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omnomnom2010-04-01 09:55 pm
aquinasprime) wrote in omnomnom2010-04-01 09:55 pm
Entry tags:
Pinze -Easter Bread
This is my Nonna's (mother's mother) recipe for Easter Bread that both my mom and I make every year. It has been converted from the original metric to American weights and measures.
Pinze - Easter Bread
6 c flour
6 eggs (4 yolks, 2 whole) -- slightly beaten by hand in a small bowl
1 egg yolk beaten for egg wash
1 c sugar
3 envelopes of yeast (regular)
1 stick butter, cut into chunks
zest of 1 orange or lemon (I prefer orange, my mom uses lemon)
1/4 tsp salt
3/4 c milk
1 to 1 1/2 c golden raisins
To make 2 round loaves and 1 braid:
In a small saucepan mix 1/2 c warm water, 1/2 tbsp sugar and yeast. Mix with a fork until melted and creamy. Add a little flour (about 1/4 cup) and stir with fork until well blended (not too soft). Cover and proof for 1/2 hr or until cover starts to lift from pan -- whichever comes first.
In another saucepan, warm the milk slightly and add the sugar, butter and salt and stir until butter and sugar are completely melted (on low heat). Take it off the stove.
In a large mixer bowl, sift flour, make a well in the middle with your hand and add beaten eggs. Put mixer on speed 1 and slowly add the melted milk/butter mixture, the yeast mixture and the orange zest. When it is well blended, turn to speed 2 and knead dough a good 10 -15 minutes until dough is smooth and soft.
Put the dough in a large floured mixing bowl, cover with a dishtowel, leave in a draft-free place to proof until doubled in size (1 to 1 1/2 hrs.) Knead again in machine for 10-15 minutes. Cut dough in 3 pieces: 2 of equal size, 1 slightly smaller
Put each piece in mixer (one at a time), add about 1/4 to 1/2 c raisins and mix at speed 1 until the raisins are well incorporated into the dough. Pull the dough out and knead slightly by hand on a board to make sure the raisins are all in the dough. Shape the loaf or the braid (roll out the dough as long as you can get it and criss cross it for the braid -- put egg on the rounded end) and put each on a cookie sheet covered with greased wax paper or parchment paper. Cover and proof until doubled in size or more.
Beat 1 egg with water, and brush over loaf to lightly coat. On the loaves, make a 1" deep y shaped cut. Bake @ 325º. Check with toothpick in middle after 20-25 minutes. When toothpick comes out dry they are done. Cool completely on rack. Seal tightly with plastic wrap to keep fresh.
Photos of finished bread:
cross posted tobakeitup
Pinze - Easter Bread
6 c flour
6 eggs (4 yolks, 2 whole) -- slightly beaten by hand in a small bowl
1 egg yolk beaten for egg wash
1 c sugar
3 envelopes of yeast (regular)
1 stick butter, cut into chunks
zest of 1 orange or lemon (I prefer orange, my mom uses lemon)
1/4 tsp salt
3/4 c milk
1 to 1 1/2 c golden raisins
To make 2 round loaves and 1 braid:
In a small saucepan mix 1/2 c warm water, 1/2 tbsp sugar and yeast. Mix with a fork until melted and creamy. Add a little flour (about 1/4 cup) and stir with fork until well blended (not too soft). Cover and proof for 1/2 hr or until cover starts to lift from pan -- whichever comes first.
In another saucepan, warm the milk slightly and add the sugar, butter and salt and stir until butter and sugar are completely melted (on low heat). Take it off the stove.
In a large mixer bowl, sift flour, make a well in the middle with your hand and add beaten eggs. Put mixer on speed 1 and slowly add the melted milk/butter mixture, the yeast mixture and the orange zest. When it is well blended, turn to speed 2 and knead dough a good 10 -15 minutes until dough is smooth and soft.
Put the dough in a large floured mixing bowl, cover with a dishtowel, leave in a draft-free place to proof until doubled in size (1 to 1 1/2 hrs.) Knead again in machine for 10-15 minutes. Cut dough in 3 pieces: 2 of equal size, 1 slightly smaller
Put each piece in mixer (one at a time), add about 1/4 to 1/2 c raisins and mix at speed 1 until the raisins are well incorporated into the dough. Pull the dough out and knead slightly by hand on a board to make sure the raisins are all in the dough. Shape the loaf or the braid (roll out the dough as long as you can get it and criss cross it for the braid -- put egg on the rounded end) and put each on a cookie sheet covered with greased wax paper or parchment paper. Cover and proof until doubled in size or more.
Beat 1 egg with water, and brush over loaf to lightly coat. On the loaves, make a 1" deep y shaped cut. Bake @ 325º. Check with toothpick in middle after 20-25 minutes. When toothpick comes out dry they are done. Cool completely on rack. Seal tightly with plastic wrap to keep fresh.
Photos of finished bread:
cross posted to
bakeitup
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Now, I feel horribly guilty, but would you mind posting the original measurements? I can work with American measurements, and frequently do, but I feel more comfortable, especially with baking, when I do standard metric... :/
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Metric measurements
1 K flour
225 gr sugar
100 gr butter
pinch of salt
175 ml milk
70 gr raisins
40 gr yeast cube or 21 gr powder yeast
Re: Metric measurements
Re: Metric measurements
Happy Easter
Re: Metric measurements
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I just made the bread this afternoon and it was delicious. It kneaded up beautifully and made gorgeous, dense loaves. I made 2/3 of the recipe (since I have a small household, and even then, we'll be eating it for a couple of days) and shaped them into a braid and a knot.
Thanks so much for sharing the recipe!
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