Buccellato

I had planned on making something completely different.  But I just wasn't feeling it.  I thought a bread would be fun.  So I took a glance at my cookbook shelf.

Now, I have an interesting collection of Italian cookbooks.  My husband served his LDS mission in Italy so we have some given to us by former companions, one that he brought home from Italy (in Italian, so I've never used it to make anything) and then several that he won in an essay writing contest.  Yep you read that correctly.  There was some contest when we first got married that came about around the time a Frances Mayes book came out. I don't even remember what he wrote about.  But he won! And got a bunch of books (including Italian cookbooks) as part of his prize.

I had made a bread that hailed from Siena several years ago for an Italian Renaissance art history class.  I thought something like that would be fun to try again.  But instead I found a similar recipe that came from Lucca.  It's flavored with anise and currants.  And it looked like fun to make.

It's a pretty standard dough recipe.  Just takes a lot of time to rise the dough; 4 hours for the first rise (so I went shopping for new clothes!)  and 1 1/2 to 2 hours for the second rise.

Start by plumping up the currants by soaking them in hot water for about 10 minutes.

While the currants are soaking put half the water in the bowl of a standing mixer. Sprinkle on the yeast and a pinch of the flour (not sure why the flour, I've never done that in a bread recipe before?) Allow to sit for 10 minutes till the yeast gets frothy.

Into the yeast mixture add the rest of the water, the milk, the anise seeds, sugar, and currants.  Slowly mix using a paddle attachment.  Slowly add 4 cups of the flour, and the salt, until a soft dough forms.

Change to the dough hook attachment and knead the dough for about 15 minutes while adding the additional cup of flour, 1 tablespoon at a time, to make a soft sticky dough.  On a floured surface knead the dough by hand for 2-5 minutes, adding any additional needed flour (I had to add quite a bit) till the dough is just barely sticky.  Place the dough in an oiled bowl, cover with plastic wrap, and rise at room temperature till tripled in size, about 4 hours.

Punch down the dough and roll out into a 24 inch long log.  On a parchment lined baking sheet, shape the dough into a ring around a greased custard cup and pinch the ends of the log together.  Cover and let rise for 1 1/2 to 2 hours, till doubled in size.

I made some pretty slits in the sides too.  In a small bowl beat the egg and add the water and sugar.  Brush the mixture over the bread till coated.

Bake for 50 minutes in a 375 degree F oven.  Cool on a rack completely before slicing. 

Can be toasted for a yummy treat!

Let's eat!

Buccellato

1 cup currants, soaked in hot water 10 minutes and drained
2 1/4 teaspoons (1 package) active dry yeast
2/3 cup warm water (110-115 degrees F)
About 5 cups bread flour
1 1/4 cups milk, at room temperature
1 tablespoon anise seed, bruised with the side of a knife
3/4 cup sugar
2 teaspoons salt

Glaze: 1 egg
1 tablespoon water
1 tablespoon sugar

1. Prepare the currants by soaking in hot water in a medium bowl.
2. In the bowl of a mixer dissolve the yeast in half the water, with a pinch of flour.  Let proof 10 minutes.  With the paddle attachment at low speed beat in the rest of the water, the milk, anise seeds, sugar, and currants.
3. Slowly beat in 4 cups of the flour, and salt, until a soft dough has formed.
4. Replace the paddle attachment with the dough hook and knead at medium-low speed for 15 minutes while adding an additional cup of flour a tablespoon at a time, for a soft, sticky dough.  Remove the dough to a floured work surface.  Knead by hand 2 minutes to form a soft, very elastic, barely sticky dough (more flour may be needed).  Place the dough in a well-oiled bowl.  Cover with plastic wrap and let rise at room temperature 4 hours until almost tripled in bulk.
5. Oil a large cookie sheet, or cover with parchment. Knead down the dough.  Shape the dough into a 24 inch log.  Bring the ends together, forming a ring, pinch ends to seal, and set it on the pan.  Place an oiled upside down custard cup in the center to maintain the shape of the ring as the dough rises.  Cover and let rise 1 1/2 to 2 hours, until barely doubled.
4. Preheat the oven to 375 degrees F. In a small bowl beat together the glaze ingredients.  Brush generously over the dough.  Bake 50-55 minutes, or until the bread is a deep brown.  Cool on a rack.

Adapted from The Italian Country Table by Lynne Rossetto Kasper