Pinza, sweet orange yeast bread

2 loaves

Ingredients

Quantity Ingredient
4 teaspoons (about 1 1/2 packages) active dry yeast
6 cups Unbleached all-purpose flour plus additional if necessary
¾ cup Sugar
1½ each Sticks (3/4 cup) unsalted
1 large Egg yolk with butter, melted and cooled to lukewarm
¾ cup Milk
2 larges Whole eggs
5 larges Egg yolks
1½ tablespoon Coarse salt
1 tablespoon Freshly grated orange zest
1 teaspoon Cold water

Directions

KEYWORDS: SWEET, YEAST

SERVINGS: MAKES 2 LOAVES

SOURCE: GOURMET MAGAZINE, 02

FROM: SALLIE KREBS

AN EGG WASH MADE BY BEATING

In a small bowl sprinkle the yeast over ½ cup lukewarm water, stir in ¾ cup of the flour and 1 tablespoon of the sugar, and let the mixture stand, covered with plastic wrap, in a warm place for 30 minutes, or until the sponge is double in bulk. In a bowl whisk together 2 cups of the remaining flour and ⅓ cup of the remaining sugar and in another bowl whisk together half the butter, half the milk, heated to lukewarm, the whole eggs, 3 of the yolks, the salt, and the zest . Transfer the sponge to the bowl of an electric mixer fitted with either the dough hook or the paddle attachment and beat in the flour mixture alternately with the butter mixture, beginning and ending with the flour mixture and beating the dough after each addition until it is combined well. Beat the mixture for 1 minute more, or until it forms a sticky dough, scrape down the dough from the side of the bowl, and let it rise, covered, in a warm place for 1½ hours, or until it is double in bulk. (Alternatively, let the dough rise, covered and chilled, overnight.) In a bowl whisk together 2 cups of the remaining flour and the remaining sugar and in another bowl whisk together the remaining butter, the remaining milk, heated to lukewarm, and the remaining 2 yolks. With the electric mixer fitted with either the dough hook or the paddle attachment beat the flour mixture into the risen dough alternately with the butter mixture, beating until the dough is combined well. Let the dough rise, covered, for 1 ½ hours, or until it is double in bulk.

(Alternatively, let the dough rise, covered and chilled, overnight.) Divide the dough into 3 or 4 pieces and in the bowl of a food processor process the dough with enough of the remaining 1 ¼ cups flour to form a soft, slightly sticky dough. Process the dough for 1 minute more, transfer it to a lightly floured surface, and knead it, adding more of the flour as necessary if the dough becomes too sticky to handle, for 5 to 7 minutes, or until it is very smooth and elastic. Divide the dough in half, form each half into a ball, and on a buttered baking sheet let the loaves rise, covered, for 1 hour, or until they are double in bulk. Brush each loaf with some of the egg wash and with a sharp knife make 3 curved ½-inch-deep slashes in the top of each loaf, starting each cut from the center of the loaf and forming a Y pattern. Bake the loaves in the middle of a preheated 350 F. oven for 40 to 45 minutes, or until they are golden and sound hollow when tapped. (If the loaves begin to brown too early, put sheets of foil over them, dull sides down, about halfway through the baking time.) Let the loaves cool on a rack and serve them at room temperature.

Submitted By SALLIE KREBS On 12-07-94

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