Pane co' santi - nut bread for all saints day
1 loaf
Ingredients
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Directions
KEYWORDS: NUTS, ORANGE, RAIS
SERVINGS: MAKES 1 LOAF
Source: The Fine Art of Italian Cooking, by Giuliano Bugialli ISBN 0-8129-1838-X From: Sallie Krebs Pane co' santi or dei santi is, as the name suggests, originally for All Saints' Day, November 1 (American Halloween is All Saints' Eve). This bread exists in a nonsweet version, given here, but is also made with sugar as a dessert. Made with both walnuts and almonds, its fascinating combination of ingredients, combining flavors associated with sweets, such as anise, with a shocker like black pepper, reveals the medieval palate. Pane co' santi is, however, still very much alive. FOR THE SPONGE (FIRST RISING) 2 ounces (4 cakes) compressed 1½ cups unbleached all-purpose fresh yeast or 4 packages flour active dry yeast 1 cup lukewarm or hot water, depending on the yeast FOR THE DOUGH (SECOND RISING) 4 ounces raisins Pinch of salt 4 ounces walnuts, shelled and Grated peel of ½ orange blanched 1 teaspoon aniseed 1 cup olive oil 1 teaspoon freshly ground black 2 tablespoons (1 ounce) lard or pepper sweet butter ¾ cup lukewarm water 2 ounces almonds, blanched 6 cups unbleached all-purpose flour PREPARE pane co' santi with the ingredients listed, according to the directions for sweet bread for All Saints' Day on page 608. DIRECTIONS FOR SWEET BREAD FOR ALL SAINTS' DAY: To make the "sponge", dissolve the yeast in the lukewarm or hot water. Place the flour in a bowl and make a well in the center. Pour in the thoroughly dissolved yeast and stir very well with a wooden spoon to incorporate all the flour. Cover the bowl with a cotton dishtowel and place it in a warm place, away from drafts. Let the sponge rise until doubled in size (almost 1 hour). Meanwhile, soak the raisins in lukewarm water for 20 minutes; chop the blanched walnuts coarsely. Heat the olive oil and lard in a saucepan, over low heat. Add the chopped walnuts and saute very gently, then remove the pan from the heat and add the soaked, drained raisins. Allow to cool for 10 minutes. While the walnut-raisin mixture is cooling, chop the blanched almonds coarsely.
When the sponge is ready, place the 6 cups of flour on a pasta board.
Make a well in the center and place the sponge in it. To the sponge, add the lukewarm walnut-raisin mixture and stir carefully with a wooden spoon, in order to integrate the sponge and olive oil. Then mix into the sponge one by one: a pinch of salt, the sugar, grated lemon and orange peel, aniseed, coarsely chopped almonds, and pepper.
Add the ¾ cup lukewarm water and incorporate it with the other ingredients in the well. Start kneading, little by little absorbing the flour. After almost all the flour is absorbed, keep kneading until the dough is elastic and smooth (about 15 to 20 minutes). Place dough on a buttered and floured baking sheet. Cover the dough with a cotton dishtowel and move the baking sheet and dough to a warm place, without drafts, to rise. Preheat the oven to 400-F. When the dough has doubled in size (1 to 2 hours), place it in the preheated oven for 50 to 55 minutes. Remove from the oven and allow to cool for about 2 hours before eating.
Submitted By SALLIE KREBS On 12-28-94