* Exported from MasterCook *
Bread, Chilean Christmas -- Pan de Pascua
Recipe By :Tracey Seaman
Serving Size : 18 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Christmas Desserts
Ethnic Holidays
Amount Measure Ingredient -- Preparation Method
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For yeast sponge:
pinch sugar
2 1/4 teaspoons active dry yeast
3/4 cup unbleached all-purpose flour
For dough:
1/2 cup unsalted butter -- (1 stick), room temp
1/3 cup sugar
1/2 teaspoon salt
Finely grated zest of 1 orange -- or lemon
4 large eggs -- room temperature
3 cups unbleached all-purpose flour
1 1/2 teaspoons brandy
1 1/2 teaspoons vanilla extract -- pure
1/2 cup glaceed cherries -- or dried cherries
1/3 cup dark raisins
1/3 cup golden raisins
1/3 cup orange peel -- or candied ginger or lemon
1 tablespoon unsalted butter -- melted
Make sponge:
In 2C glass measuring cup, stir together 1/2C warm water (105F to
115F) and sugar. Sprinkle yeast over and stir, then let stand until
foamy, about 5 min. Stir in flour, cover with plastic wrap, and let
stand at room temperature until sponge rises to top of measuring cup,
20 to 30 min. Uncover and stir mixture down.
Prepare dough and bake bread:
In bowl of electric mixer fitted with paddle attachment, beat butter
and sugar until fluffy, about 5 min. Add salt and zest and beat until
combined. Add 3 eggs, 1 at time, beating well after each addition.
Add sponge and beat until combined. Add 2 cups flour and mix at low
speed until combined. Add remaining 1 cup flour, remaining 1 egg,
brandy, and vanilla and mix at low speed until smooth.
Increase speed to medium and beat dough until smooth and elastic,
about 5 min. Add cherries, dark and golden raisins, and candied
fruit, and mix at low speed until incorporated.
Lightly butter clean, large bowl. Turn dough out onto work surface
and form into ball. Transfer dough to bowl and turn to coat with oil.
Cover bowl snugly with plastic wrap and let rise in warm, draft-free
area until doubled in volume, about 1 hour.
Line 8" diameter (at top) flowerpot with foil and lightly grease
foil. (Alternatively, lightly grease 9" diameter springform pan with
3" high sides.) Turn dough out onto work surface and knead 1 min,
then transfer to pot or pan. Cover with plastic wrap and let rise in
warm, draft-free area until doubled in volume, about 1 hour.
Arrange rack in lower third of oven and preheat to 375F. Remove
plastic wrap from dough in pan and transfer pan to oven. Bake 20 min,
then lay sheet of foil loosely on top of loaf. Continue baking until
bread is nicely puffed and golden-brown, about 25 to 30 min more.
Cool in pan on rack 10 min, then unmold and cool completely before
slicing and eating.
cook's notes:
Dissolving the yeast in water that's the correct temperature is key:
water that is not hot enough will result in a rise that is too slow;
water that is too hot will kill the yeast, and the dough will not
rise at all. Use an instant-read thermometer to check the temperature
of the water: To get an accurate reading, begin with more water than
you need, and then pour the extra off.
Be sure to use active dry yeast, not instant.
Before you begin, be sure that your butter and eggs are at room
temperature. To warm the eggs, place them in a small bowl and then
add several changes of hot water to cover.
A standing mixer is the best to make this bread, which is too soft to
knead by hand and exhausting to knead by stirring. Use the paddle
attachment for best results.
A baker's trick: Use an empty butter wrapper to grease the bowl for rising.
When letting the dough rise, look for a warm, draft-free area of the
kitchen. If your kitchen is somewhat cold, turn the oven on to its
lowest setting and set the dough on the stovetop (but not too close
to the oven vents).
Description:
"This rich, slightly sweet yeast bread is ubiquitous in Chile
during the Christmas season. Accompanied by cola de mono, an
eggnoglike, spiced coffee drink spiked with aguardiente liqueur, it's
the classic holiday snack. Similar to German stollen and Italian panettone"
Source:
"http://www.epicurious.com/recipes/food/views/Chilean-Christmas-Bread-236732";
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Per Serving (excluding unknown items): 215 Calories; 7g Fat (30.0%
calories from fat); 5g Protein; 33g Carbohydrate; 1g Dietary Fiber;
63mg Cholesterol; 81mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 1/2 Fruit; 1 Fat; 0 Other Carbohydrates.