer to the moring Danish.

 

Yield

2 loaves

Prep

1 hrs

Cook

40 min

Ready

9 hrs
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
1 teaspoon olive oil
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1 package yeast, active dry
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½ cup sugar
plus 1 teaspoon
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1 ⅓ cups milk
scalded, cooled to 100 degrees F
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6 ½ cups unbleached all-purpose flour
approximate
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¼ cup currant jelly
dried
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cup golden raisins
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cup marsala wine
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½ cup butter, unsalted
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3 tablespoons vegetable shortening
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1 ½ teaspoons fennel seeds
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4 large eggs
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1 tablespoon lemon zest
grated
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½ teaspoon salt
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Egg wash
1 tablespoon heavy whipping cream
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1 each egg yolks
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½ tablespoon marsala wine
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Ingredients

Amount Measure Ingredient Features
5 ml olive oil
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1 package yeast, active dry
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118 ml sugar
plus 1 teaspoon
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315 ml milk
scalded, cooled to 100 degrees F
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1.5 l unbleached all-purpose flour
approximate
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59 ml currant jelly
dried
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79 ml golden raisins
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79 ml marsala wine
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118 ml butter, unsalted
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45 ml vegetable shortening
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7.5 ml fennel seeds
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4 large eggs
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15 ml lemon zest
grated
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2.5 ml salt
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Egg wash
15 ml heavy whipping cream
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1 each egg yolks
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7.5 ml marsala wine
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Directions

brush olive oil over surface of a large stainless steel bowl.

put yeast and 1 teaspoon sugar in bottom of bowl add 1 cup of scalded milk and stir to disolve the yeast.

set aside for 10 minutes then add 1½ cups flour and remaining milk.

knead by hand or with mixer and dough hook until dough is soft and silky, about 7 or 8 minutes.

cover and let rise for 5 hours.

while dough rises soak currents and raisins in marsala for at least 1 hour.

in a small sauce pan over low heat, melt butter and add 2 tablespoons shortening.

add fennel seed, remove from heat and let stand until cool.

add eggs one at a time to the fennel seed mixture and mix after each addition then add lemon rind and remaining sugar.

set aside.

when dough has risen 5 hours, add fennel seed mixture and mix well.

add salt and begin adding remaining flour, ½ cup at a time.

when dough is firm enough to knead turn out onto a lightly floured board and knead until soft and smooth about 10 to 15 minutes, adding as much additional flour as necessary to keep it from sticking.

during final 5 minutes knead in raisins and currents.

form dough into 2 loaves.

use remaining shortening to grease two 9-inch pans.

place dough in pans and cover and let rise until doubled in bulk.

this may take as long as 3 hours.

preheat oven to 375℉ (190℃).

brush egg wash on bread 5 minutes before baking.

brush again immediately before baking.

bake until loaves are golden brown and sound hollow when tapped, about 35 minutes.

turn out and cool.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 420g (14.8 oz)
Amount per Serving
Calories 129930% from fat
 % Daily Value *
Total Fat 43g 67%
Saturated Fat 21g 103%
Trans Fat 0g
Cholesterol 284mg 95%
Sodium 410mg 17%
Total Carbohydrate 65g 65%
Dietary Fiber 7g 27%
Sugars g
Protein 63g
Vitamin A 23% Vitamin C 4%
Calcium 18% Iron 61%
* based on a 2,000 calorie diet How is this calculated?
 

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