ScarlettPane Con L’uva (Raisin Bread)
August 14th 2008 09:28
Pane Con L’uva (Raisin Bread)
About Pane Con L’uva
This is a very old recipe, common to many parts of Italy. The raisins and sugar make it slightly sweet. Try serving it with Mascarpone or other mild, creamy cheese. It makes a wonderful afternoon tea or snack.
INGREDIENTS
Makes about 1¾ lb of bread
1 oz fresh yeast / 2 (¼ oz) packages active dry yeast
2 tablespoons sugar
⅔ cup warm water
3 cups unbleached white flour
3 tablespoons butter, at room temperature, chopped
1⅓ cups raisins
1 teaspoon salt
1. To prepare the yeast, put the fresh or active dry yeast in a small bowl. If using fresh yeast, crumble it with your fingertips.
2. Add the sugar and half the warm water and stir with a fork until the yeast has dissolved.
3. Set the mixture aside for about 10 minutes. It will look creamy when ready. Stir again before proceeding to make the dough.
4. Put the flour in a bowl, add the remaining sugar, the salt, yeast mixture, and the remaining water and mix well.
5. To prepare the dough, place the flour in a mixing bowl and sprinkle with the salt. Make a hollow in the center and pour in the yeast mixture, the remaining water, and any other ingredients listed in the recipe. Use a wooden spoon to stir the mixture. Stir well until the flour has almost all been absorbed.
6. The dough will be a rough and shaggy ball in the bottom of the bowl. Sprinkle a work surface, preferably made of wood, with a little flour. Note that the flour used to prepare the work surface is not included in the quantities given in the recipes. You will need about half a cup extra for this. Use a spatula (or your hands) to transfer the dough to the work surface. Curl your fingers around the dough and press it together to form a compact ball.
7. Press down on the dough with your knuckles to spread it a little. Take the far end of the dough, fold it a short distance toward you, then push it away again with the heel of your palm. Flexing your wrist, fold it toward you again, give it a quarter turn, then push it away. Repeat these motions, gently and with the lightest possible touch, for about 8-10 minutes. When the dough is firm and no longer sticks to your hands or the work surface, lift it up and bang it down hard against the work surface a couple of times. This will develop the gluten. When ready, the dough should be smooth and elastic. It should show definite air bubbles beneath the surface and should spring back if you flatten it with your palm.
8. When the dough is kneaded, place it in a large clean bowl and cover with a cloth. The dough should double in volume during rising. To test whether it has risen sufficiently, poke your finger gently into the dough; if the impression remains, then the dough is ready.
9. Preheat the oven to 400ºF.
10. Soak the raisins in 2 cups of warm water. After 15-20 minutes drain, dry, and lightly sprinkle with flour.
11. When the rising time has elapsed (about 1 hour), transfer the dough to a lightly floured work surface and knead well.
12. Incorporate the raisins and butter into the dough as you knead.
13. Divide the dough into 7-8 equal portions, sprinkle with flour, and shape into long rolls.
14. Place on an oiled baking sheet, keeping them well spaced (their volume will double as they rise).
15. Cover with a cloth and leave to rise for 30 minutes.
16. Bake for 20 minutes.
**From “The Encyclopedia of Italian Cooking” and “Wikipedia, the free encyclopedia”**
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