Bread With Raisins and Orange
This bread can be used to accompany a light salad lunch, or a hearty meat stew. It can also be toasted for breakfast and eaten with butter and jam or some type of mild yellow cheese.
- 1 kg hard flour
- 350 gr raisins
- 3 tbs orange rind, grated
- 3 tsp dry yeast
- 150 gr sugar
- 1 tsp salt
- 3/4 of water glass tepid milk
- 3 tbs olive oil
Preheat oven at 175º C.
Dissolve the yeast in a bowl with the milk and a teaspoon of sugar. Stir well and cover the bowl.
Soak the raisins in water, or alcohol (i.e. brandy), and when soft, dry well.
Put the flour, the sugar, salt and grated orange rinds in a kneading or mixer bowl, and add the foamy yeast from the first bowl. Start kneading.
Use as much tepid water as needed to produce a soft and elastic dough, and then toss in the raisins.
Knead again to mix the ingredients well, and finally, add the olive oil and knead again to absorb.
Cover the dough and let it rest in a warm place without drafts for half an hour to one hour.
Pick enough dough to knead little loaves which you place in oblong cake tins or large baking pan, both lined with greaseproof paper.
Cover the tins/pans with two napkins and let rise to double it volume.
Brush the tops with milk or egg albumin whisked in tepid water.
Stab the loaves at places and bake in your preheated oven for approximately 1 hour or until you see the crust has turned golden brown.