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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Baking Pan: LARGE Tube pan, buttered. | 2. In a small bowl dissolve yeast in water. | 3. Stir briskly with a fork or metal whisk. | 4. Blend in 1/2 cup flour and let the sponge stand until it is bubbly--about 5 minutes. | 5. In a large bowl cream together butter and sugar and follow this with eggs and egg yolks. | 6. Beat thoroughly until well mixed. | 7. Add yeast, vanilla, salt and about 4 cups of flour--one cup at a time. | 8. stir with a wooden spoon until it becomes too difficult to turn--then work in by hand. | 9. When it is soft, but not sticky, turn from the bowl onto a floured board or counter top. | 10. Knead the dough for about 8 minutes and divide the ball in two equal parts. | 11. One half is put aside to rest while the other half receives the raisins, candied peel, citron and chopped nuts Work the fruit and nuts in well. | 12. Keep the two halves separate. | 13. Place them in greased bowls, cover tightly with plastic wrap and move to a warm place (80 to 85 Degrees) to rise until doubled in bulk about 50 minutes. | 14. You can test if they have risen by poking a finger in them; the dents will remain. | 15. (I warm up my oven for a minute-- turn it off-- and leave the pilot light on, and put my dough here). | 16. Punch down the two doughs, separately turn them onto the floured surface, and knead again for 3 minutes. | 17. Butter pan, sprinkle it with sugar, and stud the bottom with whole blanched almonds. | 18. Roll the plain dough into a triangle. | 19. (The long side--about 24 inches--will encircle the tube, with the ends overlapping.) Roll out the fruit dough the same size. | 20. Lay it on top of the plain. | 21. Beginning at the base of the triangle, roll up the two doughs, and fit them into the prepared pan. | 22. Try an experimental circle before dropping the dough into the pan to be certain the ends overlap, and, together, are about the same thickness as the center of the roll. | 23. Cover the pan with wax paper and place in a warm spot to rise until dough has doubled in bulk about one hour. | 24. Preheat oven to 400 F. | 25. Bake in a hot oven for 10 minutes, REDUCE the oven temperature to moderate 350 F. | 26. and continue to bake for another 50 minutes, or until the loaf tests done. | 27. Insert a metal skewer or wooden toothpick into the center of the loaf. | 28. If it comes out clean and dry, the loaf is done. | 29. If moist particles cling to the probe, return the loaf to the oven for an additional 10 minutes. | 30. Test again. | 31. Remove bread from the oven and turn from the pan and place on a cooling rack. | 32. Slice in wedges. | 33. The Complete Book of Breads. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
yeast	1	package		-	-	-	-
water	1/2	cup		0.0	0.0	0.0	0.0
purpose flour	1/2	cup		-	-	-	-
butter	3/4	cup		1026.0	47.141999999999996	32.058	86.4
sugar	1/2	cup		402.99	100.79799999999999	0.0	0.0
egg	3			214.5	1.08	18.84	14.265
egg yolk	3			164.22	1.8309	8.0886	13.5354
vanilla	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
salt	1	teaspoon		-	-	-	-
purpose flour	4	cups		-	-	-	-
raisin	1/3	cup	rinsed	166.1	43.736000000000004	1.8645	0.253
lemon peel	1/2	cup	shredded candied	22.56	7.68	0.72	0.14400000000000002
citron peel	1/2	cup	shredded candied	-	-	-	-
almond	1/2	cup	chopped blanched	963.56	0.0	0.0	109.0
sugar	1	tablespoon		402.99	100.79799999999999	0.0	0.0
almond	24		blanched	963.56	0.0	0.0	109.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.