Italian Burgundy Wine Sweet Bread Recipes

ITALIAN EASTER BREAD

Steps:

• In small bowl, add water, yeast, 2 teaspoons sugar. Stir and set aside for several minutes, or until foamy.
• In large mixing bowl, or bowl of stand mixer, add the butter and the milk; whisk briefly. Add the rest of the ingredients, except the flour. Whisk for about 30 seconds.
• Stir in flour, one cup at a time to form a wet, sticky dough.
• If kneading by hand, turn out onto lightly floured surface. Knead for about 5-7 minutes, adding more flour as needed to keep the dough from sticking. Continue until dough is smooth.
• If using a stand mixer, add hook attachment and knead for several minutes, adding extra flour, a little at a time, if needed to keep dough from sticking to the sides of the mixing bowl.
• When dough is ready, turn out onto lighty floured surface, form into a ball, rub lightly with a little oil; place in greased bowl, cover surface with plastic wrap, and place towel over top of bowl.
• Let rise in warm spot for about 2 hours until dough has doubled in size.
• Once double in size, punch dough down, turn onto a lightly floured surface and divide in 3 or 4 pieces, and form into balls. If baking right away, cut each piece into three strips and roll each strip to about 20 inches. Pinch the three strands at the top and form a loose braid.
• Note: If not using right away, refrigerate in separate plastic ziplocks for up to a few days. Freezing is also an option, just remove a couple hours before using.
• Place on greased baking sheet and form a circle with the braid by pinching the circle closed. Tuck the raw, colored eggs in the little pockets (like photo above); cover loosely with plastic wrap and then a towel. Let rise about another hour.
• Heat oven to 350 degrees F. Before baking, brush surface with egg white and dust with sprinkles if you prefer. Bake for 25 minutes or until golden brown. Remove and cool on wire racks.
• Enjoy!

ITALIAN BURGUNDY WINE SWEET BREAD

Steps:

• Place raisins in cold water and bring to boil, then drain.
• Measure raisins after draining.
• Cream butter, sugar and shortening.
• Beat in eggs one at a time.
• Add sifted dry ingredients alternately with wine.
• (Batter will turn a grayish color- no problem, it looks normal when baked).
• Stir in raisins and nuts.
• Bake in 3 greased and floured 9x5x3 loaf pans at 350 degrees for 50 minutes.
• Cool in pans 10 minutes before turning out to cool on wire racks.
• Just before serving, sift powdered sugar over top of bread.
• Note: I like to bake these in mini foil pans (cooking time will need to be adjusted) and use them as a part of my cookie tray to give to friends at Christmas.

SCHIACCIATA ALL'UVA (ITALIAN SWEET BREAD WITH GRAPES)

Steps:

• Heat a convection oven to 350 degrees F or a conventional oven to 375 degrees F.Spray a 9-by-13-inch baking pan with olive oil spray.
• Combine the sugar, flour, cornmeal, baking powder and orange zest in a stand mixer fitted with the paddle attachment on low speed.
• Add the cream and milk to the egg yolks and whisk together. Pour into the dry ingredients. Add the butter, Marsala and vanilla extract, and mix on low speed until combined, scraping the sides and bottom as needed. Add the grapes and mix briefly to disperse.
• Pour the batter into the prepared pan and bake until well browned on the bottom, about 20 minutes. Serve warm or at room temperature.

BURGUNDY BREAD

Steps:

• Preheat broiler.
• In a small saucepan over medium-high, heat the olive oil, than saute the garlic.
• Stir in the wine and hot sauce, then remove from the heat and whip vigorously until the mixture does not separate.
• Using a basting or pastry brush, generously coat the cut sides of the bread with the wine mixture.
• Place on a flat baking sheet and sprinkle with grated Parmesan cheese.
• Broil, about 6-inches from the element, about 5 minutes, until golden brown.
• Slice and serve immediately.