Pagnotta Sweet Raisin Bread Recipes
PAGNOTTA (SWEET RAISIN BREAD)
A spiced Italian raisin bread found on the Colavita website. Bread recipes from around the world are so fascinating :)
Provided by Pinay0618
Categories Yeast Breads
Time 3h30m
Yield 4 loaves
Number Of Ingredients 12
Steps:
- In a large bowl, dissolve yeast and sugar in lukewarm water. When yeast has foamed, add the eggs and sugar that have been beaten together. Add anise, grated rinds, and salt. In a large pot, mix flour and raisins. Add yeast mixture to flour, mixing and blending to form a dough. Rub olive oil over dough and set covered out of draft to rise. In about 2 hours, punch dough down and let rise again. (Oil your hands before handling dough so it doesn't stick). On second rise, divide dough into four pieces. Shape into loaved and place into 4 oiled bread loaf pans. Let rise to double in bulk. Bake at 350 degrees 10 minutes. Loosely cover pans with foil, reduce heat to 300 degrees and bake 20 minutes longer.
Nutrition Facts : Calories 1503.8, Fat 23.7, SaturatedFat 4.6, Cholesterol 317.2, Sodium 159.1, Carbohydrate 289.3, Fiber 9.4, Sugar 109.3, Protein 36.4
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- In a large bowl mix flour, yeast and salt. Add malt or honey and start adding water ¼ cup at a time. NOTE: You might not use all the water.
- Once you see the dough starts to come together place it on a floured surface and knead using your hands for about 10 minutes, until it doesn’t stick to the hands anymore. It should be smooth and elastic and have a silky look.NOTE: The whole process can be done using a standing mixer with a dough hook.
- Rub a large bowl with extra virgin olive oil. Place the dough in the bowl and cover with a kitchen towel. Let rise at room temperature for 50 minutes or until it has doubled in size.
- Turn the bowl upside down over a floured surface and let the dough slide out.NOTE: At this point you can decide to make one large loaf or two smaller ones. In case of the latter divide the dough in two equal parts and proceed with the next steps.
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