BBD #08: Celebrate with Easter Dove!
Susan from Wild Yeast invites food bloggers to share their own spring holiday bread tradition. I have to admit, that in our familiy we have no special bread for Easter, so I took an issue from the Italian cuisine: Colomba Pasquale. This is a traditional dove-shaped bread that is eaten in Italy for Easter. (Colomba means dove and pasqua means Easter). According to legend, Alboino, the 6th century King of the Longobards, was in conflict with the resistant city of Pavia. When a baker from the rebellious city sent him this sweet bread as a peace offering, the dispute was resolved. I was able to find a source for a dove-shaped tin and here is the
I chose a tested recipe from her. We liked the combination of dried cherries and chocolate chips.
| -========= | REZKONV-Recipe - RezkonvSuite v1.4 |
| Title: | Colomba di Pasqua - Ostertaube |
| Categories: | Easter Dove, Italian, Easter, Bread |
| Yield: | 1 Dove |
Ingredients
| H | STEP 1 (STARTER) | ||
| 60 | grams | Wheat flour 550 (US AP flour) | |
| 40 | ml | Water | |
| 1 | Sachet dried yeast | ||
| H | STEP 2 | ||
| 540 | grams | Wheat flour 550 (US AP flour) | |
| 100 | ml | Milk, luke warm | |
| 2 | Eggs | ||
| 1 | Egg yolk (you need the eggwhite for the glaze) | ||
| 100 | grams | Unsalted butter, room temperature, cut into | |
| -- pieces | |||
| 100 | grams | Sugar | |
| 1 | Lemon, grated peel | ||
| 1 | Orange, grated peel | ||
| 1/2 | teasp. | Salt | |
| H | STEP 3 | ||
| 100 | grams | Unsalted butter, room temperature, cut into | |
| -- pieces | |||
| 100 | grams | Cherries, dried | |
| 150 | grams | Chocolate chips | |
| H | STEP 4 (GLAZE) | ||
| 75 | grams | Sugar | |
| 25 | grams | Almonds, blanched, ground | |
| 1 | Egg white | ||
| Crystal sugar | |||
| Slivered almonds | |||
| Icing sugar | |||
Source
| http://www.petras-brotkasten.de/BrotColomba.html |
| Edited *RK* 03/21/2008 by | |
| Ulrike Westphal |
Directions
:For step 1 (Making starter):
:Stir in yeast into water. 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 3,5 hours. (Initially, the starter 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 into the mixing bowl and add starter in pieces. Mix first at low speed, than at medium speed until you get a smooth, shiny and non sticking dough. Cover and let rise in the frigde over night.
:For step 3:
:The next morning reattach clean dough hook. Add first the butter in step 3 to dough; beat until blended. Than add cherries and at least the cocolate chips. Beat at low speed until smooth. Divide dough into 3 equal pieces. Divide 1 piece in half; shape each half into 25 cm logs. Arrange each log in in a greased and lined doveshaped mold, curving ends to fit into the wing. Roll each remaining dough piece into 28 cm long logs, slightly tapered at ends and fill the body. 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 1 3/4 hours.
:For step 4 (Glaze and baking):
:Preheat oven on rack in to 190 °C. Finely grind sugar and whole almonds in processor. Add egg white; blend 10 seconds. Spoon the almond glaze over. Sprinkle each with sliced almonds and crystal sugar. Sift powdered sugar over. Slide mold on baking sheet Bake breads until brown on top and slender wooden skewer inserted into center comes out clean, about 45 minutes. Cool breads completely on rack.
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