Italian Easter Bread #GardenCuizine #HappyEaster

Italian Easter Bread

Our family tradition is to bake 2 large rings of Sicilian Easter Bread on Easter Sunday. Fruit is added to the dough. This year I added chopped dates, anise seeds and candied orange. Uncooked eggs are added to the dough braid and bake in the oven. Eggs baked in the oven usually come out perfectly hard cooked. This year was the first time I ever had an egg explode during baking! Luckily, it was only one egg and it exploded near the end of baking with only a part of the shell coming off.

In trying to figure out why the egg exploded, I've concluded that in past years I have often peeked into the oven (heat escapes) to look at the bread. This year I never opened the oven at all and heat never escaped. It seems that 350° F is too high a temperature to bake eggs. I now recommend baking the bread for the first 20 minutes at 350° F then reducing the temperature to 325° F for the remaining baking time to avoid risking an egg burst.

Happy Easter!
My revised recipe for whole grain Italian Easter Bread is posted here.
Photos and blog post Copyright (C)2014 Wind. All rights reserved.

Candied Organic Orange Rind for Italian baked goods #GardenCuizine

Candied Orange Rind

Candied orange peel adds flavor to Italian baked goods. I especially enjoy it added to whole grain Easter Bread and Hot Cross Buns. The candied peel can be stored for a long time in an airtight container in the refrigerator. 

Assuming you are like us and don't have an orange tree in your back yard, the ideal time to make it is when you come across organic oranges on sale. Sometimes when I make it, I like to toss in some kumquats too. My recipe was inspired from the late Anne Casale's book, Italian Family Cooking. She was a culinary professional and author of 5 cookbooks.

Ingredients
4-5 organic navel oranges
kumquats (optional) 
1 1/2 cups water
2 1/2 cups sugar

Putting it all together

• Wash the oranges
• Using a paring knife, cut each orange from top to bottom through the skin, making 6 sections. Use your finger to push off the rind; try to keep the segments in one piece.
• Place all the peels in a stock pot. Cover with water and bring to a boil for 2-3 minutes. Drain, rinse in cool water. Repeat.
• Blot the rinds dry with a paper towel. Using a teaspoon gently scrape away any excess top layer of white pith from the inside of each peel. You want to leave 1/8 inch or so of peel - so don't scrape it too much. Set aside the peels.

• Reusing the same pot - add water and sugar. Bring to boil and boil for 5 minutes. 
• Turn off the heat and add in the peels (and whole or seeded sliced kumquats). Stir to coat them with the syrup.
• Place into sterilized jars and cover. 
• Let cool at room temperature. Store in refrigerator.

• The next day empty the jars into a stock pot. Bring to a boil. Turn off. Then place the rinds and syrup back into the jars. Cool to room temperature. Store in refrigerator. Repeat again a third day. This softens and candies the skins. 
• Store in refrigerator. Use as desired in your baked goods. 

Blog post and recipe Copyright (C)2013 Wind. All rights reserved.

Low fat Irish Soda Bread recipe #GardenCuizine #StPatricksDay

Low-fat
Irish Soda Bread

Enjoy soda bread throughout the year - no need to wait for the feast of St. Patrick. True Irish soda bread is low fat and does not use oil, butter, sugar, eggs, yeast or added fruits in the recipe. Of course, you can add whatever you desire to your soda bread version. I added whole grain flour and a teaspoon of poppy seeds to this simple recipe. And, since we don't always have buttermilk on hand, I used Greek yogurt and low fat milk instead. You can use 2 cups buttermilk instead of the yogurt and low-fat milk if you have it. 

Irish Soda bread does not require kneading and is more like a quick bread. The texture has a moist crumb and is not as light as breads made with oil, butter, yeast and eggs. 

Yields: 1 loaf (21 slices)

Ingredients
3 cups (375g) unbleached all purpose flour
1 cup (120g) white whole wheat flour
1 1/2 teaspoons (7g) baking soda
1/2 teaspoon (3g) salt
1 teaspoon (3g) poppy seeds (optional)
1 1/2 cups Greek yogurt
1/2 cup low fat milk

Putting it all together

• Prepare a baking sheet with a sprinkling of semolina flour and set aside.
• Combine the yogurt with milk, stir; it does not have to become lump free. Set aside.
• Combine the dry ingredients in a large mixing bowl
• mix in the liquid ingredients (I used a Kitchenaide mixer, but you could do it by hand)
• Shape the dough into a round disc about 2-inches high. If the dough sticks to your hands, wet your hands to make it easier.  
• Place the dough on the prepared baking sheet. Score the top with a cross using a serrated knife.
• Bake 425° F for 25 minutes until golden brown; reduce heat for the remaining 15-20 minute cooking time. Sometimes I lay a piece of foil loosely over top if the bread seems like it is getting too brown.  
• Tap on the bread and when it sounds hollow - it's done.
• Serve warm topped with your favorite jam, or see the below link for a tasty serving suggestion.

Happy St. Patrick's Day! 
 
GardenCuizine Irish Soda Bread Nutrition Data calculated by Diana Wind, RD based on USDA Nutrient Data Reference 
Good Source: Manganese, Thiamin, Selenium
Serving size per slice (49g): calories 103; total fat 1g; saturated fat 0; trans fat 0; sodium 159 mg (7% DV); dietary fiber 1g; total carbohydrate 20g; protein 4g; Thiamin 0.2mg (12% DV); Riboflavin 0.1mg (9% DV); Niacin 1.4mg (7% DV); Folate 38mcg (9% DV); Manganese 0.3mg 17% DV); (Selenium 11mcg (16% DV) 
Percent Daily Values (%DV) are for adults or children aged 4 or older, and are based on a 2,000 calorie reference diet. Your daily values may be higher or lower based on your individual needs.

 

Related Links

Irish Soda Bread idea top with handmade ricotta, herbs, honey and sliced kumquats!
Blog post and photos Copyright (C)2013 Wind. All rights reserved.

Whole grain Italian Easter Bread Recipe #GardenCuizine

 Whole grain

Sicilian Easter Bread Recipe

Sicilian Easter bread is a tradition on our Easter menu. This recipe has evolved over the years and features nutritious 100% whole grain wheat. Italian Easter recipes feature wheat in the Spring as an ode for a successful garden harvest. My mama's recollection of Easter egg braided breads from her childhood inspired me to create the recipe.

The versatile dough without the candied fruit makes delicious whole grain dinner rolls or whole grain breakfast cinnamon-raisin snails.

Mixing the Dough

Easter bread dough can be mixed quickly in mixer with the use of a dough hook. If you have the time and energy, the dough could also be kneaded by hand.

Fruits * Seeds * Nuts

Every year is different for us. Sometimes I add anise seeds from the garden and toasted almonds and/or chopped dates or candied fruits, such as: papaya and pineapple. I always add lemon zest and candied orange peel. You can use whatever added ingredients that suit your preferences.

Forming the loaf

The bread can be molded into any shape. For holiday meals, I like to make large braided rings. Alternatively, several smaller braided rings could be made or just a long braided loaf, similar to the shape of Challah bread.
Yields: 2 large braided loaves
Leftover bread can be frozen and the eggs stored in the fridge to eat for lunch. An extra loaf makes a welcomed gift.

Ingredients 
10 eggs (6 to put in the braids "uncooked", they will cook in the oven; and 4 eggs for the recipe)

1 Tablespoon (14g) instant yeast 
1/2 cup warm water 
1 teaspoon (6g) sugar

1 cup lowfat milk (1% or 2%)
1 stick (114g) unsalted butter
1/2 cup (100g) sugar

7 cups (900g) King Arthur's unbleached white whole wheat flour (or 3 cups white whole wheat and 4 cups unbleached all-purpose flour)
3 whole eggs and 1 yolk (reserve 1 white for egg wash) 
1 teaspoon anise seeds
1 teaspoon grated lemon zest
1 teaspoon (6g) salt
1/4 cup (42g) candied orange rind

small amount of semolina flour for baking sheets
egg wash: whisk together 1 egg white and one teaspoon water

Putting it all together

STEP 1 
This can be done the night before: dye 6 eggs. Beets, spinach and turmeric make great veggie-based egg dyes. Easter egg dye kits are less expensive and readily available. Plain white or farm fresh brown eggs can be used as is if you prefer a natural color.

STEP 2 
Warm up your mixing bowl by pouring in hot tap water and dumping it out. Add 1/2 cup warm water; sprinkle the yeast over top. Gently whisk in 1 tsp. sugar. Set aside undisturbed for 10-20 minutes. Active yeast should begin to bubble, smell yeasty and begin to rise a little.

STEP 3  
In a small pot, combine the milk, butter and sugar. Heat to melt the butter and scald the milk; remove from heat immediately. Set aside and allow to cool to room temperature. 

STEP 4  
When the milk is cool: (reserve 1 cup of the flour) start to mix in 6 cups flour to the mixing bowl on top of the rising yeast. Adding 3 eggs and 1 yolk and the cool milk mixture.

STEP 5  
Knead using a dough hook. After 5 minutes sprinkle in the salt. Sprinkle in the last of the reserved flour one tablespoon at a time - you may or may not use it all. Keep kneading until well blended and the dough begins to pull away from the sides of the bowl. Then mix in the orange rind and any fruits.

Scrape the kneaded dough into a large bowl that has been lightly rubbed with olive oil. Cover with a damp cloth and let rise in a warm place.  

STEP 6  
After the dough has risen for at least an hour remove from the bowl onto a floured cutting board. Using your hands flatten out any air and shape dough into a rectangle. Cut in half using a bench scraper. Then divide each half into 3 even pieces. I used to cut a small piece from each one to make crosses over each egg, but decided I didn't care for it as much and don't do it any more. The thinner dough pieces tended to get too brown over top of the eggs.  

STEP 7 
Keep half of the dough covered so it does not dry out while you are working on the first 3 pieces. On a lightly floured cutting board or clean counter top, roll out each piece of dough into long strands at least 21 inches or longer.

Dough does not like to be overworked. I usually roll one piece for a little to stretch it out, then set it aside and work on the second piece. Then I set that one aside and work on rolling the 3rd piece. Then I repeat the process until each strand gets to the desired length.  

STEP 8  
Moisten your fingers with water and pinch the 3 strands tight at the top; make a braid with the dough. Curve the dough into a wreath round shape or leave it as is to make a loaf. If it is a wreath shape, pinch the ends together to join them. I usually place an egg in that area to cover up the connection. Gently press in 3 total uncooked eggs into the loaf. Be careful not to crack the eggs by pressing them into the dough too hard, remember they are not cooked yet!
 
STEP 9  
Carefully move your work of art to a baking sheet that has been sprinkled lightly with semolina flour.

STEP 10  
Repeat the entire process for the second loaf. Cover each loaf and allow to rise a second time. When ready, egg wash (don't egg wash the eggs or the color will run into the bread!). Bake in preheated 350° F oven for 20 minutes then to avoid an egg from exploding, reduce the temperature to 325° F and bake until golden and tests done (20 minutes or so). Baking times vary depending on the size of your loaves.
 
Buona Pasqua!

Related Links
Benefits of Whole Grains

Vegetable Stained Easter Eggs
Dye Easter Eggs in Nature's Hues 
Making Colored Eggs with Natural Ingredients
Blog post and photos Copyright (C) 2013 Wind. All rights reserved. Revised 3/28/16

Italian Easter Bread

Italian Easter Bread

Italian Easter bread makes a spectacular and festive addition to an Easter table setting. My tradition has been to make the bread dough Easter morning before church, cover it and let the dough rise. Then Easter day, after church, I assemble and braid the dough into a ring with eggs and let it rise again. The Easter bread is baked off around 4 pm or so, just in time for dinner. Of course, if you plan to have Easter dinner earlier in the day, you could move up your baking schedule to either earlier in the morning, or the day before.

To color or not to color the eggs?

My mama recalls the Easter bread Granddad would bring home came from an Italian Bakery in New York City. She remembers it  having white eggs, not dyed - similar to how Ferrara's Bakery makes their Easter bread today. 

Traditional Greek Easter bread, tsoureki, incorporates red dyed eggs to symbolize the blood of Christ. I like baking the bread with pastel colored eggs - the choice is yours. The eggs are placed uncooked in the bread dough and will become hard cooked when the dough is baked in the oven. I find it works best to color the eggs the night before Easter, so the color can thoroughly dry.  

Growing Anise

Anise seeds add a hint of traditional Italian licorice flavor to the Easter bread dough. Anise (Pimpinella anisum) plants are lovely and easy to grow in the yard or garden. 

The plants grow similar to fennel with flowers that bloom in umbels. After flowering the blooms will go to seed. The seeds can be collected by cutting off the umbels and drying them on sheet pans. Anise seeds enhance breads and baked goods, such as Anise Biscotti and Pizzelles.

Check out my recipe!

Related Links

Diana's Anise Biscotti 
Copyright © 2010 Wind. All rights reserved.

GardenCuizine Recipe: Sun-dried Tomato Herb Bread

Grandma's Sun-dried Tomato
Farmhouse Herb Bread

~ Low Sodium ~

This wonderful bread was inspired by a recipe from Neil, a professional gardener and chef from England. The recipe was from his Grandma. He says, "My Grandma was in service in a big house in North Yorkshire from 1911 till 1921. She started as a scullery maid and ended up as Head cook! Luckily she kept a diary of what she cooked and for who. She cooked for the King and Winston Churchill, amongst many others." 

This herbal bread dough can yield dinner rolls, boules, or farmhouse loaves of bread. I divided the dough in half and made one round, free-form, boule loaf and the rest into dinner rolls. Neil likes to divide the dough in half and press the dough into loaf pans. The choice is up to you.

Our finicky Mama prefers super soft, sweet dinner rolls made with eggs, milk and more sugar. But even she agreed that this bread was delicious! When you want a good, wholesome and tasty bread, try this recipe. Nothing beats the smell of fresh baking bread wafting throughout your home. This bread freezes well too.
Putting it all together
Yields: 2 boules, or 1 boule and 10 dinner rolls, or 2 loaves, or ~20 dinner rolls
Preheat the oven to 425 °F (218°C)
Ingredients:
2 1/2 teaspoons (10g) instant dried yeast
1/2 cup (125mL) warm water (not hot or it will kill the yeast)
pinch sugar

1/3 cup (18g) sun-dried tomatoes, soaked in 1/2 cup (125mL) water

1lb 10oz (737g) white whole wheat flour
2 cups liquid (500mL): left over sun-dried tomato soaking liquid with added water to = 2cups
2 teaspoons (8g) sugar 
3/4 teaspoon (5g) salt
4 Tablespoons (59mL) olive oil
1/4 cup (25g) grated Parmesan cheese (or grated Soy cheese)

Herbs of your choosing: Neil has used oregano, basil, rosemary, thyme and tarragon. We used:
1/3 cup (20g) fresh parsley, chopped
1 Tablespoon (2g) fresh rosemary, minced
1 teaspoon (3 leaves) fresh sage, minced
2 Tablespoons (8g) lemon balm leaves
2 1/2 Tablespoons (8g) fresh chives, minced

egg - whisked with a splash of water for egg wash (or plain water if vegan)

Notes: Fresh herbs can be substituted with dried herbs. Use less - around half of the amount called for - dried are more concentrated in flavor.

• As always, wash your hands and sanitize your counter tops before working with food. Prepare the herbs by washing, drying and chopping, set aside. Drain the soaked sun-dried tomatoes and save the liquid. Chop the hydrated tomatoes and set aside.
• In a small bowl mix the yeast, warm water and pinch sugar. Set aside until you begin to see activity reassuring you that the yeast is alive. (Tip: Instant dry yeast can be stored frozen. We keep a large bag in the freezer and use it as needed)
• In a large bowl, whisk together the flour, salt and sugar. Add in the prepared herbs, tomatoes and cheese. Whisk together to combine. Make a well in the center of the flour and add the oil, some of the water and tomato soaking liquid, and all the yeast mixture.
• Slowly incorporate into the flour using a wooden spoon. Gradually add the remaining liquid. You may need a bit more or less, use your judgment.
• With your hands or in a mixer with a dough hook, mix and knead the dough until it comes together in a smooth stretchable mass.
• Form the dough into a round ball and place in a large, lightly oiled, bowl to rise. Cover the bowl. I use a dampened linen cloth, some prefer to cover rising dough using plastic wrap.
• Allow the dough to double in size in a draft free warm place. Punch down and divide the dough in half.
• Form the dough into desired shape(s): rolls, loaves, or boules. For loaves, form the dough and place in lightly sprayed 5x9 loaf pans. For dinner rolls or boules*, after forming place on lightly sprayed sheet pans, allowing space in between them for expansion as they rise
• Allow the dough to rise again until the dough responds with a slow rebound when gently pressed with your finger.
• If desired, carefully brush the tops with egg wash before baking to give the bread a slight gloss. Neil adds a sprinkle of grated cheese and herbs to the top too.

*Boules can also be placed on a piece of parchment or baking peel dusted with cornmeal or flour to rise, so they will easily slide into the preheated oven onto a baking stone or oven bottom. Advanced bakers also like to add steam at the onset of baking by squirting a light spray of water directly into the oven right after the bread is added.

• Bake until golden brown. Baking time will vary depending on your bread shape and size. Dinner rolls don't take too long, ~15 minutes. Loaves will take longer, ~30 minutes or more. I usually test for doneness by feeling the weight of the bread. Bread will feel lighter when it is fully baked. Some bakers test for doneness by listening for a hollow sound when tapping on the bottom of the loaf.

~Buon Appetito
 
GardenCuizine Nutrition Analysis: Calculated from USDA nutrient values
Excellent Source: Vitamin K, Thiamin, Folate
Good Source: Iron, Riboflavin, Niacin, Selenium, Manganese

Serving size: 71g, 1/20 of recipe (one dinner roll): Calories: 169; Calories from fat: 31; total Fat: 4g (6%DV); Saturated Fat: 0.7g (3%DV); Trans Fat: 0g; total Omega-3 fatty acids: ~23mg; Cholesterol: 1mg (0%DV); Sodium: 128mg (5%DV); Potassium: 89mg (3%DV); Total Carbohydrate 29g (10%DV); Dietary Fiber: 1g (5%DV); Sugars: 1g; Protein: 5g; Vitamin A: (2%DV); Vitamin C: (3%DV); Calcium: (2%DV); Iron: 2mg (11% DV); Vitamin K: ~19mcg (~23%DV); Thiamin: 0.3mg (20%DV); Riboflavin: 0.2mg (13%DV); Niacin: 2.4mg (12%DV); Folate: 81mcg (20%DV); Selenium ~13mcg (~18%DV); Manganese: 0.3mg (14%DV)

Percent Daily Values (%DV) are based on a caloric intake of 2,000 calories for adults and children age 4 or older

Special Thanks: Special thanks to Neil for passing on his Grandma's recipe. My interpretation of her recipe is slightly different, but for the most part it is the same. I used wholegrain flour, added more liquid, and reduced the salt, since grated cheese adds sodium. For the original recipe, see Neils comment at the bottom of my Rosemary article under the post by NEILMUIR1.

Related Links:
Scoring Artisan Bread
Photos and recipe Copyright © 2009 Wind. All rights reserved. rev 11/19/11