仿意大利複活節麵包

做麵包是個很好玩的事情，尤其考驗耐心。一不小心選了一個超級麻煩的意大利複活節麵包，看看還需要明天早上工作5個小時左右，就泄氣了，篡改篡改，中途就把它烤了吧，味道應該差不太多。下次找個節日，花時間把它做好，做正宗了。

邊烤麵包邊發帖的好處就是，麵包的成長過程看得到，聞得到。這會兒滿屋的麵包香，哈哈，看起來這個篡改版本應該會很好吃哈~

出爐啦！有點烤過了，可能是家裏烤箱功率太大。正宗的，是棕色皮膚，酥得一碰就掉渣.我的篡改版本表皮味道很像，顏色過了，組織粗了一點（時間還是最好的發酵劑）。下次用35分鍾試試。


這個圖片是拷貝過來的，屬於教科書範本。：）




These traditional holiday loaves are made in several easy steps over about 18 hours. We recommend doing steps one through four on the first day, since step four includes an eight- to ten-hour rising that, ideally, could be done overnight. Then finish the next day. You can use two buttered and floured nine-inch-diameter springform pans instead of the dove-shaped paper molds.

Step 1 (Starter) 3 tablespoons plus 1 teaspoon cool water1/4 teaspoon sugar1 1/2 teaspoons dry yeast7 tablespoons unbleached all purpose flour

Step 2：2/3 cup unbleached all purpose flour4 large egg yolks3 tablespoons cool water2 teaspoons sugar

Step 3：6 tablespoons (3/4 stick) unsalted butter, room temperature (very soft), cut into 6 pieces5 tablespoons sugar2 large egg yolks2 tablespoons lukewarm whole milk1 tablespoon honey2 1/4 cups unbleached all purpose flour

Step 4:1/2 cup cool water1 1/2 teaspoons dry yeast2 cups unbleached all purpose flour1 cup (2 sticks) unsalted butter, room temperature (very soft), cut into 12 pieces6 tablespoons sugar4 large egg yolks3 tablespoons lukewarm whole milk2 teaspoons vanilla extract1 1/2 teaspoons fine sea salt1 1/2 cups chopped candied orange peel* (about 10 ounces)

Step 5:1/2 cup (about) all purpose flour2 dove-shaped paper baking molds (size C3) Step 6 (Glaze and baking) 1 cup sugar1/2 cup whole unblanched almonds3 large egg whites1/4 teaspoon almond extract1 1/3 cups sliced almondsPowdered sugar

For step 1 (Making starter): Combine water and sugar in bowl of heavy-duty mixer. Stir in yeast. Let stand until yeast dissolves, about 10 minutes. Using rubber spatula, mix in flour (dough will be firm). Cover bowl with plastic wrap. Let starter rise until puffy, about 45 minutes. (Initially, the starter, or biga is firm and compact, but it softens and becomes puffy and spongy after rising.)

For step 2: Attach dough hook to mixer. Add all ingredients in step 2 to starter. Beat until blended, scraping down sides of bowl often, about 5 minutes (dough will be soft and thick). Scrape dough off hook; remove hook. Cover bowl with plastic. Let dough rise at room temperature until puffy and bubbly on top, about 1 hour. The dough will look thick, shiny, and slightly puffed.

For step 3: Reattach clean dough hook. Add first 5 ingredients in step 3 to dough; beat until blended. Add flour. Beat at low speed until smooth, scraping down bowl and hook often, about 5 minutes (dough will be firm and compact). Scrape dough off hook; remove hook. Cover bowl with plastic; let dough rise at room temperature until lighter in texture and slightly puffed, about 3 1/2 hours. The dough will double in volume and become lighter in texture but less glossy.

For step 4: Reattach clean dough hook. Mix water and yeast in small cup. Let stand until yeast dissolves, about 10 minutes; add to dough. Add 1 1/3 cups flour, half of butter, sugar, and 2 yolks; beat until dough is smooth, about 3 minutes. Scrape down dough hook and sides of bowl. Add remaining 2 yolks, milk, vanilla extract, and salt. Beat at low speed until blended, about 3 minutes. Scrape down hook. Add remaining 2/3 cup flour, remaining butter, and orange peel. Beat dough until well blended, about 5 minutes. Scrape dough into very large (at least 4-quart) buttered bowl. Cover with plastic. Let dough rise at room temperature until doubled and indentation remains when 2 fingers are pressed about 1/4 inch into dough, 8 to 10 hours.

For step 5: Sprinkle 1/2 cup flour onto work surface. Scrape dough out onto floured work surface (dough will be soft and sticky). Gently toss dough in flour until easy to handle. Brush away excess flour. Divide dough into 3 equal pieces. Divide 1 piece in half; shape each half into 10-inch-long log. Arrange 1 log crosswise in each paper baking mold, curving ends to fit. Roll each remaining dough piece into 11-inch-long log, slightly tapered at ends. Place 1 log across dough in each mold. (If using 2 springform pans, divide dough in half; place half in each prepared pan). Cover molds (or pans) with plastic. Let stand at room temperature until dough rises to top of each mold and indentation remains when 2 fingers are pressed about 1/4 inch into dough, about 3 1/4 hours.

For step 6 (Glaze and baking): Position rack in bottom third of oven and preheat to 375°F. Finely grind sugar and whole almonds in processor. Add egg whites and almond extract; blend 10 seconds. Peel plastic off dough in molds. Spoon half of almond glaze over top of each. Sprinkle each with sliced almonds. Sift powdered sugar over. Slide rimless baking sheet under molds; slide molds directly onto oven rack. Bake breads until brown on top and slender wooden skewer inserted into center comes out clean, about 45 minutes. Cool breads completely on rack. (Can be made ahead. Wrap; let stand at room temperature up to 2 days or freeze up to 1 week.)

* Candied orange peel can be found in some specialty foods stores. Dove-shaped paper baking molds can be found at Sur La Table (800-243-0852) and some other cookware stores, or you can order the molds, along with fine-quality candied orange peel, from Emporio Rulli (888-887-8554). Makes 2 loaves.