RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzkar Bread, Sweet Italian: Bolo - pareve
"Joyce Goldstein's Bolo from "Cucina Ebraica" is a sweet, ring-shaped bread from Italy." Serves 12 For sponge: 1 cup all-purpose flour 1-1/2 envelopes (4 tsp.) active dry yeast 1/2 cup warm water (about 105 degrees) For dough: 3 cups all-purpose flour 1 cup sugar 2/3 cup warm water 1/2 tsp. salt grated zest of 1 lemon grated zest of 1 orange 4 eggs 4 Tbs. olive oil 2/3 cup raisins 2 Tbs. anise seed To make the sponge, place the flour in a small bowl. In another small bowl, stir the yeast into the warm water, then add the mixture to the flour. Cover with plastic wrap and let rest in a warm place until frothy and doubled in size, about 30 minutes. To make the dough, in the work bowl of a mixer fitted with the paddle attachment, combine the flour, sugar, warm water, salt, citrus zests, eggs and olive oil. Beat to mix well. Add the sponge and beat on low speed until smooth and elastic, about 5 minutes. Add the raisins and anise seed and mix gently. Turn into an oiled bowl, cover with plastic wrap, and let rise in a warm place until doubled in size, about 3 hours. Line 2 baking sheets with parchment paper. Turn the dough out onto a lightly floured board. Punch down and fold the dough over onto itself a few times. Divide the dough in half. Using your palms, roll half the dough into a log 20 to 24 inches long. Place on a prepared baking sheet and connect the ends of the log to form a circle. Repeat with the other half of the dough and place on the other baking sheet. Cover with a kitchen towel and let rise until doubled in size, about 3 hours. Preheat oven to 375 degrees. Bake until golden, 35 to 40 minutes. Remove from the oven and transfer to a rack to cool completely. To store, cool first, then wrap in a plastic wrap and store at room temperature for up to 5 days. --- East Bay writer Zillah Bahar is author of Kosher Light: Your Traditional Jewish Favorites Cooked Healthy 2 (Viking)
