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At a Glance
Prep Time : 3hr 30min
Cook Time : 55min
Course : Bread
Type of Prep : Assemble, Bake
Cuisine : Italian
Occasion : Easter
 
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Pane di Pasqua - - Easter Bread

From Kyle Phillips,
Your Guide to Italian Food.
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Pane di Pasqua, or Easter Bread: There are many variations on the theme of Easter Bread. This one is, according to Luisa, who posted it to a recipe collection on Galactica.it, either Neapolitan of from the Neapolitan hinterland. The quantities are somewhat more aproximate than one finds in professionally written recipes; I'd figure a quarter pound in all of pancetta and ham (100 g in all), about a quarter pound (100 g) of olives, and a quarter cup of capers.

INGREDIENTS:

  • 1 small bell pepper, diced
  • A medium onion, diced
  • Pancetta and ham, shredded
  • A hard-boiled egg, peeled, flattened, and cut up into bits
  • Olives, pitted
  • Capers, rinsed and patted dry
  • Hot peppers (either dried or pickled)
  • Fresh oregano and parsley, minced
  • 4 1/5 cups (500 g) flour
  • A packet of dry yeast, or a cube of fresh live yeast, dissolved in a little warm water
  • Olive oil
  • Salt
  • Sugar

PREPARATION:

Sauté the pepper, onion, prosciutto, and ham in a little oil until the onion is translucent. Prepare the egg, rinse the capers and the hot pepper (if necessary), shred the hot pepper, discarding seeds and ribs, and pit and chop the olives. Put the flour in a large bowl. Mix in the sugar and the salt, then add the yeast and the remaining ingredients, including the herbs, and sufficient water to obtain a dough of the proper consistency (roughly as firm as your ear lobe). Knead it until it is smooth and elastic, adding a little more flour if need be, then cover it and let it rise for an hour or so.

Divide the dough into small loaves, and bake them in a 440-500 degree (220-250 C) oven for 15-20 minutes, or until they have browned and sound hollow when thumped.
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