0
(0)
CATEGORY CUISINE TAG YIELD
Eggs Italian Bread 1 Servings

INGREDIENTS

2 c Unbleached all-purpose Flour
1/2 c Sugar
1/4 t Salt
7/8 c Unsalted butter, 1 3/4
Sticks at Room
temperature
1 Whole egg
1 Egg yolk
3/4 t Vanilla extract
1/2 t Lemon extract
Additional flour for work
Surface and Hands

INSTRUCTIONS

In a large mixing bowl, combine the flour, sugar, salt, and butter.
Using a hand-held mixer set on low speed, beat until the mixture is
crumbly and forms pea-sized balls.  In a separate bowl combine the
whole egg, egg yolk, and vanilla and  lemon extracts and lightly beat
together with a fork. Add the egg  lightly beat together with a fork.
Add the egg mixture to the flour  mixture and beat on low speed until a
rough, shaggy mass forms.  Turn the dough out onto a lightly floured
work surface. Dust your  hands with flour and knead the dough until it
is smooth and all the  ingredients are thoroughly incorporated, about 1
minute. Wrap and  chill for at least 1 hour before using, or store for
up to 4 days.  If chilled for longer than 1 hour, the dough will be
quite hard. Let  it warm slightly before beginning to work with it. You
can press on  it a few times with a rolling pin to make it more
malleable. Do not  handle it too much or it will bake up tough. (Makes
about 1 1/4  pounds dough)  This butter-rich pastry, which crumbles
deliciously in the mouth, is  the base for a myriad of Italian sweets,
from the raisin-laden  Garibaldi cookie to a variety of fruit-filled
tarts. The recipe  yields enough dough to make two ten-inch tarts. When
you roll it out,  note the thickness specified in the recipe. It is
important that a  tart shell not be too thick, so you may find yourself
rolling a  larger round than necessary to line the pan. The pastry
scraps can be  used for making a few small sugar-dusted cookies. Do not
reroll the  scraps more than once, however, because the dough will
toughen. This  dough also can be frozen, well wrapped, for up to two
weeks. Thaw  overnight in the refrigerator before using.  From the
bakers at Il Fornaio, recipes for those who love to bake: For
information regarding Il Fornaio, please contact us at
info@ilfornaio.com  Copyright 1995 - 1996, Il Fornaio America
Corporation.  Date: Wed, 26 Jun 1996 08:10:35 -0500  From: Pat Asher
<asher@mcs.com>  MC-Recipe Digest #130  From the MasterCook recipe
list.  Downloaded from Glen's MM Recipe  Archive,
http://www.erols.com/hosey.

A Message from our Provider:

“No one understands like Jesus”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2855
Calories From Fat: 1520
Total Fat: 172.7g
Cholesterol: 793.2mg
Sodium: 688.5mg
Potassium: 409mg
Carbohydrates: 292.2g
Fiber: 6.8g
Sugar: 101.3g
Protein: 36.4g


How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?