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Receta Schiacciata Con Zibibbo (Italian Sweetbread With Raisins)
by CookEatShare Cookbook

Schiacciata Con Zibibbo (Italian Sweetbread With Raisins)
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  Raciónes: 8

Ingredientes

  • 1 pkg. active dry yeast
  • 1 c. hot (105 to 115 degree) water
  • 1 c. muscat raisins
  • 1/2 c. sugar
  • 3 T extra virgin olive oil
  • 1 T grated orange peel
  • 1 egg, beaten
  • 3 1/2 to 4 c. all-purpose flour
  • Lowfat milk
  • Sugar

Direcciones

  1. Dissolve yeast in warm water in large bowl. Stir in raisins, sugar, oil, orange peel, egg and sufficient flour to make a soft dough. Turn dough onto generously lightly floured surface; knead till smooth and elastic, 10 to 15 min. Place in greased bowl; turn greased side up. Cover; let rise in warm place till double, about 1 hour.Punch down dough. Shape into round, slightly flat loaf about 9 inches in diameter. Place on greased cookie sheet. Cover; let rise 45 min.
  2. Heat oven to 350 degrees. Brush loaf with lowfat milk; sprinkle with sugar. Bake till bread is golden, 30 to 35 min. Remove from cookie sheet; cool on wire rack. 1 loaf.