Tuscan Bread with Grapes
by Editorial Staff
This sweet Tuscan bread is made from unleavened yeast dough, with grapes, in two layers.
Ingredients
- Fresh pressed yeast – 30 g
- Warm water – 150 g
- Flour – 450 g
- Sugar – 50 g (for dough) + 150 g
- Salt – 0.25 teaspoon
- Dark grapes (preferably seedless) – 500 g
Directions
- Grease a large baking sheet with butter and cover with parchment paper.
- In a small bowl, combine crumbled yeast and warm water, and set aside for 10 minutes to dissolve in the water.
- In another large bowl, combine flour, sugar (50 g), and salt. Collect flour with a slide, make a depression in the center, add yeast water, mix well. Place the dough on a floured surface, knead until smooth, about 10 minutes. Shape the dough into a ball, place in a lightly oiled bowl, cover with a clean towel, and place in a warm place for about 1 hour (during this time, the dough should approximately double in size).
- Slightly knead the dough that has come up, divide into two parts, roll out into two layers 2.5 cm thick. Put one layer on a prepared baking sheet, sprinkle with half the grapes, half the sugar on top, and cover with the second layer of dough, pinch the edges. Sprinkle the top layer with the remaining grapes, crush it lightly and sprinkle with the remaining sugar.
- Cover the workpiece and place it in a warm place for 1 hour. Then place the matched bread in a preheated oven, bake for 40-50 minutes, until golden brown. Remove the finished bread from the oven, let cool on the wire rack.
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