Good Friday Sweet Bread
By: Anonymous
Published: Saturday, December 12, 2009 - 12:44am

Ingredients




2 tablespoons fresh yeast
1 cup sugar plus
1/2 teaspoon sugar
1 cup warm milk
4 cups bread flour
Vegetable oil for oiling
4 eggs room temperature
1 teaspoon rose water or Vin Santo
2 cups unsalted butter room temperature
Unsalted butter for greasing
1/2 cup golden raisins soaked 2 hours in
1 cup Vin Santo and squeezed dry
2 tablespoons anise seeds
1 teaspoon grated lemon zest
1 egg yolk beaten for wash

Preparation

1 Two days before Easter: Dissolve the yeast along with 1/2 teaspoon sugar in the warm milk. 2 Heap 2 cups flour onto a flat work surface and make a well in the center. Pour the yeast-milk mixture into the center and, working with both hands, incorporate the flour a little at a time until a smooth elastic dough has formed. Knead for 5 minutes to activate the yeast and the gluten. 3 Oil a large bowl, place the dough in it, cover with a cloth and let sit for 12 hours in a warm place. 4 One day before Easter: Transfer the risen dough to a floured work surface, knead for 5 minutes, and set aside. 5 Heap the remaining 2 cups flour onto a flat work surface, make a well in the center and add the eggs, the remaining 1 cup sugar, rose water, and butter. Using a fork, blend all the ingredients incorporating a little of the flour wall at a time until a ball of dough has formed. 6 Top with the risen dough and knead the two into one smooth elastic ball. Place the dough in a large bowl, cover, and let sit until it has doubled its size, approximately 2 hours. Grease a 12- by 15-inch baking sheet. 7 Transfer the dough to a floured work surface and add the raisins, anise seeds, and the grated lemon zest. Knead for 10 minutes, then form a ball and using the blade of a knife, draw a cross in the center. 8 Place the bread on the center of the greased baking sheet, brush with the egg wash, and let sit for 1 hour. 9 Preheat oven to 375 degrees. 10 Bake until a tester inserted into the center comes out clean and dry, about 40 minutes. Let cool on a rack. 11 Cut the cooled bread into thick wedges and serve. 12 To Make Ahead: Wrapped tightly in plastic, the sweet bread will keep for up to 1 week. 13 This recipe yields 1 loaf. 14 Comments: The recipe's long preparation is justified by at least one person: Adua Manfredi of Torre del Lago, who says: "Yes, it takes two days, but then again, pasimata is a religious bread, so a little sacrifice is called for." 15 Yield: 1 loaf