Italian Easter Sweet Bread aka Pane di Pasqua

Lina’s Italian Easter Sweet Bread (also known as Pane di Pasqua) is a simple, light yeast bread flavored with a hint of orange. Would you believe me if I told you that there are mashed potatoes in the line-up of eight ingredients to make this wonderful Italian sweet bread recipe?

There was a time I was absolutely apprehensive about using yeast. I had this preconceived idea that only professional bakers had the magical ability to decipher when the first rising was complete.

And what about the business of punching down the dough…what if I punched it too much, would I deactivate the yeast? What if I did not punch it enough?

It just seemed very complicated.

I decided to confront my fears and misconceptions about yeast and have never looked back since. So, if you think that yeast is too complicated and that you cannot even beat an egg, never mind about punching down dough…I am here to assure you that if I can work with yeast, anyone can.

Ingredients

• 8 grams active dry yeast 1 package or 2¼ teaspoons
• 1 cup milk lukewarm
• 1 tablespoon sugar granulated
• 5 eggs room temperature
• 1 cup sugar granulated
• 1/2 cup vegetable oil

zest of one orange

• 1-1/2 cups russet potato about 2 medium,peeled, boiled and riced
• 6 cups flour all purpose, sifted

Egg wash:

• 1 egg slightly beaten
• 1 tablespoon milk

Instructions

1. Dissolve yeast in warm milk. Add 1 tablespoon of sugar and stir. Set aside for 10 minutes.
2. Meanwhile, in a large mixing bowl (of stand mixer) whisk eggs at medium speed until nice and frothy (3-4 minutes).
3. Gradually add sugar. Continue to whisk for another 3-4 minutes.
4. Whisk in the oil and orange zest.
5. Combine yeast mixture with riced potatoes.
6. Add to egg mixture and whisk together on low speed.
7. Add half of flour mixture and mix on low speed for about one minute.
8. Scrape down the sides of the bowl.
9. Switch to dough hook and add the rest of the flour.
10. Mix for about 5-8 minutes until smooth and elastic. Alternately, you can knead by hand.
11. Line large cookie sheet with parchment paper. Set aside.
12. Place the dough in a lightly greased bowl. Make sure to turn dough in order to completely coat the dough with the oil.
13. Let rise for about 1 hour or until doubled in size.
14. Punch dough.
15. Cover and let rise for about 30 minutes or until double in size.
16. Punch dough again.
17. Divide in 6 portions if making round loaves or in 3 portions if making braided bread.(Continue to divide each section in 3).
18. For braided bread: roll each section into a log (about 10 inches long and 1 1/2 inch thick); start making a braid with the three strands. Tuck ends underneath the braid.
19. Place on prepared cookie sheet.

Read more please visit : www.shelovesbiscotti.com

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