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File Name: Lembrd.txt
File Title: Mrs. Belurgi's Lemon Bread
Uploaded: October 7, 1993 by Steve Pally 71732,154
PANE DI SIGNORA BELURGI
MRS. BELURGI'S BREAD
Mr. and Mrs Belurgi were recent immigrants from Veroli, Italy. They were
related to us by marriage. Whenever I passed their house on my way to church,
I would stop in, because Mrs. B was always cooking something wonderful. One
of the things I remember most was her lemon yeast bread. It was a rustic
round loaf with a rich mahogany shine and smelled like a bagful of tangy
lemons.
2 Tablespoons (2 packages) active dry yeast
1 cup warm ( 110-115 degrees F.) water
3 Tablespoons plus 1 cup sugar
6 large eggs
12 Tablespoons (1 1/2 sticks) butter or margarine, melted
1/2 cup warm milk
2 tablespoons vanilla
juice of 1 large lemon
2 tablespoons grated lemon zest
9 to 10 cups bread flour
1 Large egg beaten with 1 Teaspoon water and 1 tablespoon sugar for egg wash
In a bowl, dissolve the yeast in the warm water. Sprinkle the 3 tablespoons
sugar over and stir to dissolve. Let proof in a warm place until foamy, about
10 minutes.
In a large bowl, beat the eggs with a whisk or hand mixer until very pale
yellow. Beat in the 1 cup sugar, the butter, milk, vanilla, lemon juice, and
lemon zest and beat for 5 mmutes with a whisk, 3 minutes with a mixer. Stir
in the yeast mixture and mix well. Add the flour 1 cup at a time, mixing with
your hands, until you have a dough that holds together; you may not need all
of the flour.
Turn the dough out onto a floured surface and knead it until smooth about 5
minutes. Place the dough in a lightly buttered deep bowl, turn to coat, cover
with plastic wrap, and let rise for 2 hours, or until doubled in size.
Turn the dough out onto a floured surface. Divide the dough in half and shape
it into 2 free form round loaves. Place each loaf on a greased baking sheet,
cover with a towel, and let rise in a warm place for 30 minutes.
Preheat the oven to 375 degrees F.
Brush the tops of the loaves with the egg wash. Bake for 45 minutes, or until
the bread is nicely browned and hollow sounding when tapped on the bottom
with your knuckles. Let cool completely on wire racks.
Makes 2 2 1/2 lb loaves
COPIED FROM "CIAO ITALIA" by MARY ANN ESPOSITO published by HEARST BOOKS
Steve Pally's Notes:
I have modified the recipe to use either my KA or Cuisinart for the mixing,
by combining the sugar, flour and instant yeast. I steep some saffron in the
hot water for deeper yellow color and combine the milk and vanilla with the
water. Finally I add the eggs, margarine and lemon. For a more health
concious bread I use liquid egg substitute, and margarine.
I found too that by making exactly two thirds of the above recipe, I can make
two 1 1/2 lb. loaves and one little 3/4 lb loaf that I usually give away. I
prefer to use bread pans to freeform, and if the cuts along the top are made
lengthwise, it makes a rather attractive loaf.