Description
A recipe from our friend Patricia Lilly. This “Pizza di Pasqua” was from her grandmother’s family. Exquisite when lightly toasted and spread with butter and a small amount of honey!
Ingredients
- 5 cups bread flour, or more as needed
- 1 cup white sugar
- 2 tablespoons white sugar
- ⅔ cup grated Romano cheese
- 1 tablespoon ground cinnamon
- 1 ½ teaspoons salt
- 1 cup warm water
- 2 tablespoons active dry yeast
- 1 medium Oranges, raw, California, valencias
- ½ cup unsalted butter, melted and cooled slightly
- 3 large eggs, beaten slightly
- 1 tablespoon vanilla extract
Instructions
- Combine 5 cups flour
- 1 cup plus 2 tablespoons sugar
- Romano cheese
- cinnamon
- and salt in a large bowl; stir well and set aside.
- Stir warm water and yeast together in a small bowl. Set aside until dissolved and bubbly
- 5 to 10 minutes.
- Zest and juice orange into a large bowl. Stir in melted butter
- eggs
- and vanilla extract until well combined. Stir in yeast mixture. Add flour mixture gradually
- stirring as you go.
- Turn dough onto a lightly floured surface and knead for 8 to 10 minutes
- adding up to 1 extra cup of flour as needed to keep dough manageable. Transfer to an oiled bowl
- cover
- and let rise until almost doubled in size
- about 30 to 60 minutes.
- Punch dough down
- cover and let rise again until almost doubled in size
- 30 to 60 minutes.
- Preheat the oven to 300 degrees F (150 degrees C). Grease two 8-inch round loaf pans.
- Cut dough into 2 equal pieces and shape into loaves. Place in the prepared pans
- cover
- and let rise again until almost doubled in size
- 30 to 60 minutes.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean
- about 70 minutes. Remove from the oven and let cook on a wire rack.
Prep Time: 25 mins
Cook Time: 1 hr 10 mins
Total Time: 3 hrs 10 mins
Servings: 16