Good Friday Sweet Bread

Photo: flickr user avlxyz

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

Two days before Easter: Dissolve the yeast along with 1/2 teaspoon sugar in the warm milk.

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.

Oil a large bowl, place the dough in it, cover with a cloth and let sit for 12 hours in a warm place.

One day before Easter: Transfer the risen dough to a floured work surface, knead for 5 minutes, and set aside.

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.

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.

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.

Place the bread on the center of the greased baking sheet, brush with the egg wash, and let sit for 1 hour.

Preheat oven to 375 degrees.

Bake until a tester inserted into the center comes out clean and dry, about 40 minutes. Let cool on a rack.

Cut the cooled bread into thick wedges and serve.

To Make Ahead: Wrapped tightly in plastic, the sweet bread will keep for up to 1 week.

This recipe yields 1 loaf.

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."

Yield: 1 loaf