She was one of the wisest women I know — kind, generous and a very evolved human being. For my grandmother, since she never went back to Italy, the food she made told a story — of her family, her origins and how she viewed life.
How lovely is that story?? Thanks so much Suzanne, for sharing your story! Food is love, indeed! In a stand-up mixer, add the salt, flour and butter and mix until it resembles a coarse meal; add the sponge mixture and knead until it forms a smooth dough.
Place in a buttered bowl, cover and allow to rise until doubled in size again, I left mine for a few hours. Divide into 12 balls. Roll each ball into a inch long rope. Take three ropes and braid them together and form a circle by pinching the ends together; repeat with remaining dough.
You can also make a figure eight shape leaving room for two eggs. Place the dough onto a sheet pan lined with parchment paper leaving enough room between each bread; place colored uncooked egg in the middle of the dough, cover and allow to rise for another 30 minutes. Preheat the oven to degrees Brush the loaves with a bit of milk and top with sprinkles. Bake for minutes or until golden brown.
When done put on a cooling rack and allow to completely cool before eating. Easter and Good Friday inspire a particularly rich array of festive breads to honor the occasion. Colomba di Pasqua originated somewhere in the Lombardy region of Italy. The loaves are shaped like a dove to symbolize peace.
In Russia, many families eat kulich on Easter. Croatians celebrate Easter with a cake-like sweet bread called pinca or sirnica that is enriched with butter and eggs. The clever 12th, however, set to work devising a sweet bread in the shape of a dove, a symbol of peace. When she was called to the king's bed, she presented the bread, and the king was so charmed that he set her free, spared Pavia from destruction and made it his capital.
Whatever its origins, colomba pasquale has been around for a long time. Its dough is much like the Christmas panettone, so much so, in fact, that at least one cookbook saves space by instructing the baker to just make a panettone and shape it like a dove.
My recipe, based on more traditional ones, makes a dough that isn't quite as temperamental as a panettone and tastes similar but different. The dove shapes vary, from very stylized or rustic , just two crossed strips of dough, to more detailed, which I prefer.
The topping is often left off, with the bread simply brushed with an egg wash. To be safe, I make two, one decorated and one plain. Roll each one until you have a rope measuring about 16". Loosely 'plait 'braid' the three pieces together. Twist them together loosely. Place it on a greased baking tray. At intervals, gently make a space in between the dough 'ropes' and place an egg in it.
It should again double in size. Looking for other popular authentic Italian Easter recipes? Try this so, so delicious easy Tiramisu recipe with a difference - it's savoury! We love Italian bread, and this tastiest ever Focaccia bread recipe is one of the most delicious and simple recipes we know. Family, chocolate and picnics - catch up with other Italian Easter Monday traditions here.
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