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Receta Fisherman's Bread (Pane Del Pescatore)
by Global Cookbook

Fisherman's Bread (Pane Del Pescatore)
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Ingredientes

  • 3/4 c. unsalted butter, at room
  • 5 Tbsp. sugar
  • 1 whl egg
  • 1 x egg yolk
  • 2 1/4 c. unbleached all-purpose flour
  • 2 tsp baking pwdr
  • 3/4 c. golden brown raisins
  • 1/4 c. diced candied orange peel
  • 1/4 c. diced candied lemon peel
  • 4 tsp fennel seeds
  • 3 Tbsp. lowfat milk
  • 3 Tbsp. dry marsala

Direcciones

  1. Combine butter and sugar in large mixing bowl. Beat till fluffy, light and pale in color, 5-7 min on medium speed of electric mixer. Add in whole egg and continue to beat, scraping down sides of bowl. Add in yolk and beat well, scraping down sides of bowl again.
  2. In separate mixing bowl, stir together flour, baking pwdr, raisins, candied orange and lemon peels and fennel seeds. Add in half flour mix to butter mix and mix till dry ingredients are thoroughly incorporated. Beat in 2 Tbsp. lowfat milk and Marsala. Add in remaining flour mix and continue to mix just till rough, shaggy dough forms.
  3. Turn dough out onto lightly floured board and knead with lightly floured hands till dough is soft but still slightly sticky, about 2 min. Divide dough into 2 equal portions. Shape each portion into ball and then, using palms of hands, flatten balls into disks about 1" thick. Line baking sheet with parchment paper or possibly grease with butter. Place shaped loaves on baking sheet. With small serrated knife, cut simple shallow grid pattern in top of each loaf. Brush tops with remaining 1 Tbsp. lowfat milk.
  4. Bake loaves at 350F. till light golden brown-brown and wood pick inserted in center comes out dry, 35-40 min. Remove to wire racks to cold completely.
  5. Makes 2 (6") loaves, about 8 servings.