|2 ounce||Fresh walnuts; chopped; chopped|
|A pinch of salt|
|; wine; wine|
|Fennel seeds to decorate|
|7 ounce||Raisins; soaked in sweet; soaked in sweet|
|5 fl||Milk or soya milk|
|1 3/8 lb||Black grapes; pitted; pitted|
|2 tablespoon||Fresh yeast|
|11 ounce||Strong flour|
|1||1. Dissolve yeast in lukewarm milk. 2. Mound the flour in a large bowl and make a large well in the centre. Add the sugar and salt, mix well. 3. Stir in the yeast and milk mixture. Knead for 5 minutes then cover with a cloth and leave in a warm place to rise until double in size. 4. Pound down the mixture and shape into two rounds, each 8 inches across. Place one on a floured baking sheet, cover with half the grapes, drained raisins and walnuts. Cover with the second round of dough and top with the rest of the grapes, raisins and walnuts. Leave covered to rise again until double in size. 5. Sprinkle with the rest of the sugar and bake in a preheated oven 350F/180?C/gas mark 4 for 45 minutes. 6. Decorate with the fennel seeds and serve warm. Converted by MC_Buster. NOTES : I just had to include this authentic Italian recipe as its so luscious and quite spectacular. Converted by MM_Buster v2.0l.|
Members may upload new images for this recipe by logging in.
Members add reviews for this recipe by logging in.