Columbus Day Italian Sweet Loaf
breads
2 pkg dry yeast
1/2 cup brown sugar
1/2 cup warm water
1/2 cup melted butter
2 whole eggs plus 3 egg yolks
1 teaspoon salt
4 1/2 cup unbleached white flour
1 egg yolk combined with: 2 tsp flour
2 teaspoon sugar
2 teaspoon water
Dissolve the yeast and brown sugar in warm water in a large mixing bowl. Set aside for about 10 minutes or until the yeast has become foamy. Stir in the butter, eggs, additional yolks and salt. Blend well. Add the flour, 1 cup at a time, mixing well. Turn the dough out onto a floured board and knead with additional four for about 5 minutes or until the dough is elastic and not sticky. Divided the dough in half. Flatten and shape each half into a round loaf. Place on a greased baking sheet, cover loosely with aluminum foil, and let rise in a warm,draft - Free place until the loaves are doubled in bulk, about 1-2 hours. Brush the egg mixture on the top of the loaves and slash twice with a sharp knife. Sprinkle with additional sugar and bake in a preheated 325 F oven for 35-40 minutes. Cool on a wire rack before slicing. Makes 2 loaves. Origin: Hearth and Home Companion Shared by: Sharon Stevens
Yield: 2 servings
