Italian Marsala Bread
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 21 ingredients
- 1 c Milk
- 2 1/2 ts Yeast
- Cookie
- 1 1/3 c Cornmeal
- 3/4 c Milk
- 1 c Cornmeal
- 1/4 c Honey
- 3/4 c Golden raisins
- 1 LB. LOAF
- 1/2 c Dry Marsala
- 2 2/3 c Bread flour
- 2 c Bread flour
- 1 c Golden raisins
- 4 tb Butter
- 5 tb Butter
- 1 1/2 LB. LOAF
- 3 tb Honey
- 3/4 ts Salt
- 1 1/2 ts Yeast
- 2/3 c Dry Marsala
- 1 ts Salt
Contains
GlutenMilkSulphites
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
Method
Chef Wood
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- 1993, ISBN #0-425-13733-3. Formatted into MM by Ursula R. Taylor. The recipe for this sweet bread was adapted from my favorite cookie recipe. I adore the combination of the chewy, Marsala-flattened raisins against the sandy texture of cornmeal. To quote one of my more eloquent tasters, this loaf is "eminently manductable". It also is a much-appreciated dish. (This note was just above the bread recipe in the book.) Soak the raisins in the Marsala for at least thirty minutes. When the raisins have absorbed a good deal of the liquid, add whtever Marsala is left to the bread pan. Reserve the raisins for later. Place the rest of the ingredients into the pan, and bake according to manufacturer's instructions. Add the raisins during the raisin-bread cycle, or five minutes before the final kneading is finished.
Plating
Cookware for this recipe
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Cake tin