Description
Pane per colazione tirolese buktel (pane con uva): "Bread is the whole world. It is, of course, it is better to bake in the oven, it is very important - what kind of water you use. Flour - a separate conversation. Russian flour - the best in the world.", - quote from the book Valentino Bontempi "Italian kitchen" (La pappa italiana). Authentic Italian cuisine from real Italian." This bread for Breakfast in the North of Italy, in Trentino Alto Adige. It is a mountainous region with gorgeous grape plantations - hence the raisins. Absolutely incredible bread!!! Myakish so ethereal, just fluffy... And the aroma!!! Crazy you crazy!!! We have, it would be called butter pie or cake, but the Italians claim that this BREAD!!!
Ingredients
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Flour
1 kg
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Chicken egg
6 piece
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Yeast
60 g
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Butter
150 g
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Sugar
200 g
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Milk
375 g
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Raisins
150 g
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Rum
1 Tbsp
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Lemon peel
1 piece
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Salt
Cooking
To prepare products to have everything at hand. I cooked a half portion. Butter cut into cubes and leave at room temperature so that it is well softened.
Soak raisins in warm water. When the raisins swell, drain the water and raisins to add 1-2 tbsp rum or brandy (the aroma of bread is significantly enriched, but that if you wish).
In a small bowl, mix the sugar and yeast, add salt, eggs and milk.
In a larger bowl sift the flour,
From top to grate the zest.
Add the raisins, mix well. Then add the softened butter, a little stir it.
Pour milk-egg mixture.
Knead the dough. It will be soft, very soft, and stick.
Dipping hands in flour, roll the dough into a ball (not too impossible, but somehow), put in a bowl, tighten the film and leave at room temperature until the dough will increase in volume 2 times.
Meanwhile, the loaf pan grease and flour them. I took shape with a diameter of 23 cm, but it was not enough, the rest of the test had to be put in cake pan. So I got 2 of bread.
Approaching divide the dough into portions. With oiled hands roll into balls the size of a billiard ball. I have a little idea, what size are the billiard balls and the balls turned out too big.
Fold them into shape. Let the dough rest for a few minutes until you get a uniform cake.
Or so.
Bake in a preheated 160*C oven for 40 minutes. Bread in the oven to rise, but at the end of time has just began to brown, so I increased the temperature to 180*C and turned blowout. Then pie quickly flushed.
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