If you are like me and LOVE fruit breads, you will love love love love and LOVE this bread!!
Plus it’s not an all day or week bread and it’s not time-consuming……..
And there are so many variations you could do with this recipe which i WILL rattle on about at the end of the post.
I must say, thinking about what we could do with this lovely base recipe is divine..
Of course we would need to rename the bread though…
So are you ready to get y-y-yeasty?
Hmmm, I think with this recipe and the raisins involved we may need to be BEASTY!!
However, I digress, so without further ado……
Pane Tramvai or Milanese Raisin bread
And what are we aiming for?
- 3 cups of Raisins
- 4 tsp dried yeast
- 1 tsp molasses
- 1 tbsp sugar
- 2 tbsp butter softened
- 4 cups of Strong Bread Flour
- pinch salt.
See not many ingredients!!
- Soak your raisins in warm water (cover the raisins) for 90 minutes at RT.
- Drain Raisins (saving the water) and squeeze out the raisins, also saving the excess water.
- Warm 1 cup of raisin water and add in yeast, sugar and molasses, mix well and cover and place in warm area until creamy/frothy (20 minutes)
- Place remaining 1 &1/4 cups of Raisin water in the fridge.
- Place all dry ingredients in a bowl (flour and salt) and mix through butter.
- Add the raisin yeasty water mix to the dry to start forming the dough.
- Remove extra raisin water from fridge and add in enough to make a smooth but slightly sticky dough.
- Knead on slightly floured area for 5- 6 minutes.
- Place in lightly oiled bowl and let rise until doubles in size , usually 2 hours
- Remove dough from warm area and place dough on slightly floured area.
- Dough should be quite sticky.
- Toss raisins in flour, very lightly cover in flour.
- Roll out dough slightly to about 25cm by 15 cm and lightly press 1/3 of raisins in the dough.
- Fold over the dough like an envelope and flatten again with your palms and add in 2nd lot of raisins.
- With the last addition of the raisins, roll up the dough and let it rest in its oiled bowl for about 20 minutes.
- Roll the dough into 1 large or two smaller oval-shaped long loaves (as above).
- Place dough on baking tray lined with baking paper.
- Cover with a lightly oiled piece of glad wrap and then a tea towel.
- Place in RT room and leave to rise for 1 hour.
- Preheat oven to 250 Celsius , 40 minutes before bread is ready to go in.
- You can place a baking stone in the oven and place the bread on this , if you have one.
- When bread is ready to bake, place bread on tray in oven (or on stone).
- Bake at high heat for 5-10 minutes and then reduce heat to 210 celsius and bake for a further 35-40 minutes.
- Remove when deep golden brown.
- Cool on a rack.
This bread is so lovely and it really doesn’t take a lot of effort.
Now as I was rattling on above, you could use this bread as a base to make many wonderful fruit breads.
You could do a variety of fruits in the bread with spices.
You could do 2/3rds fruit and 1/3 nuts.
You could do fruit, nut and chocolate.
You could add in spices or vanilla or grated citrus zest.
You are only limited by your imagination and trial and error.
While you ponder what you want to do next time, cut a slice or two………….
Enjoy, enjoy, enjoy
Recipe adapted from Carol Field’s ” The Italian Baker, 2nd Ed, 2011.