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PANE DI MATTINA ALLA SICILIANA

Category:    Bread, Italy
Yield:2 servings
 
      1 ts Olive oil                         1/3 c  Marsala
      1 pk Active dry yeast                  1/2 c  Unsalted butter
    1/2 c  +1ts sugar                          3 tb Shortening
  1 1/3 c  Scalded milk cool to 100F       1 1/2 ts Fennel seeds
  6 1/2 c  Unbleached flour;approximate        4    Eggs
    1/4 c  Dried currents                      1 tb Grated lemon rind
    1/3 c  Golden raisins                    1/2 ts Salt

----------------------------------EGG WASH----------------------------------
      1 tb Whipping cream                    1/2 tb Marsala
      1    Egg yolk                       
 
  brush olive oil over surface of a large stainless steel bowl. Put yeast and
  1 teaspoon sugar in bottom of bowl add 1 cup of scalded milk and stir to
  disolve the yeast. Set aside for 10 minutes then add 1-1/2 cups flour and
  remaining milk. Knead by hand or with mixer and dough hook till dough is
  soft and silky, about 7 or 8 minutes. Cover and let rise for 5 hours. While
  dough rises soak currents and raisins in Marsala for at least 1 hour. In a
  small sauce pan over low heat, melt butter and add 2 tablespoons
  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
  then add lemon rind and remaining sugar. Set aside. when dough has risen 5
  hours add fennel seed mixture and mix well. add salt and begin adding
  remaining flour, 1/2 cup at a time. when dough is firm enough to knead turn
  out onto a lightly floured board and knead till soft and smooth about 10 to
  15 minutes, adding as much additional flour as necessary to keep it from
  sticking. During final 5 minutes knead in raisins and currents. form dough
  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
  long as 3 hours. preheat oven to 375 brush egg wash on bread 5 minutes
  before baking. brush again immediately before baking. Bake until loaves are
  golden brown and sound hollow when tapped about 35 minutes turn out and
  cool. this is Sicily's answer to the moring danish. recipe from The Coles
  group's, California Culinary Academy Italian cooking at the academy.
 

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