Recipes from Italy :: Italian Breads and Pastries
1 pkg. active dry yeast
1 c. warm water (105 to 115 degrees fahrenheit)
1 c. Muscat raisins
1/2 c. sugar
3 Tbsp. olive oil
1 Tbsp. grated orange peel
1 egg, beaten
3 1/2 to 4 c. flour
Milk
Sugar
Dissolve yeast in warm water in large bowl. Stir in raisins, sugar, oil, orange peel, egg and enough flour to make a soft dough. Turn dough onto generously floured surface; knead until smooth and elastic, 10 to 15 mins.
Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1 hour.
Punch dough down. Shape into round, slightly flat loaf, about 9 in. in diameter. Place on greased cookie sheet. Cover; let rise 45 mins.
Preheat oven to 350 degrees fahrenheit. Brush loaf with milk; sprinkle and distribute with sugar. Bake until bread is golden brown, 30 to 35 mins. Remove from cookie sheet; cool on wire rack.
