Cookbook:Anise Bread (Penia)
Appearance
Anise Bread (Penia) | |
---|---|
Category | Bread recipes |
Servings | ~7 |
Time | Prep: 45 minutes 1st rise: 12 hours 2nd rise: 2–3 hours baking: 20 minutes |
Difficulty |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
Penia is a sweet bread of Italian origin traditionally made at Easter time.
Ingredients
[edit | edit source]Ingredient | Count | Volume | Weight | Baker's % (optional) |
---|---|---|---|---|
Eggs | 6 ea. | 300 g | 43.64% | |
White granulated sugar | 1 cup | 200 g | 29.09% | |
Butter, melted | ½ cup | 120 g | 17.45% | |
Yeast cakes | 1.5 ea. | 25.5 g | 3.71% | |
Warm water | ¼ cup | 58.72 g | 8.54% | |
Lemons, zested and juiced | 2 ea. | 100 g | 14.55% | |
Anise extract | 1 fl oz | 26 g | 3.78% | |
Anise seed | 6 tbsp | 40.2 g | 5.85% | |
Salt | 1 tsp | 6 g | 0.87% | |
Flour | 5–6 cups flour | 687.5 g | 100% | |
Total | n/a | n/a | 1576.92 | 229.37% |
Procedure
[edit | edit source]- Dissolve the yeast cakes in the warm water and set aside.
- Beat eggs until fluffy.
- Add sugar and beat.
- Add melted butter and beat, then add salt.
- Add the juices and spices.
- Add the water-yeast mixture, and stir until well blended.
- Add flour, then mix until ready for kneading.
- Knead thoroughly until dough springs back when finger-poked.
- Allow dough to rise overnight (12 hours) or until doubled in size.
- Divide dough into 7 portions.
- Shape each portion into the shape of dolls.
- Allow to rise for 2 to 3 hours.
- Bake at 275–300°F (140–160°C) for 15–20 minutes.
Notes, tips, and variations
[edit | edit source]- Yeast cakes seem to work better than dry yeast. But, you can use 2 packs of dried yeast instead of the yeast cakes.
- You can use 1 tbsp (13 g) lemon extract instead of the lemon juice.
- Alternately it is shaped into a couple of large rings with shell-on hard boiled eggs embedded in the dough at the cardinal points. The eggs were a symbol of resurrection and the four directions the sign of the cross.
- Don't forget the sweet glaze; 1lb (450g) of confectioners' sugar with enough water to make it spreadable. Spread on each loaf and cover generously with colorful sprinkles!