| Pandolce Genovese.
Christmas Sweet Bread from Genoa. Makes 2 loaves SPONGE 4 teaspoons active dry yeast or scant 1 2/3 cakes (30 grams) fresh yeast 1 cup plus 6 tablespoons warm water 2 1/2 cups plus 2 tablespoons (355 grams) unbleached all purpose flour. Stir the yeast into the warm water and let stand until it creamy, about 10 minutes.Mix in the flour, cover with plastic wrap, and let rise until well doubled, about 40 minutes. FIRST DOUGH 1/2 cup plus 3 tablespoon (150 grams) unsalted butter, very soft 3/4 cup (150 grams) sugar 1/2 cup plus 2 tablespoon Marsala 2 tablespoon milk 1 tablespoon orange flower water 1 taespoon orange extract 3 tablespoon fennel seeds 1 1/2 teaspoon salt 1 3/4 cups (250 grams) unbleached all-purpose flour By Mixer. Put the sponge in the mixer bowl and with the paddle attach-ment mix in the soft butter in chunks until it is smooth and well mixed. Add the sugar, Marsala, milk, orange flower water, extract, fennel seeds, and salt; mix slowly until smooth, 3 to 4 minutes. Change to the dough hook, add the flour and mix on the lowest speed until the dough is smooth and elastic, about 3 minutes. The dough will be soft and sticky. Cultural Background WITH LOVE FROM CHRISTIAN AND GIUSEPPE |
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Last modified 20th April, 1998