This is the Italian answer to fruitcake. A lovely textured, citrus infused fruitcake or bread that will satiate an appetite for something sweet and delicate to accompany tea or coffee. For this recipe you will need 3 (3 1/4x7 inch baking-safe paper bags. Be sure to use paper bags that are intended for baking. The lunch bags sold in most grocery stores are unsafe to use!
To make sponge, warm a small bowl by rinsing it with hot water. Pour in warm water and sprinkle 1 package yeast on it. Let stand until yeast has dissolved. Stir in 1/2 cup flour, cover with plastic wrap, and let stand 30 minutes, or until doubled. Sprinkle remaining yeast over warm milk. Let stand until dissolved. Beat together sugar, eggs, egg yolks, and vanilla. Stir in milk-yeast mixture. Add sponge and stir until well incorporated.
Combine butter and remaining 3 1/2 cups flour until crumbly. Slowly pour in egg mixture and beat on high speed 3 to 4 minutes, until dough is elastic looking and long strands form. Beat in fruit and zests. Turn dough into oiled bowl, cover with plastic wrap, and leave in a warm place to rise until doubled, about 2 to 3 hours.
Fold down bags to form a 3-inch cuff. Brush inside and out with melted butter. Turn out dough onto a lightly floured work surface and knead a few times to deflate. Divide dough into 3 pieces. Roll each piece into a ball and drop into prepared bags. Place bags on a baking sheet about 4-inches apart and cover loosely with plastic wrap. Let rise in a warm place until doubled again, about 2 hours.
Heat oven to 400 degrees F (200 degrees C). Cut an X in top of each loaf with oiled scissors. Combine egg yolk with cream. Brush tops of loaves lightly with egg wash.
Place baking sheet in bottom 1/3 of oven. After 10 minutes, lower heat to 375 degrees F(190 degrees C). Bake for 30 more minutes; if tops get too brown, cover with foil. Loaves are done when a wooden skewer inserted into centers comes out clean. Cool on wire rack.
Per Serving: 153 calories; protein 2.7g; carbohydrates 22.9g; fat 5.8g; cholesterol 50.4mg; sodium 15.7mg.
Eat healthy breakfast to start the day has become a fabulous habit. It’s a best way to start my 24 hours off healthfully. The sweet hit from the pickle tree wakes me up and gives me energy to make on the morning. Sugar is often vilified as the evil of all disease, but fruit is also loaded with fibre, which is great for your digestive system and make keep you feeling full all day , and not want likely grab a snack out of the street food before break .
Make fruit a at 7.00 clock habit is simple . Easy as put the fruit in your fridge next to the milk or on the table next to your cereal pan , or move your coffee maker or tea kettle — about anywhere where you’ll find it. Before you eat the rest of your food , eat your fruit. If you’re not normally a breakfast person.
Giving your stomach energy a bit of sweetness in the morning is important to kick-start your metabolism for the 24 hours and insert important element to your brain, which, incidentally, requires a continuous supply of sweetness in the form of process glucose, amounting to around 120g daily. There is also substantial evidence to backup the idea that a diet high in fibre can lowering your risk of a number of cancers. And of course, you benefit from all the other vitamins and antioxidants in fruit, which keep you strong and healthy.