* Exported from MasterCook *
Bread Machine, Schiacciata Con Uva
Recipe By :Jennie Shapter
Serving Size : 12 Preparation Time :0:00
Categories : Bread Bread Machine
Bread-Bakers Mailing List Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Starter:
7/8 cup water
1 1/2 cups white bread flour -- organic, if possible
1/4 teaspoon active dry yeast -- rapid-rise
Dough:
1 cup raisins -- generous
2/3 cup red wine -- Italian, such as Chianti
3 Tablespoons extra virgin olive oil
3 Tablespoons water
2 1/2 cups white bread flour
1/4 cup sugar
1 1/2 teaspoons salt
1 teaspoon active dry yeast -- rapid-rise
Topping:
10 ounces grapes -- small red seedless
2 Tablespoons Demarara sugar
A Tuscan bread baked to celebrate the grape harvest. The fresh grapes
on top are the new crop while the raisins inside symbolize last year's harvest.
Pour the water for the starter into the bread machine pan. If the
instructions for your machine specify that the yeast is to be placed
in the pan first, reverse the order in which you add the liquid and
dry ingredients.
Sprinkle over the organic flour, ensuring that it completely covers
the water. Make a shallow indentation in the center of the flour (but
not down as far as the liquid) and add the yeast. Set the bread
machine to the dough setting; use basic dough setting (if available).
Press Start. Mix for 5 minutes, then switch off the machine and set aside.
Leave the starter to ferment inside the machine for 24 hours. Do not
lift the lid. If you need the machine, transfer the starter to a
bowl, cover it with a damp dish towel and let it stand at room temperature.
Place the raisins for the dough in a small saucepan. Add the wine and
heat gently until warm. Cover and set aside.
Remove the bread pan from the machine. Return the starter to the pan,
if necessary, and pour in the oil and water. Sprinkle the flour over.
Add the sugar and salt in separate corners. Make a shallow
indentation in the center of the flour and add the yeast.
Set the bread machine to the dough setting. If your machine has a
choice of settings, use the basic dough setting. Press Start. Lightly
oil a baking sheet.
When the dough cycle has finished, remove the dough from the machine
and place it on a lightly floured surface. Punch it down gently, then
divide it in half. Roll each piece of dough out into a circle, about
1/2 inch thick. Place one circle on the prepared baking sheet.
Spread the raisins over the dough. Place the remaining piece of dough
on top and pinch the edges together to seal. Cover with lightly oiled
plastic wrap and let rise in a warm place for 30-45 minutes, or until
it is almost doubled in size.
Meanwhile, preheat the oven to 375F. Cover the schiacciata with the
fresh red grapes, pressing them lightly into the dough. Sprinkle with
the sugar. Bake for 40 minutes, or until the bread is golden and
sounds hollow when tapped on the bottom. Turn out onto a wire rack to
cool slightly before serving.
Source:
"Bread Machine"
S(ISBN):
"1-84309-177-1"
Yield:
"1 loaf"
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Per Serving (excluding unknown items): 280 Calories; 4g Fat (13.8%
calories from fat); 6g Protein; 53g Carbohydrate; 2g Dietary Fiber;
0mg Cholesterol; 279mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean
Meat; 1 Fruit; 1 Fat; 1/2 Other Carbohydrates.
NOTES : 2017 - 0702