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italian Sweet Bread With Raisins (schiacciata Con Zibibbo) 1 Package Active Dry Yeast
1 Cup Warm Water (105 To 115 Degrees F)
1 Cup Muscat Raisins
1/2 Cup Granulated Sugar
3 Tablespoons Olive Oil
1 Tablespoon Grated Orange Peel
1 Egg, Beaten
3 1/2 To 4 Cups All-purpose Flour
milk
sugar dissolve Yeast In Warm Water In Large Bowl. Stir In Raisins, Sugar, Oil, Orange Peel, Egg And Enough Flour To Make A Soft Dough. Turn Dough Onto Generously Floured Surface; Knead Until Smooth And Elastic, 10 To 15 Minutes. place In Greased Bowl; Turn Greased Side Up. Cover; Let Rise In Warm Place Until Double, About 1 Hour. punch Dough Down. Shape Into Round, Slightly Flat Loaf, About 9 Inches In Diameter. Place On Greased Cookie Sheet. Cover; Let Rise 45 Minutes. preheat Oven To 350 Degrees F. Brush Loaf With Milk; Sprinkle With Sugar. Bake Until Bread Is Golden Brown, 30 To 35 Minutes. Remove From Cookie Sheet; Cool On Wire Rack. |
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