Golden Bread Of Verona
|Active dry yeast||1 Tablespoon|
|Warm water||1⁄4 Cup (4 tbs) (105-115Â°F)|
|Flour||2 1⁄2 Cup (40 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Unsalted butter||2 Tablespoon, melted|
|Grated lemon/Orange peel||1 Teaspoon|
|Vanilla extract||1⁄2 Teaspoon|
|Unsalted butter stick||1 , cut in slices|
|Sugar||1 Cup (16 tbs)|
|Confectioners sugar||1 Tablespoon|
1 Dissolve yeast in warm water. Set aside for 5 minutes. Combine 1 1/2 cups flour, sugar, melted butter, salt, egg, egg yolks, lemon or orange peel, vanilla, and yeast mixture in mixing bowl. Mix thoroughly.
2 Add enough remaining flour to make a soft dough. Knead on a lightly floured surface until smooth€”about 10 minutes.
3 Place in greased bowl, turning to coat top. Cover; let rise until double€”about 1 hour.
4 Roll into a 9 x 18-inch rectangle. Place half cold butter on center third. Fold left third over top of center third. Place other half cold butter on top. Fold right third over top.
5 Roll into a rectangle; fold in thirds as before. Chill for 1 hour. Repeat 2 more times.
6 Grease 2-inch-deep, 8-inch round pan. Shape to fit pan. Butter top of loaf and sprinkle lightly with sugar. Cover; let rise in warm place until double€”about 45 minutes.
7 Bake in a preheated 400°F oven 15 minutes; then lower heat to 350°F and bake 35€”45 minutes or until cake tester comes out clean. Cool on wire rack. Sprinkle with vanilla confectioners' sugar.
Serving size: Complete recipe
Calories 3521 Calories from Fat 1203
% Daily Value*
Total Fat 137 g210.3%
Saturated Fat 79.9 g399.4%
Trans Fat 0 g
Cholesterol 1074.2 mg358.1%
Sodium 1093.4 mg45.6%
Total Carbohydrates 529 g176.2%
Dietary Fiber 11.8 g47.3%
Sugars 282.8 g
Protein 53 g105.5%
Vitamin A 89.4% Vitamin C 6.5%
Calcium 18.4% Iron 106.9%
*Based on a 2000 Calorie diet