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Pane Di Mattina Alla Siciliana

Make Pane Di Mattina Alla Siciliana at home with Olive Oil C Marsala, Pk Active Dry Yeast C Unsalted Butter, Sugar Tb Shortening, Scalded Milk Cool To F Ts Fennel Seeds, and Unbleached Flour Approximate Eggs. Serves 2. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1 tsp
• 1
• 1/2 cup
• 1 1/3 cup
• 6 1/2 cup
• 1/4 cup
• 1/3 cup

Method (preview)

1. 1

   Servings: 2

2. 2

   Brush olive oil over surface of a large stainless steel bowl.

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   Put yeast and Disolve the yeast.

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   Set aside for 10 minutes then add 1-1/2 cups flour and Remaining milk.

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   Knead by hand or with mixer and dough hook till dough is

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   Soft and silky, about 7 or 8 minutes. Cover and let rise for 5 hours. While

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   Small sauce pan over low heat, melt butter and add 2 tablespoons

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   Shortening. add fennel seed, remove from heat and let stand till cool. add Eggs one at a time to the fennel seed mixture and mix after each addition

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   Then add lemon rind and remaining sugar. Set aside. when dough has risen 5

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    Hours add fennel seed mixture and mix well. add salt and begin adding

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    Remaining flour, 1/2 cup at a time. when dough is firm enough to knead turn

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    Out onto a lightly floured board and knead till soft and smooth about 10 to Sticking.

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    During final 5 minutes knead in raisins and currents. form dough

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    Into 2 loaves. use remaining shortening 2 grease 2 nine inch pans place Dough in pans cover and let rise till doubled in bulk. this may take as

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    Long as 3 hours. preheat oven to 375 brush egg wash on bread 5 minutes

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    Before baking. brush again immediately before baking. Bake until loaves are

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    Cool. this is Sicily's answer to the moring danish. recipe from The Coles

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    Group's, California Culinary Academy Italian cooking at the academy.