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1
tablespoon or 15 g
100 ml
250 g
1/2
100 ml
150 g
60 g
1 kg
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fresh
compressed/baker's yeast or 11/2
packets active dried yeast
lukewarm
water
unbleached
or all purpose flour/strong or plain flour
teaspoon
salt
extra
virgin olive oil
superfine/caster sugar
all
purpose/plain flour
unpeeled
ripe, black grapes, seeded |
Method :
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Dissolve the yeast in the water and
set aside for about 15 minutes.
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Sift the flour and salt into a large
mixing bowl and make a well in the center.
-
Add the frothy yeast liquid and
gradually combine with the flour.
-
Transfer to a floured work surface and
knead briefly.
-
Shape the dough into a ball, wrap
loosely in a clean cloth, and leave to rise for 1 hour in a warm
place.
-
Knead again, gradually working in
three quarters of the oil, one third of the sugar, and a little more
salt.
-
Shape into a ball, wrap in a cloth,
and leave to rise for another hour.
-
Use the remaining oil to grease a
rectangular 11 x 16in/28 x 40 cm baking pan.
-
Divide the dough in half and press one
half into the pan.
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Gently press just over half the grapes
into the dough and sprinkle with half the remaining sugar.
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Roll the rest of the dough out into a
rectangular shape and use it to cover the grapes.
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Press the remaining grapes into this
top layer and sprinkle with the remaining sugar.
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Leave to stand at warm room
temperature for 1 hour to rise, then bake in a preheated oven at 375oF
(190oC), Gas 5 for 30 minutes.
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Serve warm or cold.
Serves 4
Preparation
: 25 minutes + 3 hours rising
Cooking
: 30 minutes
Recipe grading : fairly easy
Suggested wine : a slightly sweet, sparkling white (Moscadello di
Montalcino)
Note :
This delicious black
grape sweet bread appears in bakeries and cake shops from august as the
new season's grapes mature.
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