John Myers
Italian Fruit Bread – Traditional from Latium Pan Giallo – Christmas Bakery
The perfect italian fruit bread – traditional from latium pan giallo – christmas bakery recipe with a picture and simple step-by-step instructions.
- 200 g Flour and something to work with
- 150 g Raisins
- 100 g Bread dough, today worked with 200 g
- 50 g Peeled almonds
- 50 g Walnut kernels
- 50 g Roasted hazelnuts
- 50 g Pine nuts
- 50 g Dried figs
- 50 g Lemon peel
- 50 g Orange peel
- 50 g Honey liquid
- 50 g Sugar
- 5 g My gingerbread spice mix see K.B. Or you can also use organic gingerbread spice from Sonnentor + Muscat
- 2 Protein
- 20 ml Olive oil e.g. Carbonell + 2 tablespoons for the lassur
- 2 g Salt
- 40 ml Hand-Warm water
- Saffron
- Put the flour in the mixing bowl of the food processor or on the worktop. Add the spices, honey, sugar, 2 pinches of saffron, salt and 20 ml of olive oil to the bread dough.
- Then work the water into the dough and knead through. Cover and let rest for 1/2 to 3/4 hours.
- Add the roughly chopped nuts with the soaked, squeezed raisins.
- Chop the figs and mix with the lemon peel, orange peel and egg white.
- Knead this mixture into the dough. The result is a sticky dough, which is formed into 2 loaves and placed on a baking sheet lined with baking paper. Put a damp kitchen towel over it and let rise for 24 hours. The dough doesn’t enlarge too much.
- After the rest period, add 50 ml of water 1 E.I. Flour, 2 E.L. Mix the olive oil and a little saffron. Brush the loaves with the mixture and bake at 170 ° C for about 50 minutes.
- Let cool down. Cut into thin slices and butter and serve.
- In the photo the not yet baked fruit loaf.
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