Italian Burgundy Wine Sweet Bread Recipes

ITALIAN EASTER SWEET BREAD

Steps:

• Fill a non-metal cup with 1 cup lukewarm water (temperature of 100 - 110 degrees F - use a thermometer). Sprinkle in yeast and 2 teaspoons sugar, without stirring. Let stand for 10 minutes then stir.
• Meanwhile, scald the milk. Place milk in a heavy-bottomed saucepan over medium high heat. Slowly heat the milk while stirring constantly just until it just starts to come to light boil. Immediately remove it from the heat (do not let it come to a full boil). Let the milk sit for 2 - 4 minutes to cool down slightly.
• Into the bowl of a stand mixer with the whisk attachment, add scalded milk, melted butter, ¾ cup sugar and salt; beat on medium speed. Add softened yeast and beat again on medium speed to combine.
• Gradually add about half of the flour and beat on medium speed to make a thick batter. Add 2 eggs, 2 egg yolks and lemon rind. Beat at medium speed to combine.
• Switch to a dough hook. Gradually add about ¾'s of the remaining flour, reserving the rest, and mix on low speed for 1 minute until combined, while scraping down the sides until a soft dough forms. If the dough is still wet and sticky, add some of the remaining flour, 1 tablespoon at a time, as needed. The dough should be shaggy and damp.
• Transfer dough to a floured work surface. The dough will seem sticky at first, but knead it tenderly for 5 minutes using the palms of your hands turning outside edge of the dough into the centre over and over until it becomes a smooth ball.
• Place the dough in a lightly greased large bowl and turn dough over to grease all sides. Cover with plastic wrap that has been lightly greased and a kitchen towel. Let rise in a warm draft free place until doubled in size - about 1 ½ - 2 hours. This is the first rising.
• Prepare two medium baking sheets by lining with parchment paper.
• Punch down the dough in the bowl then transfer it to a lightly floured work surface. Divide dough into two equal portions for two loaves. Knead each portion lightly for 1 minute.
• Now divide each of the two portions into three equal pieces (for a total of six pieces). Working with three pieces at a time, roll each piece into a long rope about 15" long. Arrange the three ropes side-by-side and tightly braid the ropes and tuck the ends under. Transfer the loaf to a prepared baking sheet. Repeat this process with the remaining three pieces of dough to make the second loaf.
• Cover the loaves with a kitchen towel and let rise in a warm draft free place until doubled in size, about 1 hour. This is the second rising.
• Meanwhile, preheat the oven to 350 degrees F.
• In a small bowl whisk one egg yolk and 1 tablespoon milk. Brush the top and sides of the loaf with egg wash. Sprinkle with sesame seeds.
• Bake for 30 - 35 minutes until lightly golden and the loaf sounds hollow when tapped on the bottom. Let stand for 5 minutes before removing to a rack to cool.

ITALIAN BURGUNDY WINE SWEET BREAD

Steps:

• Place raisins in cold water and bring to boil, then drain.
• Measure raisins after draining.
• Cream butter, sugar and shortening.
• Beat in eggs one at a time.
• Add sifted dry ingredients alternately with wine.
• (Batter will turn a grayish color- no problem, it looks normal when baked).
• Stir in raisins and nuts.
• Bake in 3 greased and floured 9x5x3 loaf pans at 350 degrees for 50 minutes.
• Cool in pans 10 minutes before turning out to cool on wire racks.
• Just before serving, sift powdered sugar over top of bread.
• Note: I like to bake these in mini foil pans (cooking time will need to be adjusted) and use them as a part of my cookie tray to give to friends at Christmas.

BURGUNDY BREAD

Steps:

• Preheat broiler.
• In a small saucepan over medium-high, heat the olive oil, than saute the garlic.
• Stir in the wine and hot sauce, then remove from the heat and whip vigorously until the mixture does not separate.
• Using a basting or pastry brush, generously coat the cut sides of the bread with the wine mixture.
• Place on a flat baking sheet and sprinkle with grated Parmesan cheese.
• Broil, about 6-inches from the element, about 5 minutes, until golden brown.
• Slice and serve immediately.

MOIST ITALIAN SWEET BREAD

Steps:

• In a small saucepan, combine the first four ingredients. Cook and stir over medium heat until butter is melted. Remove from the heat; cool to 110° to 115°., In a large bowl, dissolve yeast in warm water. Add the butter mixture, eggs, extracts, nuts and cherries and 4 cups of flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; divide into thirds. Shape each portion into an oval loaf; place in three greased and floured 8x4-in. loaf pans. Cover and let rise until doubled, about 45 minutes. , Bake at 350° for 60-65 minutes or until golden brown. Cover loosely with foil if top browns too quickly. Remove from pan to wire racks to cool. , In a small bowl, beat icing ingredients until smooth; drizzle over cooled loaves.

SWEET ITALIAN BREAD

Steps:

• Put all ingredients into bread machine.
• Mix on dough cycle.
• When cycle is complete, put dough onto greased surface and let sit for 20 minutes.
• After dough has rested, cut in half.
• Form into 2 long loaves.
• Bake at 375 for 20 to 25 minutes.

ITALIAN SWEET BREAD

Steps:

• In bread machine pan, place the first 7 ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., When the cycle is completed, turn dough onto a floured surface. Divide in half. Shape each portion into a ball; flatten slightly. Place in 2 greased 9-in. round baking pans. Cover and let rise until doubled, about 45 minutes., Beat egg and water; brush over the dough. Sprinkle with Italian seasoning if desired. Bake at 350° until golden brown, 20-25 minutes. Remove from pans to wire racks to cool.

SWEET ITALIAN HOLIDAY BREAD

Steps:

• Preheat oven to 350°. In a large bowl, whisk flour, sugar, orange zest and baking powder. In another bowl, whisk eggs, milk and oil until blended. Add to flour mixture; stir just until moistened., Shape into a 6-in. round loaf on a greased baking sheet. Brush top with egg yolk; sprinkle with coarse sugar. Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cover top loosely with foil during the last 10 minutes if needed to prevent overbrowning. Remove from pan to a wire rack; serve warm.