Berlin Cuisine | Italian raisin bread with sourdough [Pane con l’uva]

This raisin bread takes 24 hours to be eaten fragrant and warm with a lot of butter. That’s not much, considering that you have the taste of a holiday breakfast in Italy on your tongue. The Pane con l’uva is prepared with sourdough and generously filled with raisins, which is why it is not only particularly tasty, but also remains juicy for a long time.


Ingredients

Pre-dough:
250 g wheat flour 550
130 ml water
1 tbsp sourdough starter

Main dough:
250 g wheat flour 550
150 ml water
30 g butter
1 tbsp sugar
1 tsp salt

In addition:
350 g raisins

Preparation

Knead the ingredients for the pre-dough together, cover (e.g. with cling film or a reusable equivalent) and leave at room temperature for twelve hours. After the time has elapsed, the dough should have significantly increased its volume. If that is not the case, you can just give it a little longer.

Then place the dough together with the other ingredients in a bowl and knead carefully until a smooth, supple dough has been created. Cover again and let it go for an hour. During this time, soak the raisins in warm water. After an hour, drain the water and express the raisins.

Cut the dough into two parts and roll out 5 mm thinly on a lightly floured surface. Spread the raisins over the two dough surfaces and then roll them tightly. Cover the rolls well so that they do not dry out and leave in the fridge overnight or for ten to twelve hours. Get out the next day and leave it at room temperature for an hour.

Then preheat the oven to 200°C. Spray the rolls with water and bake for 35-40 minutes. From the outside they should have a golden brown color. Place the raisin bread on a cake grid to cool and cover with a tea towel to soften the crust a little.

A year ago: Milk rolls with tangzhong and buttermilk
Two years ago: Spelt salad with green olives, cucumber, peppers, parsley, mint and saffron
Three years ago: Stuffed yeast cake with raspberry jam
Four years ago: Small brioches with chocolate filling
Five years ago: Moroccan pitabread from the pan
Six years ago: Tajine with beef, almonds and dates
Seven years ago: Cranberry scones with white chocolate
Eight years ago: Lemon Curd

Leave a Reply

Your email address will not be published. Required fields are marked *