Servings: Makes 1 loaf
Ingredients:
Biga: (The Starter)
1 1/2 cups unbleached all-purpose flour
1/2 cup water
1/8 teaspoon instant yeast
Dough:
1/4 cup (1/2 stick/2 oz/56g) butter
2 teaspoons vanilla extract
2 tablespoons water
1/4 teaspoon lemon oil or 2 teaspoons lemon zest
2 eggs
1 1/2 teaspoons salt
1/3 cup granulated sugar
2 cups unbleached all-purpose flour
4 teaspoons instant yeast
1/2 cup golden raisins, slivered apricots or dried fruit of your choice
Garnish (optional)
Confectioners' sugar
Instructions:
The Biga (starter):
Combine the flour, water and yeast, mix till fairly smooth, and allow to rest, covered, overnight.
The Dough:
Next day, add the dough ingredients to the biga, mixing and then kneading -- by hand, mixer or bread machine until you've made a soft, smooth dough. Allow the dough to rise, covered, for 1 hour.
Round the dough into a ball, and transfer it to a lightly greased pandoro* pan. Allow it to rise, covered, for 2 hours, or until it's nearly level with the top of the pan.
Preheat oven to 350°F (180°C).
Bake the bread in preheated oven for about 40 minutes, tenting it loosely with aluminum foil for the final 15 minutes. Remove it from the oven, let it rest for 10 minutes, then gently remove it from the pan. When cool, sprinkle the bread with confectioners' sugar, and serve it, sliced, with mascarpone cheese, if desired.
Makes 1 loaf.
*Note:
Pandoro pans may be purchased online at King Arthur Flour or at Sur La Table. Their web url's are:
http://www.kingarthurflour.com
http://www.surlatable.com
Date: November 19, 2004