The Romagna Easter loaf is a leavened recipe that is prepared on Good Friday and then consumed on Easter Day for breakfast with cold cuts and eggs or jams and served for lunch to accompany lamb meat.
The recipe also includes the procedure with the dough using the Thermomix.
- Difficulty: Medium
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 20 Minutes
- Portions: 4/6 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter
Ingredients for the Romagna Easter Loaf:
- 1 cup granulated sugar
- 4 cups Manitoba flour
- 5 oz butter (at room temperature)
- 1 cup raisins
- 1 small glass anise liqueur
- 3 medium eggs (at room temperature)
- 1 lemon (grated zest)
- 2 tsp fine salt
- 1/4 oz dry yeast
- 1/2 cup whole milk
- as needed anise liqueur (for the raisins)
- 1 medium egg
- 1 coffee cup milk
Tools for the Romagna Easter Loaf:
- 1 Stand Mixer
- 1 Baking Tray
- 1 Knife
Steps for preparing and baking the Romagna Easter Loaf:
In a bowl, place the raisins, add some anise liqueur, and let them “revive”.
In the stand mixer with the hook, place the sifted flour, dry yeast and start it, add the medium eggs at room temperature and then add the milk, also at room temperature.
Work the mixture for a few minutes so that it begins to blend, add the sugar, grated lemon zest, the anise liqueur, and 20 grams of salt.
When the ingredients start to combine well, add the raisins (well-drained and dried) and then the soft butter, making sure to add it little by little, and only adding more when it’s fully blended into the mixture.
When you have a well-blended and smooth mixture, turn off the stand mixer, place the dough in a bowl, and let rise for 2 hours.
In the jug, put the milk, dry yeast, and 10 grams of sugar (taken from the total), 99°F, speed 3, 30 sec.
Add all the other ingredients (except butter and raisins) 3 min, KNEAD.
With the Thermomix in KNEAD mode, gradually add the butter. When well blended, turn off the Thermomix, transfer the mixture to a work surface, add the drained and dried raisins, and incorporate them into the mixture.
Place the obtained mixture in a bowl and let rise for 2 hours.
In a bowl, beat the egg with the milk.
When the dough is risen, transfer it to a work surface and shape it into a loaf, place it on a baking tray, and brush it with the egg.
Let it rise until doubled, make a clean cross cut on the bread, and bake at 356°F for 30 minutes.
You can also make two loaves, dividing the mixture into two parts after rising, before brushing with the milk and eggs.
Advice:
Recipe taken from “It’s always noon”, recipe by Fulvio Marino with some small modifications (in the original recipe cane sugar is used instead of granulated sugar and more salt is added 20 grams compared to the 10g used).
