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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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The large serves 12 The small serves 8 This bread is the Italians easter bread. After it is made it is a great complement to the Breakfast meal. This is my families recipe past down and is allways served at easter. Read more . If you do not like the tast of a of anise or do not want to use Whiskey ( the alcohol burn off in the baking ) use Almond or cinnamon extract. The flavor and taste is different with each of the above. Ingredients:
start with the following |
large batch |
12 oz yeast |
3 cups warm water |
7 oz of flour |
small batch |
6 oz yeast |
1 1/2 cups water |
3 1/2 flour |
after the ball has risen well, blend in the following ingredients |
2 lbs or 4 cup of sugar |
10 eggs |
8 oz of crisco shortening (dissolved) |
8 oz of ricotta |
1 teas of lemon |
1 teas of vanilla extract |
2 teas of cinnamon extract or 8 drops of cinnamon oil |
2 teas of almond or anise extract or substitute |
with 2 oz of sambuca or whiskey ( ma and nonna used whiskey ) |
half= after the ball has risen well, blend in the following ingredients |
1 lbs or 2 cups of sugar |
5 eggs |
4 oz of crisco shortening |
4 oz of ricotta |
1/2 teas of lemon |
1/2 teas of vanilla extract |
1 teas of cinnamon extract or 4 drops of cinnamon oil |
1 teas of almond or anise extract or substitute |
with 1 oz of sambuca or whiskey ( my mother and grandmother used whiskey ) |
Directions:
1. Place yeast in a bowl with warm water and flour. Work the mixture into a soft ball (add extra flour till the soft ball forms) use flour to move in a bowl that has been sprayed with Pam and floured also use flour to remove from hands cover with a towel and have it rise in a warm place for about 2 hours.
2. Half I= 6 ounces of yeast in a bowl with 1 1/2 cups of warm water and 3 1/2 ounces of flour. Work the mixture into a soft ball ,(add extra flour till the soft ball forms) use flour to move in a bowl that has been sprayed with Pam and floured use flour to remove the mixture from your hands cover with a towel and have it rise in a warm place for about 2 hours.
3. After the ball has risen well, blend in the following ingredients:
4. 2 lbs or 4 cup of sugar
5. 10 eggs
6. 8 oz of Crisco shortening (dissolved)
7. 8 oz of ricotta
8. 1 teas of lemon
9. 1 teas of vanilla extract
10. 2 teas of cinnamon extract or 8 drops of cinnamon oil
11. 2 teas of almond or anise extract or substitute
12. With 2 oz of Sambuca or Whiskey ( Ma and Nonna used Whiskey )
13. Half= After the ball has risen well, blend in the following ingredients:
14. 1 lbs or 2 cups of sugar
15. 5 eggs
16. 4 oz of Crisco shortening
17. 4 oz of ricotta
18. 1/2 teas of lemon
19. 1/2 teas of vanilla extract
20. 1 teas of cinnamon extract or 4 drops of cinnamon oil
21. 1 teas of almond or anise extract or substitute
22. With 1 oz of Sambuca or Whiskey ( my Mother and Grandmother used Whiskey )
23. First weigh the bowl subtract this from the weight of the mixture.
24. Kneed in enough flour so that the mixture weighs about 7 lbs = half 3 1/2 lbs . This has to be weighed to much flour will prevent rising and to little will cause it to rise to much ( bathroom scale is OK ) Place in a sprayed and floured bowl again use flour to remove the mixture from your hands.
25. Let the dough rise 2 hours more covered with a towel and in a warm place. After it has risen, kneed the entire mixture again so that all the ingredients are well-blended. Heavily baste the metal pans or Pyrex baking bowls that are tall enough to allow for extra rising during baking with Crisco.
26. Split the dough with a knife and use flour to help get the dough from the bowl to the pans.
27. Have the dough rise for about 3 hours in a warm place covered with a towel until a tiny black eyes (bubbles) have formed on top of the dough that means the dough has fully risen.
28. After these three hours of rising, beat 2 eggs and a little milk in a cup and “lightly” brush onto the tops of the raised dough. Half is 1 egg and a little milk “lightly” brush onto the tops of the raised dough.
29. PIZZA DI PASQUA
30. Place the metal pans in the oven and cook at 350 degrees F for about 1 hour.
31. For Glass (Pyrex or heat tempered glass) in the oven at 325 degrees F for about 1 hour.
32. I use an Oven Temperature gauge to make sure the oven is the correct temperature.
33. (Before making these three large loaves, make a half the recipe so that you can test whether the dough has fully risen, and whether the oven temperature and cooking time are correct.)
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